Locally barn-reared especially for us in Huddersfield by Robert Whitwam. Our Yorkshire chickens are reared in open barns to keep them nice and dry with plenty of space to move around. Lean and tasty meat, perfect for a small family or to serve cold with salad.
A guide to roasting your Chicken…. Pre-heat your oven to 200’C, remove the giblets from inside the cavity. These can be used for making the gravy! Place your chicken in a roasting tin on a bed of chopped vegetables for the perfect gravy…. click here! Cover with tin foil and allow 10 minutes at this heat, then reduce to 180’C / 355’F / Gas 5 for 25 minutes per 450g. Remove the foil for the last 20 minutes to allow the skin to crisp. You will know when your chicken is ready when you insert a skewer into the fattest part of the breast and leg and the juices run clear. The juice running from the cavity should also be clear. This is a guide only as appliances vary.