Free Range Spatchcock Chicken | ±2.1kg

Regular price: £23.00
Regular price: ~~£23.00~~
Sale price: £23.00

Tax included.

4 to 6 Serve

Oven-ready Condition

Yorkshire Origin

Herb-Fed Feed

Frozen Delivered

Description

Spatchcock chicken, also known as butterflied chicken, is a method of preparing poultry by removing the backbone and flattening the bird. This technique allows for even cooking and significantly reduces cooking time, making it a popular choice for roasting or grilling. By spreading the chicken flat, the skin crisps up beautifully, and the meat remains juicy and flavourful. Spatchcocking also facilitates easier seasoning, as marinades or rubs can be applied more evenly across the surface. This method is perfect for creating a quick, succulent, and visually appealing dish.

Free Range Spatchcock Chicken from HERB FED
Raised in the North Yorkshire
Chicken pampered in the open air for 9 weeks
±2.1kg, £10.95/kg - Good for up to 6 people
Frozen

Cooking Instructions

Free Range Spatchcock Chicken - Oven or Barbecue

±2.1kg, flattened and oven-ready. Serves 4 to 6. Defrost 30–34 hours. Around 50 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a tray. Allow 30 to 34 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Why this cut cooks faster
The backbone is already out and the bird flattened, so the legs and breast sit at the same level and finish at the same time. That is the whole point of a spatchcock, and it is why it takes around half the time of a whole bird.

3. Dry the skin and salt it ahead
Pat dry all over and salt the skin generously. Leave it uncovered on a tray in the fridge for a few hours or overnight. Out of the fridge 45 minutes before cooking.

4. In the oven
220°C, skin side up on a rack over a tray, for 40 to 50 minutes. Press it flat with another tray for the first 15 minutes if you want an even crisper skin.

5. On the barbecue
Set two zones. Start skin side up on the cool side with the lid down for 30 to 35 minutes, then finish skin side down over direct heat for 5 minutes to colour. Doing it the other way round burns the skin before the bird is cooked.

6. Cook it to 75°C
Probe the thickest part of the thigh, clear of the bone. Chicken is cooked through, never pink.

7. Rest and cut
15 minutes, loosely tented. Then cut it into quarters or eight pieces straight through with a heavy knife. Lemon, chilli and plenty of the resting juices.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a tray. Allow 30–34 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Herb Fed - Yorkshire Bred

North Yorkshire is one of England's great farming counties. Wide open skies, patchwork fields, and a long tradition of rearing food properly. It's here that Herb Fed has quietly built one of the finest poultry farms in Britain. The landscape does what good land always does: it lets time and space do the work.