Whole chicken

A 3.5–4 lb bird roasted whole. Develops a golden, crispy skin and stays juicy inside. More economical and flavourful than buying parts separately.

Whole chicken

Used for

  • roasting
  • braises
  • stock

In the kitchen

  • Truss.
  • Roast.
  • Carve.
  • Pat dry.

Picking it at the store

  • Air-chilled birds have crispier skin.
  • 3.5–4 lb is the sweet spot for even cooking.

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