Our Whole Chickens are bursting with flavour. Succulent and moist they are ideal for the Sunday roast and just as good cold in the pack-up the next day.
Before cooking allow the bird to come to room temperature, season generously with salt and pepper and sear in a hot oven at 230°C / Fan 210°C / Gas 8 for 15 minutes.
Reduce the temperature to 180°C / Fan 160°C / Gas 4 and cook for 15-18 minutes per 450g (lb).
Once cooked allow to rest for at least 10 minutes before carving.