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Chicken (Whole) – Cage-Free | Australia | 1.2kg
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Steggles cage-free whole chicken, 1.2kg. Halal certified. No added hormones. Perfect for roasting whole or portioning into your own cuts. Try our Slow Roasted Chicken recipe for inspiration.
Description
About this bird:
Steggles cage-free whole chicken, 1.2kg. A whole bird for roasting, poaching, or breaking down into portions yourself. One bird covers multiple meals: roast it whole, shred the leftovers into soups or salads, and use the carcass for stock.
Where it comes from:
Raised on Steggles farms across Australia. Cage-free, raised in large barns with easy access to food and water. Fed a diet of cereal grains, protein meals, vitamins and minerals. No added hormones. Halal certified.
How it gets to you:
Packed whole and blast frozen in Australia. Shipped under strict cold chain to Singapore and delivered frozen to your door. Allow 24 hours to thaw fully in the refrigerator before cooking.
How to cook it:
Roast at 200°C for 20 minutes per 500g plus an extra 20 minutes, or until the thickest part of the thigh reaches 74°C. Rest for 15 minutes before carving. Or poach whole in salted water or stock for 45 minutes for tender meat across multiple dishes. Try our Slow Roasted Chicken recipe.
Good to know
- Origin: Australia (Steggles cage-free farms)
- Cage-free; Halal certified; no added hormones
- 1.2kg whole bird; blast frozen
- Allow 24 hours to thaw in fridge; cook within 3 days of thawing
- Nutrition per 100g: energy 776kJ, protein 17.8g, fat 12.8g of which saturated 3.9g, carbohydrate 0g, sodium 50mg
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Chicken range.
Frequently asked questions
A 1.2kg bird serves 3 to 4 people as a roast dinner. Roast at 200°C for 20 minutes per 500g plus an extra 20 minutes, so around 68 minutes for this size, until the thigh reaches 74°C. Rest for 15 minutes before carving. It is Steggles cage-free chicken from Australia, Halal certified.
Poaching suits a whole bird well. Simmer the 1.2kg chicken in salted water or stock for 45 minutes, then let it sit in the liquid off the heat. You get tender meat for Hainanese chicken rice, salads and sandwiches, plus a ready-made broth. Allow 24 hours to thaw fully in the refrigerator first.
Per 100g the bird carries 776kJ of energy, 17.8g protein and 12.8g fat of which 3.9g is saturated, with 50mg sodium and no carbohydrates. Whole bird figures run higher in fat than individual lean cuts because they include skin and dark meat. The breast portion alone sits at 1.6g fat per 100g.
Buying whole generally works out better per kilogram, and a single 1.2kg bird yields two breasts, two thighs, two drumsticks, two wings and a frame for stock. The trade-off is your time and a sharp knife. If you want portions ready to cook, the individual 400g packs save you the butchery.
Keep it frozen at minus 18°C or below until you need it, then move it to the refrigerator for a full 24 hours to thaw. Never thaw a whole bird on the counter, since the outside reaches unsafe temperatures long before the centre softens. Once thawed, cook within 3 days and do not refreeze.
