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Chicken (Whole) – Free-Range | Australia | 1.3kg
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Lilydale free-range whole chicken, 1.3kg. FREPA certified free-range. Halal certified. Raised without antibiotics. No added hormones. Perfect for roasting whole or portioning into cuts. Try our Elderflower Cider Roast Chicken recipe for inspiration.
Description
About this bird:
Lilydale free-range whole chicken, 1.3kg. Ideal for roasting whole or portioning into your own cuts. FREPA certified free-range. Halal certified.
Where it comes from:
Raised on Lilydale farms across Australia. Free-range certified by FREPA, with access to fenced outdoor range areas during daylight hours once adequately feathered, at around 21 days. Raised without the use of antibiotics. 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. Thaw in the refrigerator overnight before cooking.
How to cook it:
Roast at 200°C for 70 to 80 minutes, or until the thickest part of the thigh reaches 74°C and the juices run clear. Rest for 10 minutes before carving. Try our Elderflower Cider Roast Chicken recipe.
Good to know
- Origin: Lilydale free-range farms, Australia
- FREPA certified free-range
- Halal certified; no added hormones; raised without antibiotics
- 1.3kg per bird; blast frozen
- Thaw in fridge for 24 to 48 hours; use within 3 days of thawing
- Nutrition per 100g: energy 702kJ, protein 18.5g, fat 10.5g of which saturated 3.2g, carbohydrate 0g, sodium 51mg
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Chicken range.
Frequently asked questions
The bird weighs 1.3kg, which serves 4 people as a roast with leftovers, or portions into two breasts, two thighs, two drumsticks and two wings. It comes from Lilydale free-range farms in Australia, FREPA accredited and raised without antibiotics. Free next-day delivery islandwide for orders placed before 2pm.
Roast at 200°C for 70 to 80 minutes, or until the thickest part of the thigh reaches 74°C and the juices run clear. Rest for 10 minutes before carving so the juices settle. Thaw the bird in the refrigerator for 24 to 48 hours beforehand, since a 1.3kg frozen chicken will not thaw overnight.
Rest the bird for 10 minutes after roasting so the juices settle before carving. Remove the legs first by cutting through the joint where thigh meets body, then slice the breast away from the bone in long strokes parallel to the ribcage. A 1.3kg bird yields two breasts, two thighs, two drumsticks and two wings, plus a frame worth keeping for stock.
FREPA sets the free-range standard that Lilydale farms are audited against. In practice the birds have ready access to an outdoor range during daylight hours once fully feathered, at around 21 days, with shaded areas, dust baths and perches provided. Lilydale also raises them without antibiotics or added hormones. The whole bird sold here weighs 1.3kg.
Yes, and it is worth doing. After carving a 1.3kg bird, simmer the frame with aromatics for 2 to 3 hours for a clean stock. One chicken realistically covers three uses: the roast itself, shredded meat for salads or soup the next day, and the stock. Refrigerate cooked meat and use within 3 days.
