100% Grass Fed & Properly Free Range
Slow Grown, Speedy Delivery
Free Range Butterflied Chicken
To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and allows the whole bird to be cooked in different, speedier ways, like barbecuing.
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.
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
Cooking indoors: Heat your oven to 180°C.
Place the chicken into the oven and roast for 40 mins.
Cooking outdoors: Light your barbecue and bring the coals to a medium temperature.
Place the chicken skin-side down over a hot part of the barbecue and cook for 4-5 mins, or till well coloured. Flip over and cook for a further 4-5 mins.
Transfer to a cooler part of the barbecue and cook for 30 minutes.
Try our BBQ Butterflied chicken and pesto recipe here
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