Whole Chicken
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Free Range Whole Chicken
$19.00
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$19.00
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Free Range Butterflied Chicken Marinated
$28.50
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$28.50
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Free Range Butterflied Chicken Tuscan
$28.50
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$28.50
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Free Range Whole Chicken Boned and Seasoned
$29.90
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$29.90
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Free Range Butterflied Chicken Chermoula
$28.50
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$28.50
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Think of your favourite childhood meal or a recipe that never fails to please a crowd. Would we be wrong in guessing both involve chicken? If you say no, we won’t believe you. Chicken is the world’s favourite meat. It crosses all borders, cultures and creeds (well, mostly). With its cross-cultural appeal, it’s no surprise that there are thousands upon thousands of delectable chicken recipes to experience.
Of course, nothing beats a classic Aussie roast chook, charred on the barbeque and served on a bed of crisp fries. If your dinner table’s pleading for poultry, shop online, and we’ll have our fresh product sent over as quickly as possible.
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Whole Chicken
When you buy a whole chicken, you give yourself the freedom to try multiple recipes at once. Experimentation is what makes cooking such a joy. Of course, a roast is an obvious and easy choice. But what about slow-cooked in honey, soy and ginger glazing or Peking-style with thin, crispy skin? Butchering a whole chicken yourself is also a rewarding experience, as we can well attest.
Learning how to use every part of a chicken is a wonderful skill to learn and pass on. Think of it: oven-baked chicken chops for lunch; throw the chicken drumsticks into a spicy curry for dinner; fried spicy chicken wings for a midnight snack, and crunchy, delicious chicken wingettes for the tykes. And because we couldn’t bear to waste even a single bone, simmer the chicken bones with carrots, onions, celery and a whack of salt to make incomparable homemade chicken broth.
Frequently Asked Questions
Here are a few of our go-to ideas for how to cook a whole chicken. Mastering the recipe for a succulent bird is one of the best skills you can give yourself. Whether you're feeding family or friends, or just treating yourself, the rewards for your efforts never diminish.
- Barbecued, with honey-glazed carrots.
- Grilled, served with pan-roasted asparagus.
- Baked, served with seasoned broccoli and cauliflower.
- Slow cooked, with potatoes, carrots, celery and onions.
- Poached, in ginger and spring onion stock.
We recommend roasting your chicken at 180°C for 30 minutes.
Raw chicken plays host to harmful germs and bacteria, and to undercook your chicken is to risk all manner of intestinal havoc. That's why it's vital to know how to check that your meat has cooked all the way through. Here are our key methods:
- Peter Bouchier recommends using a meat thermometer; it is absolutely the safest way to test your chicken. Insert the thermometer into the thickest section. You want a temperature reading at 75°C or higher.
- With a knife, slice into the thickest section of chicken. If the flesh is white, it's cooked. At that point, you can always give it a few more minutes of heat to be sure.
- Pierce the thickest section with a wooden or metal skewer. If the juices run pink, the chicken might be undercooked; if the juices run clear, you're likely safe.
The delicate meat of chicken complements a bold side dish well. Truth be told, it'll absorb the flavours of practically any dish you pair it with. Here are a few ideas to get you started:
- Oven-roasted rosemary potatoes
- Steamed broccoli with ginger
- Butternut squash with mustard seeds
- Pea pulao
- Rice, cooked with ginger, spring onion and chicken stock