A whole chicken with the backbone removed. Also, known as butterflying, spatchcocking flattens the bird so that it cooks more quickly - perfect on the barbecue. Our butchers leave the sternum in, which can be removed at home for even faster, flatter cooking.
This is a proper bird. Free range, naturally reared and free of growth hormones, our farmers' birds live for nearly twice as long as a supermarket bird. Eating one of these birds is a joy, the breasts are super tender, while the dark meat in the legs delivers a glorious, slightly gamey, flavour.
Minimum weight: 1.3kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Keep it simple. Marinade briefly in olive oil, paprika, garlic and lemon before cooking to perfection on the barbecue. Stand back and accept the applause.Check out more recipes
‘Spatchcock’ is a historical English term for a young male chicken – the chicken equivalent to a suckling pig. These days it is used to describe the butchery preparation of removing the back bone