Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
This is a whole halal chicken, Certified Halal and marinated in-house, supplied one bird per 1.2kg pack. Choose from five flavours: Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub, each already seasoned and ready to cook, whether you're roasting the whole bird or jointing it yourself at home.
Is this chicken sold whole or jointed?
This bird comes as a whole 1.2kg chicken, not pre-cut into pieces. Every one of the five marinade flavours is packed the same way, one whole bird per pack. Cut it into pieces yourself at home if you want joints for a curry or biryani.
What flavours and prep are available?
Each 1.2kg bird is marinated in-house in one of five flavours: Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub. Every pack holds a single flavour on one whole bird, so pick the marinade that fits tonight's dish.
How much chicken do I need?
One 1.2kg whole bird is a fair size for 3-4 people as a roast, less if you're jointing it into a curry or biryani where the meat stretches further. Order two packs for a bigger table, mixing flavours if you like.
How should I cook it?
Roast the whole 1.2kg bird at around 180°C for about 1 hour 20 minutes, or joint it first and grill the pieces for a faster midweek meal. Tandoori or Tikka flavours work well shredded into a chicken biryani, layered through the rice.
Butcher's tip: let the bird rest for 10 minutes after cooking so the marinade's juices settle back through the meat before carving.
Each pack holds one whole 1.2kg bird, a fair size for 3-4 people roasted whole. For a bigger table, order two packs and mix flavours between them.
This chicken keeps for up to 3 months in the freezer from the day it arrives. Once defrosted, cook it promptly and keep it refrigerated until you're ready to prepare it.
Chicken biryani suits the Tandoori or Tikka flavours best, shredded through spiced rice. The Peri-Peri and Steak Dry Rub birds work well on the barbecue or grill, jointed into pieces first.
Steak & Chop is the mildest of the five, so it roasts whole for a Sunday dinner or joints into a simple traybake.
Chicken biryani: shred a cooked Tandoori or Tikka bird and layer it through spiced basmati rice with caramelised onions.
Grilled flatbread wraps: joint a Peri-Peri bird into strips, grill hot and fast, then wrap with salad and yoghurt.
Sunday roast: roast a whole Steak & Chop or Steak Dry Rub bird and serve with the pan juices as gravy.
Which flavour suits a biryani?
Tandoori or Tikka are the best match for a biryani, shredded through the spiced rice once the bird is cooked.
Which flavour is best for the grill or barbecue?
Peri-Peri and Steak Dry Rub are built for high, direct heat, so joint the bird first and grill or barbecue the pieces.
Which flavour works for a Sunday roast?
Steak & Chop is the mildest of the five and roasts well left whole, served simply with the pan juices.
Can I mix flavours in one order?
Yes, each 1.2kg pack holds a single flavour on a single whole bird, so order a few packs and pick a different flavour for each.