Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
This whole halal chicken is corn-fed and free-range, supplied bone-in and ready to roast, joint or dice for curry. It is Certified Halal, non-stunned, Antibiotic-free and Growth hormone-free, sold in 1.4kg packs, skin-on or skin-off. An everyday bird for roast dinners or home-cooked curry.
What Is This Cut?
This is a whole chicken, bone-in with the carcase intact, corn-fed and free-range for a firmer, fuller-flavoured bird. It comes skin-on or skin-off, so the skin can crisp in the oven or go straight into a marinade. Packs are built around the 1.4kg size, giving a full mix of breast, thigh and leg.
Cutting Styles, Preparation and Pack Sizes
Order it whole, jointed into 2, 4, 8 or 9 pieces, or diced mid-size (20-25g) or very small (10-15g) for curries and skewers.
Every style comes skin-on or skin-off, in 1, 3 or 5 chicken packs.
Whole or Jointed - Which Do You Need?
'Whole' means one uncut bird for roasting. 'Jointed' means the same bird cut into 2, 4, 8 or 9 pieces, or diced smaller, ready for curry, grill or a traybake. Both come from the same corn-fed, free-range bird, in 1, 3 or 5 chicken packs, skin-on or skin-off.
Halal Sourcing
Every bird is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, whether you order it whole or jointed.
Order 1 chicken, supplied in 1.4kg packs, for a small household roast or curry.
Step up to a 3 chicken pack for a family gathering, or 5 chickens to feed a larger group or stock the freezer.
Thaw for approximately 12 hours in the refrigerator before cooking, whether the bird is whole or jointed.
Once thawed, cook or refrigerate promptly, and avoid refreezing raw chicken that has already been thawed.
The 2, 4, 8 or 9 piece jointed bird, skin-off, is built for home-style chicken curry and biryani, where bone-in pieces hold up to a long simmer.
Skin-on whole bird suits a classic roast dinner, while the small and very small diced cuts (20-25g and 10-15g) work well in tandoori skewers or a quick karahi.
Curry: joint into 8 or 9 pieces, skin-off, and slow-simmer bone-in for a richer sauce.
Roast: cook the whole bird skin-on at a high heat to crisp the skin, then rest before carving.
Stir-fry or skewers: use the 20-25g or 10-15g diced cuts for quick, even cooking over high heat.
How many people does a whole chicken feed?
A single 1.4kg pack suits a small household meal, whether roasted whole or jointed into curry-sized pieces.
Which pack size should I order for a larger group?
The 3 chicken pack is built for a family-sized roast or curry, and the 5 chicken pack covers a bigger gathering or batch cooking.
Does the jointed option feed the same number as whole?
Yes, jointing into 2, 4, 8 or 9 pieces doesn't change the amount of meat, it just portions the same bird for easier cooking and serving.
What if I need smaller portions for a curry?
Ask for mid, small (20-25g) or very small (10-15g) dice to portion the same packs down further for curry, skewers or stir-fry servings.