As a nation, we've grown used to eating a lot of chicken. It's tasty, lean and versatile so it's easy to understand why it's so popular. Unfortunately, popularity has encouraged intensive farming practices that are less than ideal for the birds and can result in low-quality meat for the consumer. We rear our chickens in a free-range, environment and to the highest welfare standards, that means the birds have the freedom to roam outdoors during the day where they can forage, scratch and follow their natural instincts, with the shelter and safety of houses at night and in bad weather.

U.K

Slaughtered individually by hand by a Muslim operative reciting the name of Allah (swt).

Use-by 26/12/2023

Nutritionals per 100g: Energy 131 Kcal/ 544 kJ | Fat 9g, of which saturates 2.5g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 12.4g | Salt 0.11g.

Growth hormone free

Selected at an early age to prevent over-crowding

No additives or added ingredients whatsoever

Locally sourced and ethically farmed

Box- Recyclable

Paper Tape- Recyclable

Food Grade Plastic- Recyclable

Gel Packs- plastic recyclable

For ultimate ease, remove your chicken from the fridge and allow it to come to room temperature. Pat the skin dry and liberally season with salt and pepper. Put into an oven preheated to 180˚C for 20 minutes to start the skin crisping, then reduce to 160˚C. A 1.4kg bird will take about an hour and a half in total, but start testing it a little bit earlier. You'll know it's ready when the juices in the thickest parts of the meat run clear when pierced with a skewer or when the legs readily pull away from the body. Let your chicken rest (wrapped in foil to keep it warm) for at least twenty minutes before serving. That'll give it a chance to reabsorb all the juices, making it beautifully succulent.

Combining crispy skin with succulent breast and flavoursome brown meat, there's plenty going on in a roast chicken to appeal to everyone's tastes.