Free Range Spatchcock Chicken

Local, free-range, and effortlessly delicious.

Our free-range chicken is expertly prepped flat the traditional spatchcock way. By removing the backbone, the meat presses evenly across the heat—delivering crackling, golden skin, lightning-fast cooking, and impossibly juicy meat in every bite. It is, hands down, the easiest and most foolproof way to master poultry on the grill.

Chef’s Tips for the Coals or Kitchen

• BBQ (Indirect Heat): Set up your barbecue for two-zone cooking. Start the bird skin-side up over indirect, medium heat with the lid down for about 35–40 minutes. Flip it skin-side down over direct coals for the final 5–10 minutes to crisp the skin to deep golden perfection.

• Oven Roast: If the British weather doesn't play along, roast it flat on a wire rack over a baking tray at 200°C for 40–45 minutes.

• Flavor Tip: Rub generously under and over the skin with smoked paprika, crushed garlic, sea salt flakes, and olive oil before it hits the grates. Always rest the bird for 10 minutes under loose foil so the juices settle before carving.

Serving Suggestions

• Summer Feast: Carve into rustic quarters and serve alongside charred sweetcorn cobs rolled in lime butter, a crisp fennel-and-apple slaw, and warm, wood-fired flatbreads.

• Sunday Upgrade: Pair with garlic-and-rosemary roasted baby potatoes that catch the chicken’s savoury pan juices, finished with a bright, herbaceous salsa verde.