Whole Chicken - Skin On

A whole hand-slaughtered chicken with the skin on, the way it should be for roasting. The skin bastes the meat as it renders and crisps into the best part of the plate. A whole bird feeds four to five roasted, or breaks into 8 to 12 curry pieces. Roast at 190C for around 20 minutes per 500g plus 20 minutes, to an internal 74C in the thickest part of the thigh, then rest for 15 minutes before carving so the juices settle. For the crispest skin, dry the bird well and salt it an hour ahead. Tell us in your order notes how you would like it cut, whole, halved, quartered or curry cut, at no extra charge. A whole bird is also the most economical way to buy chicken.