POULTRY

Our naturally plump barn-fresh chickens are sourced from handpicked suppliers in the north of England.

Portion sizes (per person)

Per person allow the following: 1 to 2 chicken thighs, 1 chicken leg, 2 chicken drumsticks, around 180 g of chicken fillet and 450 g of a whole chicken (bone-in with skins).

Temperatures / cooking times

Fillets, thighs, legs and drumsticks should be cooked to an internal temperature of 165 F / 74 C.

Whole chicken: 200 C (180 C fan) / Gas Mark 6 for 45 minutes per kg plus 20 minutes.

Roasting

• Whole chicken: 1 hour and 40 minutes (stuffed: 2 hours and 10 minutes)
• Chicken fillets: 35-45 minutes (depending on size)
• Boneless thighs: 20-30 minutes
• Chicken wings: 25-30 minutes
• Bone-in chicken legs: 40-55 minutes

Grilling / Frying

• Whole chicken: 1 hour and 25 minutes (unstuffed)
• Chicken fillets: 9-12 minutes per side
• Boneless thighs: 5-8 minutes per side.
• Chicken wings: 8 minutes per side
• Bone-in chicken legs: 15-18 minutes