• Fresh British Halal Chicken 1 - 1.1KG - Red Tractor Approved - Onlinemeatshop.com
  • Fresh British Halal Chicken 1 - 1.1KG - Red Tractor Approved - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Chicken 1.2kg - Red Tractor Approved

£6.79
£6.79
Fresh British Halal Chicken 1 - 1.1KG - Red Tractor Approved - Onlinemeatshop.com
Fresh Halal British Chicken 1.2kg - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

This whole British chicken is Certified Halal, slaughtered by the non-stunned method, Antibiotic-free, Growth hormone-free and Red Tractor approved. It's sold on the bone from a single bird up to five, cut to order whole, jointed or diced, skin-on or skin-off — ready for roasting, curry or the tandoor.

Whole bird or already jointed?

It's sold whole for roasting, or cut to order into 2, 4, 8 or 9 pieces, with Mid, Small (20-25g) or Very Small (10-15g) diced options for curries. Each cut comes skin-on or skin-off, in packs from a single bird up to five.

What's included in this cut?

Bought whole, you get the complete bird on the bone — breast, thighs, drumsticks and wings joined, skin on unless you choose skin-off. It's sold from one bird up to five in a single pack, covering a roast dinner or a batch of tandoori pieces.

Which cuts, finishes and pack sizes are available?

Order it whole, jointed into 2, 4, 8 or 9 pieces, or diced at Mid, Small (20-25g) or Very Small (10-15g).

  • Finish: skin-on or skin-off
  • Pack sizes: 1, 3 or 5 chickens

How do you cook this chicken?

Whole birds roast at around 190°C for 90 minutes, until the juices run clear; diced pieces do well with a fast tandoori marinade over a hot grill. Give frozen stock around 12 hours to defrost before marinating.

Butcher's tip: score the thigh before roasting so heat reaches the bone as fast as the breast.

One chicken suits a small roast dinner for the table.

Step up to 3 or 5 chickens for a bigger gathering or a batch of curry portions.

Give frozen stock around 12 hours to defrost fully before cooking or marinating.

Keep raw chicken refrigerated and use it promptly once thawed.

Spatchcock the whole bird and grill it flat for a faster, more even roast.

Marinate jointed pieces in yoghurt and spice, then finish under a hot grill for a tandoori-style bake.

Simmer Mid Diced pieces in a base gravy for a quick chicken curry.

A whole bird makes a good Sunday roast, or a spatchcock centrepiece for the BBQ.

Jointed pieces work well in chicken karahi, biryani or tandoori chicken.

Diced portions suit curries, kebabs and skewers.

How do I carve a whole chicken like this?

Start along the breastbone to lift off each breast, then cut through the thigh joints to free the legs — the same joints used for the 2 and 4 Piece cuts.

Can I get it already jointed instead of carving it myself?

Yes — order it pre-cut into 2, 4, 8 or 9 pieces, skin-on or skin-off, so there's no carving to do at home.

What's the easiest way to portion it for a curry?

Choose Mid Diced, Small Diced (20-25g) or Very Small Diced (10-15g), so the pieces arrive already sized for the pot.

Does it need to be defrosted before carving?

Yes — allow around 12 hours for frozen stock to defrost fully before carving or jointing.

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