WHOLE SUFFOLK CHICKEN, from

A whole chicken is a staple in many kitchens, offering flexibility, flavour, and the ability to create a wide range of dishes. Enjoy experimenting with different cooking methods and flavours! Whether you are making a traditional sunday roast or just cooking up a whole chicken to have as individual meals throughout the week.

Key characteristics of whole chickens:

• Flavour - Cooking a whole chicken with bones and skin enhances the flavour and juiciness of the meat, making it a popular choice for many recipes.
• Cost-Effective - Purchasing a whole chicken is often more economical compared to buying individual parts. It also allows for the use of every part of the chicken, reducing waste.
• Versatility - Whole chickens can be cooked using various methods such as roasting, grilling, smoking, poaching, or simmering. They are used in a wide range of dishes, from classic roasts to flavourful soups and stews.

Cooking tips -  Season the chicken inside and out, and roast it in the oven at a high temperature to achieve crispy skin and juicy meat. Stuffing the cavity with herbs, garlic, and lemon adds extra flavour. Roast the chicken until it reaches an internal temperature of 74°C. Rest the chicken for 10-15 minutes before carving.

Perfect pairings -  Pairing a whole roasted chicken with the right sides and accompaniments can elevate your meal to a feast.  Roasted vegetables a mix of root vegetables like potatoes, carrots, parsnips, and sweet potatoes roasted with olive oil, garlic, and herbs. Creamy and buttery mashed potatoes seasoned with salt, pepper, and a touch of garlic.  A crisp, light white wine like Chardonnay or Sauvignon Blanc complements the flavours of the roasted chicken or a light to medium-bodied red wine like Pinot Noir or Merlot pairs nicely with the savory chicken and sides.