Whole Chicken (Barn-Reared)

Cook a centrepiece with confidence. Our barn-reared whole chicken is butcher-prepared for even cooking and big, honest flavour. The bone keeps everything moist, the skin turns beautifully crisp, and the carcass makes a cracking gravy or stock. Keep it simple with lemon, garlic and thyme, or choose a house marinade if you want bold flavour with zero prep. Spatchcock it for faster, more even cooking—perfect for weeknights and summer grilling.

Note: All our chicken items can be marinated—pick your flavour at checkout or message the shop.

Why you’ll love it

• Barn-reared for reliable flavour and a generous roast

• Bone-in & skin-on for juicier meat and proper browning

• Versatile: traditional roast, spatchcock, or BBQ

• Great value family favourite with leftovers for sandwiches or salads

Bird & cut details

• Whole chicken, barn-reared

• Bone-in, skin-on

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season well (or marinate 30 mins to overnight).

2. Classic roast: 190°C (fan 170°C) for 20 mins per 500g + 20 mins.

3. Spatchcock: 200°C (fan 180°C) for 45–60 mins depending on size.

4. BBQ (spatchcock recommended): Indirect heat 45–60 mins, finish over direct heat to crisp.
   Food safety: Check the thickest part of the thigh—aim for 75°C and clear juices. Rest 10–15 mins before carving.

Serving ideas

• Lemon, garlic & thyme with roast potatoes and seasonal greens

• Peri-peri with chips, slaw and extra sauce

• Honey–mustard glaze with buttery carrots and peas

• Herby yoghurt and flatbreads, plus pickled onions

Marinade options

Choose at checkout or message us for custom blends: Lemon & Herb, Peri-Peri, BBQ, Tikka, Honey–Soy, Garlic Butter.
Allergen note: marinades may contain allergens—check ingredients on pack.

Storage & handling

• Keep refrigerated below 5°C

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Once opened, cook within 1 day

• Caution: contains bones

FAQs

Is this bird suitable for spatchcocking?
Yes—snip out the backbone, flatten the bird and it’ll cook faster with great skin.

Will it feed a family?
Typically serves 4 with sides (size dependent) and often leaves leftovers.

Can you marinate it for me?
Absolutely—select a flavour at checkout.

Any cooking tips for crisp skin?
Pat the skin dry, season well, and start hot. Rest before carving.