Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
This whole chicken is supplied jointed or whole to order, from birds slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Certified Halal and produced in the UK, it suits roasting whole or cutting into pieces for curries, grills and stews, with skin-on or skin-off finishes available on request.
Whole bird or ready-jointed — which is this?
This chicken is cut to order, so whole is only one of the choices, not the default. Ask for it whole for a classic roast, or jointed into 2, 4, 8 or 9 pieces, or diced mid, 20-25g or 10-15g for curries and stir-fries. Skin-on or skin-off finishes apply across every style, and packs run from a single bird up to five.
Cutting styles, finish and pack sizes
Cuts run from whole through 2, 4, 8 and 9 piece joints, plus mid diced, 20-25g diced and 10-15g diced for faster-cooking curries and stir-fries. Choose skin-on or skin-off on any of these, and order packs of 1, 3 or 5 chickens to match your table.
How to roast it whole
For a classic roast, cook the whole bird at 180-190°C for about 20 minutes per 500g plus 20 minutes, until the juices run clear. If you've asked for it jointed instead, skin-on thighs and drumsticks roast faster, in around 35-40 minutes at the same temperature. Butcher's tip: pat the skin dry and season it directly before roasting so it crisps and browns evenly.
For a smaller gathering, order 1 chicken; for a larger one, order 3 or 5 — packs run from a single bird up to five, sized to match how many you're feeding.
Whole works best for a table roast, while jointed or diced packs stretch further across curries and stews.
Keep it chilled and use by the date on the pack.
If freezing, do so as soon as possible after it arrives, and defrost fully in the fridge before cooking.
Roast whole for a traditional Sunday roast, or joint it for curries, biryani and tagines.
Small diced pieces work well in kebabs, stir-fries and quick pan curries, while mid diced suits slow-cooked karahi-style dishes.
Whole roast chicken: season skin-on and roast whole for a classic Sunday centrepiece.
Jointed curry: use 8 or 9 piece joints, skin-off, for a faster-cooking bone-in curry.
Diced stir-fry: 10-15g diced pieces cook in minutes for a quick stir-fry or skewers.
How do I get the skin browned and crisp?
Choose the skin-on option, then pat it fully dry before roasting — moisture on the surface is what stops it crisping.
Why did my skin turn out pale or rubbery?
This is usually a too-low oven temperature or a wet skin going in — dry the bird well and roast at 180-190°C so the fat renders and browns.
Should I baste it while it roasts?
A light baste with the pan juices in the last 15-20 minutes adds colour without softening the skin, as long as you don't overdo it.
How do I know the skin is ready?
Look for a deep golden-brown, tight skin with rendered fat around the joints — that's the sign it's crisped through, not just coloured on top.