Succulent Whole Roasted Chicken (1.3kg)

Take the stress out of mealtime with our Freshly Roasted Whole British Chicken. Perfectly seasoned and slow-roasted to a turn by our in-house team, this 1.3kg bird is a golden, juicy centerpiece ready to be carved and enjoyed.

y roasting it slowly, we lock in the moisture, resulting in tender breast meat and succulent dark meat that pulls effortlessly from the bone. It’s the ultimate "shortcut" to a gourmet Sunday roast or a high-protein weekday dinner.

The Ultimate Kitchen Time-Saver

Expertly Seasoned: Rubbed with a classic blend of sea salt, cracked black pepper, and subtle garden herbs to enhance the natural chicken flavour.

Ready to Serve: Professionally cooked in our rotisserie-style ovens for a consistent, golden-brown finish.

Maximum Versatility: Perfect as a hot roast centerpiece, but equally delicious sliced cold for gourmet sandwiches, salads, or meal prep.

Product Info & Storage

At Stack Butcher, our chickens are roasted to ensure you receive a product that is fresh, flavourful, and succulent.

• Size Guide: Approximately 1.3kg (Pre-cooked weight). Perfectly sized to feed a family of 3–4.

• Serving Advice: Can be eaten hot or cold.

• Storage Advice: Keep refrigerated below 5°C. Once opened, consume within 2 days.

• Reheating: To enjoy hot, place in an oven-proof dish with a splash of water or chicken stock, cover with foil, and heat at 180°C until piping hot throughout (approx. 20–25 minutes).

Serving Inspiration

The Instant Sunday Roast: Serve alongside our butcher’s gravy, crispy roast potatoes, honey-glazed carrots, and steamed greens for a traditional feast without the prep.

Gourmet Chicken Salad: Shred the succulent breast meat while warm and toss with avocado, crispy bacon, and a creamy Caesar dressing.

The Best Chicken Sandwich: Thickly slice the cold roast chicken and pair with sage and onion stuffing, cranberry sauce, and fresh rocket on crusty farmhouse bread.

Leftover Magic: Don’t waste the carcass! Use the bones to create a quick, nutrient-rich chicken soup or stock for your next risotto.

Butcher’s Top Tip

"If you’re reheating your roast chicken, the secret to keeping it juicy is steam. Covering the bird tightly with foil and adding just a tablespoon of water to the tray creates a mini steam-chamber in your oven. This prevents the lean breast meat from drying out, ensuring it tastes just as fresh as the moment it left our rotisserie!"