There’s something beautifully timeless about a classic Sunday roast chicken. It’s comforting, crowd-pleasing, and—when cooked right—absolutely bursting with flavour. But what many home cooks don’t realise is just how much value and nourishment is tucked into every part of that bird. At The Organic Butchery, we’re all about respecting the whole animal, and that means turning your roast chicken from a one-off meal into a week of golden goodness.
Here’s how to cook, carve, flavour, and re-use your roast chicken to the last delicious scrap.
🍋 Cooking the Perfect Roast Chicken
A great roast starts with a great bird—and nothing beats a high-welfare, organic chicken. Grown slowly, without antibiotics or GM feed, organic chicken has deeper flavour and more tender meat.
Top Tips for the Perfect Roast:
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Room temp: Bring the chicken to room temperature before cooking to help it cook evenly.
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Season well: Generously rub with olive oil or butter, sea salt, pepper, and your favourite herbs.
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Stuff the cavity: Add a halved lemon, a smashed garlic bulb, and fresh herbs like thyme or rosemary to infuse from the inside out.
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Cook low and slow: Roast at 180°C (fan) for approx. 20 minutes per 500g plus an extra 20 minutes.
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Rest, always: Let the bird rest, covered in foil, for at least 15–20 minutes to lock in juices.
🌿 Best Herbs & Flavours for Roast Chicken
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Lemon & Thyme – classic and bright
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Garlic & Rosemary – earthy and comforting
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Smoked Paprika & Oregano – for a Spanish twist
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Tarragon & Mustard – elegant and peppery
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Harissa & Honey – sweet heat with North African flair
Don’t forget to rub flavour under the skin of the breast too—more surface area, more taste!
🔪 Carving & Serving Like a Pro
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Remove the legs by slicing through the joint where the thigh meets the body.
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Separate the drumstick and thigh with a small cut at the joint.
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Slice the breast meat by cutting alongside the breastbone and working down, then slicing crossways into neat pieces.
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Don’t forget to pick the underside of the bird for hidden gems of meat (hello, oyster muscles!).
Serve tip: Plate with seasonal veggies and drizzle with the resting juices or a simple gravy made from the pan drippings.
🍽️ Leftover Love: Meals for the Week
Don’t let a single bit go to waste—there’s so much you can do with leftovers. Here's how to stretch your roast:
Monday: Chicken & Veggie Stir-Fry
Use leftover breast meat, shredded, with seasonal veg and a soy-honey-ginger glaze.
Tuesday: Chicken, Leek & Potato Soup
Simmer leftover dark meat with sautéed leeks, herbs, and potatoes in stock.
Wednesday: Chicken Quesadillas
Mix shredded chicken with grated cheese, salsa, and beans in a wrap. Toast until golden.
Thursday: Chicken Caesar Salad or Wraps
Use chilled breast meat for a lighter dinner—add romaine, croutons, organic bacon, and dressing.
🍲 From Bones to Broth: Liquid Gold
When you’ve picked the carcass clean, don’t throw it away—this is where the magic happens.
How to Make Chicken Bone Broth:
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Place bones in a large pot with an onion, carrot, celery stick, garlic, and a splash of apple cider vinegar.
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Cover with water and simmer gently for 8–12 hours.
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Strain, cool, and store. It freezes brilliantly!
Benefits: Rich in collagen, gelatin, and minerals, bone broth supports gut health, joints, skin, and immunity. It’s the definition of kitchen gold.
♻️ Final Thoughts: Waste Less, Eat Better
A single organic chicken can be stretched into four or five meals, plus broth, plus snacks. By learning how to cook, carve, and reuse with care, you're respecting the animal, your budget, and the planet—without compromising on flavour.
At The Organic Butchery, we’re proud to source chickens raised the right way—organically, slowly, and humanely. When you cook with care and eat from beak to bone, you’re joining a more sustainable and nourishing food culture.
