Halal Whole Plain Chicken ~ 1.8 kg

Buy Fresh Organic Whole Plain Chicken Online with London Grocery

Whole plain chicken is a staple protein source for many households around the world. It is a versatile ingredient that can be cooked in a variety of ways and used in a wide range of dishes. A whole chicken typically includes the breast, legs, wings, and other parts.

When it comes to cooking whole plain chicken, there are many different methods to choose from. It can be roasted, grilled, baked, or even cooked in a slow cooker. Whole chicken is also a popular ingredient in soups and stews, and the leftover meat can be used in sandwiches, salads, and other dishes.

How to Store Whole Plain Chicken?

A whole chicken (or chicken parts) can stay in your refrigerator for up to 2 days before it should be cooked. Once it’s cooked, you should use it or freeze the leftovers within 3 days. If you won’t be ready to cook the chicken within 2 days, you should put it in the freezer. A whole chicken (or chicken parts) can be stored in the freezer for up to 1 year before the quality starts to decrease.

What's the Health Benefits of Free Range Chicken?

A chicken breast from a free-range chicken can supply more than 50% of the body's daily protein needs. Chickens that are free to roam around have more amount of other vitamins and minerals like Vitamins B, D, A, Potassium, and Sodium.

Here is the Recipe for Best Roast Chicken

Ingredients

• 1 whole roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Preparation

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

 

Our Whole Plain Chicken is a halal product. View Halal Meat Certificate information.