For a 2.5kg chicken, brush with olive oil or butter, season well inside and out, and roast in a 190°C/Gas 5 oven for about 110 mins, until no pink juices remain (any stuffing will increase the cooking time). Baste several times during cooking. Alternatively, poach with stock vegetables for 110 mins.
Keep in fridge and use by the date on the label. This can be frozen on the day of delivery to retain its flavour and tenderness for up to 6 months. Once frozen defrost thoroughly and eat within 24 hours. Do not refreeze once thawed.
Organic chicken farmer
Most of our chickens are raised by Andy Hayllor, one of our veg co-op farmers in Devon. The birds spend most of their time outdoors grazing grass, red clover and chicory; scratching and making dust baths, searching for bugs and exhibiting their natural behaviours.
Chickens are naturally timid creatures, and without encouragement, stay indoors and never learn to roam and scratch. Many birds labelled ‘free range’ are kept in houses of many thousands. In theory they have the option to go out, but very few actually do. By contrast, Andy’s organic birds live in small flock sizes. They have shelters to encourage them away from the house, which Andy moves regularly to encourage them to roam about.
You might notice that the meat has a distinctive yellow colour. This isn’t from maize, but is as a result of their natural outdoor diet and lifestyle. It is proof that they really do ‘range free’. Short of raising chickens in your garden yourself, it would be hard to better these birds for flavour and welfare.