Our barn reared whole chickens are a grade below the free range bird meaning they have also been able to roam free. These birds are oven ready and not only are they meaty but they have tremendous flavour.
Butchers Tip
Before cooking the chicken, rub the breast and legs thickly with softened butter and then sprinkle with a little sea salt just before roasting. The butter and salt will help create a crisp skin, golden skin and will taste divine
£7.48 – £11.50
1. Preheat oven to 200C (Gas Mark 6).
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
42 Minutes Per Kilo
4. Remove the joint from the oven and rest for 20 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
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