Chicken is arguably the most popular and versatile meat there is, that's why we want to show you how to make the most of a whole chicken with some cooking suggestions, whilst saving money in the process.
The most cost effective way is to buy a whole chicken for a roast or you can ask our butcher to section it into your desired portions.
Roast chicken
After you've enjoyed your Sunday roast, there will be a lot of leftover cold meat which can be shredded. This shredded chicken is a great, light addition to a salad - or if you're feeling indulgent a homemade chicken pie.
For an easy and tasty stock - add the leftover carcass to 5litres of water, some chopped vegetables and bring to the boil before leaving to simmer for 4 hours.
You can store it in the fridge, or freeze it! This delicious stock can be added to any recipe for an authentic and wholesome flavour. Soup or broth are great ways to use up homemade stock.
Chicken portions
Chicken fillets
Chicken breast/fillets are generally the favourite as they are the most versatile of all the cuts, plus it's lean qualities make it the healthiest too.
Leg and thighs
Leg and thigh meat has more flavour and is a little more tender than breast because it contains more fat. You can cook it on the bone, or cut off the meat first. It’s great in curries or for slow cooking in stews.
Chicken wings
Save these up! Either fry with noodles or season to your desire. A great mid-afternoon snack to share with friends and family!
Popular chicken wing marinades;
Jerk
Buffalo
Sticky BBQ
Asian caramel
Honey-glazed
Satay
Sticky sesame
Korean
Cumin, lemon & garlic
Lets eat better together ❤️