Whole Chicken (approx 1.6kg)
Whole Chicken (approx 1.6kg)
The roast that feeds the week.
A whole chicken is the best-value way to buy chicken: one roast for Sunday, cold meat for Monday's sandwiches, and a carcass for stock. At around 1.6kg it feeds four.
Butter under the skin, a lemon in the cavity and a hot oven. Simple does it.
Why you'll love it
- Around 1.6kg, feeds 4
- Roast, spatchcock or joint it yourself
- Leftovers for the week and bones for stock
- Best value per kilo in our chicken range
How to roast a whole chicken
- Prepare: take the chicken out of the fridge 30 minutes before roasting. Pat dry, rub with butter or oil and season well. Put half a lemon, garlic and herbs in the cavity.
- Roast: cook at 200°C (180°C fan) for around 20 minutes per 500g plus 20 minutes, so roughly 1 hour 25 minutes for a 1.6kg bird.
- Check: pierce the thickest part of the thigh. The juices should run clear with no pink, and a probe should read 75°C.
- Rest: rest for 15 minutes before carving, and make gravy with the pan juices.
Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.
Whole Chicken FAQs
How long does a 1.6kg chicken take to roast?
About 1 hour 25 minutes at 200°C (180°C fan), using 20 minutes per 500g plus 20 minutes. Check the thigh reaches 75°C.
How many people does a whole chicken feed?
A 1.6kg chicken feeds four people, with some leftovers if you serve plenty of sides.
How do you get crispy skin on roast chicken?
Dry the skin thoroughly, rub it with fat and salt, and roast uncovered at a high heat. Leaving it uncovered in the fridge for a few hours beforehand helps too.
Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Chicken (whole bird).