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This whole British chicken is Certified Halal, hand-slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, and Red Tractor approved. Sold on the bone from a single bird up to five, it's cut to order — whole, jointed or diced — skin-on or skin-off, ready for roasting, curry or the tandoor.
It's sold whole for roasting, or cut to order into 2, 4, 8 or 9 pieces, plus Mid, Small (20-25g) and Very Small (10-15g) diced options for curries. Every cut comes skin-on or skin-off, in packs from a single bird up to five.
Bought whole, it's 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.
Order it whole, jointed into 2, 4, 8 or 9 pieces, or diced at Mid, Small (20-25g) or Very Small (10-15g).
Whole birds roast at around 190°C for 90 minutes until the juices run clear; diced pieces suit a fast tandoori marinade on a hot grill. Frozen stock needs around 12 hours to defrost before marinating.
Butcher's tip: score the thigh before roasting whole so heat reaches the bone as fast as the breast.
Frozen stock needs 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, evenly cooked roast.
Marinate jointed pieces in yoghurt and spice for a tandoori-style bake finished under a hot grill.
Simmer Mid Diced pieces in a base gravy for a quick chicken curry.
Work along the breastbone first to remove each breast, then cut through the thigh joints to separate the legs — the same joints used for the 2 and 4 Piece cuts.
Yes — order it pre-cut into 2, 4, 8 or 9 pieces, skin-on or skin-off, so no carving is needed at home.
Choose Mid Diced, Small Diced (20-25g) or Very Small Diced (10-15g) so the pieces are already sized for the pot.
Yes, allow around 12 hours for frozen stock to defrost fully before carving or jointing.
