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How to Cook an Organic Boneless Chicken

All the flavour of a whole roast chicken with the easiest possible carving​

  • Prepare: 5 Minutes
  • Cook: 1 Hour
  • Serves 4
Ingredients & instructions

1. Allow your prized bird to rest at room temperature for an hour or so. 2. Preheat your oven to 180°C.

3. Place your bird in a deep bottomed roasting tray and rub all over with salt and pepper. Scatter your bay leaves over the top and wrap in two layers of foil.

4. Roast for 60 minutes per kg.

5. Everyone loves crispy skin, so remove your layers of foil for the last 20 minutes of roasting time.

6. If you have a meat thermometer, you are aiming for an internal heat of 74°C at its thickest part.

7. Rest under two more layers of foil for at least 20 minutes.

8. Whilst resting, pour the juices from your roasting tray into a saucepan and reduce over a high heat to make the most delectable jus. Its consistency is down to personal preference however we like to reduce it enough until it sticks to the back of a spoon. Adding a nob of butter at the very end will help it become shiny. 

FREQUENTLY ASKED BONELESS CHICKEN QUESTIONS:

  •  If you're looking for a fabulous, hearty roasting joint with absolutely no mucking about, Coombe Farm's organic whole boneless chicken is the perfect choice for you. Our skilful butchers carefully remove all of the bones from each bird, then neatly tie it into a 1kg joint, ready for the oven. You get everything you love about whole roast chicken – crispy skin, succulent white meat and robust brown meat – in a fuss-free, waste-free package that looks impressive and is easy to carve. What a brilliant idea! Even if we do say so ourselves...

  • Cooking your organic whole boneless chicken couldn't be simpler. Remove the joint from the fridge and let it come up to room temperature - that'll take about half an hour. When you're ready, pop it into an oven preheated to 180˚C. After it has sizzled for 20 minutes and the skin has started to brown, turn the oven down to 160˚C and continue to cook for about 40 minutes more. When cooked, the internal temperature will be 74˚C. Remove from the oven and let the joint rest, wrapped in foil for 20 minutes. Carve into generous slices and serve with a rich gravy made from chicken stock and a generous dollop of redcurrant jelly.     

  • In our opinion, yes definitely, but Why though you ask? Well it’s quite simple, it all starts with how our chickens are reared. With animal welfare central to our farming philosophy, we take the greatest care to ensure all of our chickens live in an environment that allows them space, light, fresh air, a natural diet and the liberty to express their natural behaviours. This means they can actively forage, grazing on grass and seeking out seeds and small insects. By scratching with their feet and flapping their wings they build up strong muscles. It's these strong muscles that deliver rich, well-textured meat. 

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