The Goosnargh chickens are slow reared over eight to ten weeks instead of the intensive six week rearing period for most chickens. They are fed on a secret recipe developed in house that contains no additives, growth promoters or antibiotics.
Their flavour is second to none and they are a favourite with many Michelin star chefs.
Weight: Approx 1.8kg
Out of stock
There are so many different ways that you can prepare and roast a chicken. Starting with a bird that has flavour and moisture is a good start. Our favourites are Goosnargh corn fed chickens. We’ve found that these birds -maybe because of their diet or maybe down to their older age - have the perfect taste and texture. This makes them quite forgiving.
One thing that, I think, that most people agree on is that a dry skin is important. The minimal preparation would be to take the chicken out of it’s packaging, place it in the fridge and allow the air to circulate overnight. This will allow the skin and cavity to dry.
Another favourite method is to brine the bird for a few hours to allow some salt to penetrate before cooking. This extra treatment tenderises the meat and adds some seasoning. Take the bird from the brine well in advance of roasting as above to allow the skin to dry.
Some preparation methods we’ve seen involve a pre-poaching of the chicken. In this version the bird is poached in simmering water for 10 minutes, breast side down, before being taken from the water and patted dry.
Whatever the preparation method, our favourite method for roasting is 10-15 minutes at 220c to crisp up the skin before lowering the heat to 180c for another hour or so to cook through. This crisps up the skin first and then allows the bird to roast without drying out.
As with most roasts, it’s important to allow the meat to rest for 20 minutes or so after it’s come out of the oven.
If you’re concerned about the bird drying out, a good tip is to complete the first hour of the cook in a roasting bag. Open up the bag 15 minutes before you’re ready and turn up the oven to 220c for a final crisping and colouring. This is also great for preserving the juices for a perfect gravy. Try adding some garlic and herbs to the bag or inside the cavity!
We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.
Our delivery service allows you to pick a delivery date in advance when you reach the checkout. We are currently trying to restrict our delivery days to Wednesday, Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.
Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. These are:
Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16
Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41
Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 – Northern Ireland
WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.
The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.
When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know.
Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.