Bones with many splinters and not cut cleanly
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Fresh Halal British Chicken Bone-In Crown - Red Tractor Approved
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Fresh Halal British Chicken Bone-In Crown - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
A chicken crown is a whole bird with the legs removed, leaving both breasts and wings on the bone as one roasting joint — a good base for a tandoori-style roast. Produced in the UK and Certified Halal, it's slaughtered by the non-stunned method, and it cooks faster than a whole bird since there's no leg meat to cook through.
What Does a Chicken Crown Include?
It's the breastbone and ribcage of the bird, with both breasts and both wings still attached, and the legs, back and giblets removed. The only ingredient is 100% halal chicken — there's no bone-in leg meat to work around, just one joint to carve into breast and wing portions. Skin-on, that layer bastes the breast as it roasts; skin-off, the meat cooks leaner with a drier surface that takes a tandoori spice rub well.
What Cutting and Pack Options Are There?
- Whole crown, uncut
- Diced 50-60g
- Diced 20-30g
- Diced 10-15g
- Skin-on or skin-off
Packs run 500g to 10kg, so the same crown scales from a single roast to a batch order.
Is a Chicken Crown Just a Whole Chicken?
No — a whole bird still has its legs and thighs attached; a crown is the same bird with the legs removed, leaving just the breast and wing joint on the bone. It roasts in less time than a whole bird because there's no dark leg meat to cook through, and carves into two breast portions plus wings.
There's no fixed piece weight, so order by pack: a 1kg or 2kg crown works for a small roast dinner, while the 5kg-to-10kg end of the range suits a larger gathering or batch cooking.
Give a frozen crown around 48 hours in the fridge to defrost fully — longer than a diced pack, simply because of its size.
Once it's thawed, cook it within a day or two rather than refreezing it raw.
Typical values per 100 g (raw):
| Energy | 172 kcal |
|---|---|
| Protein | 20.85 g |
| Fat | 9.25 g |
Basis: chicken breast with the skin on. Reference: USDA FoodData Central, "Chicken, broilers or fryers, breast, meat and skin, raw" (FDC 171474).
Tandoori-style roast: coat the whole crown in a spiced yoghurt marinade and roast until the juices run clear.
Spatchcocked crown: flatten it in the tray first — it cooks faster and more evenly than a tall whole bird.
Quick diced curry: take the 20-30g dice off the bone when you don't have time for a whole roast.
As one roasting joint, it works for a tandoori-style bake, a Sunday roast dinner, or a spatchcocked BBQ crown.
Diced down, the same bird goes into a quick curry or karahi.
What butchery options come with a chicken crown?
It's sold whole, or diced at 50-60g, 20-30g or 10-15g, prepared either skin-on or skin-off.
Can you get the crown with the skin off?
Yes — it's available skin-off as well as skin-on, handy if you want a leaner roast or a surface that takes a dry spice rub well.
Is the crown only sold as one whole joint?
No — alongside the whole crown it's also sold diced, from 50-60g pieces down to a fine 10-15g dice, off the same bird.
What pack sizes cover the diced options?
The diced cuts sit in the same 500g-to-10kg pack range as the whole crown, so you can order diced meat in a size that matches your batch.