Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
This Seasoned Whole Chicken is a Certified Halal bird, sold whole and ready to roast or grill straight from the pack. Each 800g-1kg pack holds one bird, marinated in-house in a choice of Tandoori, Tikka, Peri-Peri or Chilli & Garlic, with skin-on or skin-off preparation. Every bird is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free.
What Options Come With This Seasoned Whole Chicken?
Every bird is prepared skin-on or skin-off, then worked over with one of 4 in-house marinades: Tandoori, Tikka, Peri-Peri or Chilli & Garlic. Skin-on keeps more moisture in during roasting and crisps well under a hot oven or on the grill, while skin-off suits a leaner finish or a marinade you want to soak straight into the meat.
Each pack contains a single whole bird weighing 800g-1kg, so there's no piece count or joint size to choose — just pick your finish and flavour before it's packed.
Is This Chicken Sold Whole or Cut Into Pieces?
Each pack of this Seasoned Whole Chicken holds one uncut bird weighing 800g-1kg — it isn't jointed into thighs, drumsticks or breast portions, so there's no separate piece count to pick from. Shoppers picturing individual pieces for a curry or stir-fry want a different cut; this one is a single roasting joint meant for the oven or grill whole.
The marinade is worked over the whole bird before packing, in your choice of skin-on or skin-off, making it a single roasting joint rather than a tray of cut pieces. Carve it at the table once it's cooked through, the way you would any whole roasting bird, rather than portioning it beforehand.
Each pack holds one whole bird weighing 800g-1kg, which typically serves 3-4 people as the main part of a roast dinner.
For a bigger table, order more than one whole bird rather than looking for a larger single pack, since each pack is sized for one bird.
Keep this Seasoned Whole Chicken refrigerated until you're ready to cook it, and cook it through fully before serving, as with any raw poultry.
If freezing, do so as soon as possible after it arrives, and thaw it fully in the fridge before cooking rather than at room temperature.
The Tandoori and Tikka marinades make this whole bird a centrepiece for a chicken biryani, shredded into the rice after roasting or added whole to a dum-style pot.
Peri-Peri suits a flame-grilled whole chicken served with flatbread and salad, while Chilli & Garlic works well roasted and pulled apart for wraps or a simple roast dinner.
Whole roast: Roast the whole 800g-1kg bird at a high heat for the first 15 minutes to set the marinade, then lower the temperature and finish until the juices run clear.
Grill or BBQ: Cook the whole bird over indirect heat with the lid down, turning occasionally so the Peri-Peri or Chilli & Garlic marinade chars without burning.
Slow oven roast: A skin-on Tandoori or Tikka bird holds its moisture well roasted low and covered loosely in foil for the first half of cooking, then uncovered to crisp the skin.
How long does a whole chicken like this take to defrost?
A whole 800g-1kg bird takes longer to defrost than individual pieces because of its size and bone structure, so plan to move it from the freezer to the fridge well before you plan to cook it rather than defrosting at room temperature.
What's the best way to defrost a whole seasoned chicken?
Move it to the fridge on a tray to catch any liquid, and leave it there until it's fully thawed through to the centre of the bird, checking the thickest part near the bone.
What goes wrong if a whole bird isn't fully defrosted?
Cooking a whole chicken from partly frozen leads to uneven results — the outside can dry out or overcook while the centre, especially near the bone, stays underdone.
How do I know this whole chicken is properly defrosted?
Press the thickest part of the breast and thigh — it should feel soft and give all over with no cold or icy patches, and there should be no ice crystals left inside the cavity.