There are few things in life more welcoming than the scent of a roast chicken, it has to be the ultimate comfort food, the sort of food that brings people together around the table.
Our Properly Free Range Whole Chicken is such a family staple, with each member of the gang preferring their own bit, from the sweet gamey leg to the delicately textured breast.
Our chicken are very special to us here at Pipers Farm, they are the reason Peter and Henri Greig founded the company so many years ago. They were determined to produce good healthy, wholesome food that they could feed their family with confidence, turning the clock back on industrial chicken was the first step.
A Pipers Farm chicken lives twice the length of most other birds, foraging amongst our lush Devon pasture. We hang our chickens for a week to enhance their depth of flavour, this is one of the reasons Pipers Farm chickens taste so unique.
As all our free range poultry is naturally reared, weights are not absolutely precise. We recommend 2-3 portions per kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
Preheat your oven to 180C.
Make sure you have removed the giblets from your chicken and set them aside to use later to make a gravy.
Season the bird well, including the internal cavity.
Place the bird into a good sized roasting dish, we like to create a trivet using root veg like carrots, celery and onions.
If you are not stuffing your bird, simply place half a lemon, half a bulb of garlic and a handful of herbs inside the cavity.
Place the bird in the oven and cook for 25 minutes per kg. If you have stuffed your bird, add a further 15 minutes on to this time.
The best way to check your bird is cooked it to 'shake hands with it'. Simply using a tea towel take hold of the drumstick, if it gives and feels relaxed your bird is cooked.
You can also check by inserting a metal skewer into the join between the leg and the breast, if the juices run light pink to clear this is a good indication your chicken is done.
Rest your bird uncovered for at least 20 minutes before carving.