Free-range whole chicken

A whole free-range roasting chicken.

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.

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 1.6kg each chicken (serves 4-5)