The Whole Roast Experience, Without the Leftover Legs

Juicy, tender, and effortlessly simple to carve, our fresh Chicken Crown is prime whole breast on the bone, trimmed of the legs and wings for pure, lean roasting perfection. Cooking on the bone locks in natural juices and deep flavour, delivering crisp golden skin on the outside and exceptionally succulent white meat through to the centre.

Whether you’re cooking a Sunday roast for two, feeding a smaller family, or simply prefer white breast meat over dark cuts, this joint delivers all the comfort of a traditional roast with zero waste.

Butcher’s Roasting Tips

• Skin Prep: Pat the skin completely dry with kitchen paper, then rub with softened salted butter or olive oil and a generous pinch of sea salt and cracked black pepper. For extra richness, ease seasoned herb butter gently under the skin before roasting.

• The Cook: Roast at 190°C / 170°C fan (Gas Mark 5) for roughly 50–60 minutes, basting once or twice with the pan juices until the skin is blistered and golden, and the juices run crystal clear.

• The Golden Rule: Always rest the crown loosely under foil for at least 15 minutes before carving. This allows the juices to settle back into the grain, guaranteeing every slice stays moist and tender.

Serving Suggestions

• The Sunday Classic: Carve into thick, generous slices alongside goose-fat roasties, honey-glazed parsnips, buttered greens, and rich gravy made straight from the pan juices.

• Weekday Midweek Feast: Roast over a bed of lemon wedges, whole garlic cloves, and sprigs of fresh rosemary or thyme for aromatic, pan-ready juices ready to spoon over crusty bread or warm grains.

• Next-Day Carvery: Any chilled leftovers slice cleanly for crusty farmhouse baguettes with peppery rocket and a spoonful of herb mayonnaise, or folded into a fresh chicken Caesar salad.

1 x 900g Crown. Approx Wt.