Whole Chicken

The cornerstone of any great kitchen, our Whole Chicken is a testament to quality, welfare, and flavor. Sourced from trusted British farms, these birds are raised to the highest standards, ensuring a plump, succulent, and versatile roasting joint that is miles ahead of standard supermarket alternatives.

Whether you are preparing a traditional Sunday roast with all the trimmings, a fragrant lemon and herb-stuffed centerpiece, or a slow-cooked "pot roast" with seasonal vegetables, our whole chickens provide a deep, natural flavor and a skin that crisps to a perfect golden brown.

The Versatile Kitchen Essential

Succulent & Tender: Carefully selected for a high meat-to-bone ratio, ensuring every slice is moist and full of flavor.

100% British Poultry: Fully traceable from farm to fork, with a commitment to superior animal welfare and natural growth.

Ultimate Value: A whole chicken offers multiple meals; enjoy the prime breast meat for a roast, the succulent thighs for a midweek traybake, and the carcass for a rich, homemade stock.

Naturally Lean: An excellent source of high-quality protein and essential vitamins, making it a healthy choice for the whole family.

Product Info & Storage

At Stack Butcher, we prepare our chickens fresh daily, ensuring they are oven-ready and perfectly presented.

Ingredients:

100% Fresh British Whole Chicken.

Butcher’s Prep: Oven-ready. Available in various weight classes (Small, Medium, Large, and Extra Large).

Storage Advice: Keep refrigerated below 5°C. For the best results, remove from the fridge 30 minutes before cooking to help the meat cook evenly.

Freezing: Suitable for home freezing on the day of purchase for up to 6 months. Defrost thoroughly in the fridge before cooking.

Cooking Inspiration

The Classic Sunday Roast: Rub the skin with softened butter, sea salt, and cracked black pepper. Place a halved lemon and a few sprigs of thyme in the cavity. Roast at 190°C (170°C Fan) for 20 minutes per 500g, plus an extra 20 minutes.

Garlic & Herb Baste: Create a paste of crushed garlic, rosemary, and olive oil. Smother the chicken before roasting for an aromatic, Mediterranean-style finish.

Spatchcock Style: For a faster cook and extra-crispy skin, use kitchen shears to remove the backbone and flatten the bird. Perfect for the BBQ or a quick oven roast.

The No-Waste Stock: After the meal, simmer the bones with onion, carrot, and peppercorns for 3 hours to create a nutrient-rich base for soups and risottos.

Butcher’s Top Tip

"To ensure the breast stays as juicy as the legs, try roasting the chicken upside down (breast side down) for the first 30 minutes. This allows the juices to flow into the white meat. Turn it over for the remainder of the cook to crisp the skin. Always check that the juices run clear, then rest the bird for at least 15 minutes before carving!"