Slow-grown free-range chicken
A large slow-grown free-range roasting chicken with giblets - big enough to feed 5-6 adults.
Place one of our chicken in a roasting dish, surround it with roughly chopped vegetables, garlic cloves and sprigs of fresh thyme. Cover the skin of the chicken with unsalted butter and season it with sea salt and cracked black pepper. Stuff the cavity with onions and a cut lemon and then roast in the oven for 1 and a half hours, or until the juices run clear.
The smell of the chicken as it roasts makes it worthwhile in itself, but the taste of the crispy skin, the tender and succulent meat makes this a roast every bit as good as any beef, lamb or pork joint. Cook it midweek and stretch the leftovers through to the weekend. Last of all boil up the carcass and make a hearty soup or chicken stock.
Our slow-grown free-range chicken also come with giblets - perfect when combined with the roasting juices to make a gravy to accompany your roast,
For those wanting to turn a chicken into a whole week's worth of meals, and learn some butchery skills at the same time, why not follow the link through to our guide to jointing a whole chicken.
Free-range chickens sold individually. Minimum 1.9kg each chicken (serves 5-6)