Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
A chicken butterfly crown is the breast and wing section of a bird with the legs removed, boned out and opened flat for quick, even cooking. This Certified Halal crown is boneless, from birds slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, supplied skin-on or skin-off. It suits roasting, grilling or a quick chicken karahi.
How much chicken crown do I need?
Each crown is supplied as a 1.1kg pack of boneless breast and wing meat, with no bone or carcass to carve around. That's enough for two to three people at dinner, or stretched across a karahi with rice.
What's the difference between a crown and a whole chicken?
A whole chicken keeps its legs and thighs on the carcass; a crown is what's left once the legs are removed, leaving just breast and wing on one joint. This one goes further: boned out and butterflied flat, with no bone left to carve around, supplied skin-on or skin-off in a 1.1kg pack.
How do I cook a boneless butterfly crown?
Roast it flat at around 200°C for 30-35 minutes until the breast is cooked through, then rest for ten minutes before carving. It also grills well, or cuts into chunks for a quick karahi, since there's no bone to slow dicing.
Butcher's tip: score the skin-on side lightly before cooking so a rub or marinade reaches the meat, not just the surface. Defrost fully first, allowing about 12 hours in the fridge, and cook it through before serving.
This crown is supplied as a 1.1kg pack of boneless breast and wing meat, enough for two to three people at a straightforward roast or grill.
For a larger table, order two packs, or pair one pack with rice and sides for four as part of a karahi-style meal.
This crown can be frozen on the day it arrives if it isn't needed straight away.
To defrost, move it to the fridge and allow about 12 hours before cooking; do not defrost at room temperature.
Once thawed, keep it refrigerated, cook it thoroughly and do not refreeze raw meat.
This boneless crown works well as a simple roast chicken, carved straight off the flat piece with no carcass to navigate.
Cut into pieces, it suits a chicken karahi, chicken tikka skewers or an achari-style curry, since the boneless meat cooks quickly and takes on spice well.
Skin-on, it also works well in a garlic butter traybake alongside potatoes and vegetables.
Whole roast: season the skin-on crown and roast it flat at around 200°C so the wings and breast cook evenly with no bone to slow things down.
Grilled or barbecued: the flattened shape sears fast under a hot grill or on the barbecue, good for feeding a crowd quickly.
Quick karahi: cut the boneless meat into chunks and cook it down in a karahi with tomatoes, garlic and ginger for a fast midweek curry.
Does a butterfly crown need basting while it roasts?
A skin-on crown benefits from basting once or twice with the pan juices, since it's opened out flat and more exposed to direct heat than a whole bird.
Should I put a rub or marinade on it before cooking?
Yes, because the piece is boneless and butterflied flat, a dry rub or marinade sits evenly across the surface; score the skin lightly first so it reaches the meat.
Does a skin-off crown need basting too?
Skin-off meat has no fat cap to self-baste, so brushing it with a little oil or butter partway through roasting helps stop the surface drying out.
How do I know the crown is cooked through?
Check the thickest part of the breast: the juices should run clear and the meat should be opaque all the way through before serving.