• Fresh British Halal Large Roaster Chicken 1.7kg - 2.2kg - Onlinemeatshop.com
  • Fresh British Halal Large Roaster Chicken 1.7kg-2kg
  • Fresh British Halal Large Roaster Chicken 1.7kg-2kg
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Vendor: Onlinemeatshop

Fresh Halal British Chicken 1.7kg - Red Tractor Approved

£9.99
£9.99
Fresh British Halal Large Roaster Chicken 1.7kg - 2.2kg - Onlinemeatshop.com
Fresh Halal British Chicken 1.7kg - Red Tractor Approved

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

This whole chicken is a large British roaster, Certified Halal and slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. It's sold whole, or cut to order from 2 Piece to 9 Piece, skin-on or skin-off — good for a family roast, a curry pot, or a biryani base.

How this chicken is cut and packed

Order it whole, or jointed as 2, 4, 8 or 9 Piece — or diced for curries and kebabs, mid-size, at 20-25g, or as small as 10-15g. Every cut comes skin-on or skin-off.

Pack sizes run from 1 Chicken to 3 Chickens or 5 Chickens — a single roaster or a batch for a bigger table.

Storing and defrosting this chicken

Refrigerate this chicken and use it promptly, or freeze it straight away if you won't cook it that day.

A frozen bird takes about 12 hours to defrost fully in the fridge — plan a roaster or a diced pack a day ahead rather than thawing at room temperature.

Does this chicken come whole or already jointed?

Both — the same bird comes whole for a classic roast, or cut to order into 2, 4, 8 or 9 pieces if you'd rather skip carving altogether.

FAQs

Does this roaster need basting?

A skin-on bird benefits from a baste every 20-30 minutes to stop the skin drying out. A skin-off bird just needs oil brushed on once, at the start.

Worth a rub before roasting?

A dry rub under and over the skin, an hour before cooking, gives more even flavour than basting alone — on the whole bird or a jointed 4 Piece pack.

A 1 Chicken pack suits a small family roast — step up to 3 Chickens or 5 Chickens for a bigger gathering or batch cooking.

For curries or biryani, the jointed 8 Piece or 9 Piece packs divide easily at the table without any carving needed.

Refrigerate this chicken as soon as it arrives and use it promptly, or move it to the freezer if you won't be cooking it that day.

Frozen, it takes around 12 hours to defrost fully in the fridge, so plan a roast or a diced pack the day before you need it.

Roast the whole bird skin-on, basting it partway through, for a proper Sunday roast.

For a quicker pan-fried curry, joint it into 4 Piece or 8 Piece portions, skin-off.

The Small Diced 20-25G cut is built for skewers or a fast kebab marinade.

Diced cuts or the 9 Piece work well in a chicken biryani — the smaller pieces take up spice and cook evenly with the rice.

A whole bird suits a Sunday roast or a mandi-style whole roast with rice, while jointed 2 Piece or 4 Piece portions go into a karahi or a home-style curry.

Does a jointed pack need basting differently to the whole bird?

A whole, skin-on bird holds moisture longer and can go 20-30 minutes between bastes, while smaller jointed pieces like the 2 Piece or 4 Piece pack dry out faster and want checking more often.

What if I skip the rub on a skin-off cut?

With no skin to hold in moisture and fat, a skin-off piece can dry out fast in the oven or pan unless it's rubbed or oiled first.

Does the Small Diced 20-25G cut need a rub too?

Yes — being small and usually skin-off, diced pieces benefit from a rub or marinade more than basting, since there's so little surface area to hold a baste.

How do I baste a bigger batch, like 5 Chickens?

Baste each bird on its own rather than pooling juices across the tray — a 5 Chickens batch cooks unevenly if you treat it as one large roast.

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