Whole Chicken

Cut Type

Our Herb Fed Chickens are fed home grown herbage with their natural diets, and left to roam acres of land, making them truly free-range. Available boned, split in half, spatchcocked or left whole.

Our Delivery Promise+


Our mail order meat service delivers to any UK mainland* address using external couriers from Tuesday to Saturday. Deliveries can be tracked and re-arranged via a text message update service, kept safe in specially designed packaging that keeps a constant temperature for up to 48 hours.

We’re passionate about how we source, age and prepare our meat – so we want to ensure it reaches you exactly how it left us; always fresh and never frozen.

We cut each order individually, and vacuum pack on the morning that the boxes are packed for delivery to protect during transit. We’ve found that this is the best way to ensure that your freshly cut meat arrives with you in perfect condition. If you’d rather have your meat wrapped in butcher’s paper, we can do that too – just let us know in your order notes.

Delivery Charges:
UK mainland*:

All-day delivery (8am-5pm, Tuesday to Friday): £5.00 for orders under £50.00

Morning delivery (8am-12pm, Tuesday to Friday): £8.00 for orders under £50.00

Saturday All-Day delivery (9am-5pm): £8.00 for orders under £50.00

Saturday Morning delivery (9am-12pm): £10.00 for orders under £50.00

FREE DELIVERY on orders over £50, excludes Saturday Morning slot.


Simply choose your cuts, either individually or by choosing one of our specially selected subscription boxes, add condiments if you wish, choose your preferred delivery slot and await your meat. Our cut off for Next Day Delivery is 12pm.

If your ideal slot is not selectable that means we’ve reached capacity, so please choose another. Please remember though, that we plan our deliveries daily, so no matter when you book your delivery we will always hand-cut your orders freshly.

UK mainland* - Orders can be delivered Tuesday to Saturday. You can select a morning slot, between 8.00am and 12pm, or an all-day from 8am until 6pm – although please note that Saturday deliveries operate between 9am and 5pm.

Once your order has been accepted, a confirmation email will be sent. Please note that during busy periods we reserve the right to alter your delivery slot, but we will always endeavour to advise you of any changes. Remember, your order will always arrive with you freshly.

*UK mainland excludes Northern Ireland, the Channel Islands and the Highlands of Scotland.

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Keller's Roast Chicken

The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1.5 to 2 hours before it goes in the oven, put it on a plate on the kitchen counter to come to room temp. Remove the giblets from the cavity of the chicken before you set it out to come to room temp. (Save for stock.)


1 x 1.8-2kg Slow Maturing Ross Chicken, Kosher (or Maldon) salt and freshly ground black pepper, 6 garlic cloves smashed and peeled, 6 thyme sprigs, 3 medium swedes and 2 medium turnips – peeled, ends cut and any outer tough layer discarded, then cut into 3/4-inch wedges, 4 medium carrots, peeled and cut in 2-inch segments, 1 small yellow onion, peeled, roots cut off but core kept intact and cut into quarters, 8 small red-skinned new potatoes, approx 1/3 cup olive oil/rapeseed or canola oil, 4 tbsp butter at room temp, kitchen string.

Serves 3-4 or 7-8

  1. Preheat oven to 246°C/Gas mark 9.
  2. Use a paring knife, cut away the wishbone from the breast. You may have to use your fingers to feel around for it. This will make the chicken easier to carve after it is cooked but not essential.
  3. Generously season the cavity of the chicken with salt & pepper. Add three of the garlic cloves and 5 sprigs of thyme, using your hands to rub the thyme and garlic all around the cavity.
  4. Truss the chicken with kitchen string. Start with a 3-foot section of string. With the breast up, and legs toward you, tuck the wing tips under the chicken. Wrap the string under the neck end, pulling the string ends up under the breast plumping it up. Then cross the string under the breast (above the cavity and wrap each end around the closest leg end, tying the legs tightly together.
  5.  Place the vegetables, onions, garlic, and thyme into a bowl. Add 1/4 cup of oil and toss with your hands until well coated. Season generously.
  6. Slather the chicken with oil and season well.
  7. Create a bed of the root vegetables in a large cast iron pan (or roasting pan) leaving the potatoes to arrange at the top around chicken. Place the chicken on the bed of vegetables and place spuds. Slather the breasts with butter.
  8. Place the pan/tray in the oven and roast for 25 mins at 246°C. Reduce to 204°C and roast for an additional 45 mins, or until the thickest part of the thigh registers 71°C on a meat thermometer and the juices run clear.
  9. Transfer the chicken to a cutting board, cover with foil and rest for 20 mins before carving. Keep the veg warm in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving.
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