Fresh Butterflied Whole Chicken – Spatchcock Cut
Fresh local chicken | Approximately 1.4–1.5kg | Butterflied for quicker, more even cooking | Select your preferred flavour
- A whole chicken prepared flat for convenient cooking
- 'Spatchcock' means to remove the backbone of a whole bird, then press it flat to cook
- Backbone removed in-house
- Approximately 1.35–1.5kg
- Cooks more quickly and evenly than a conventional whole chicken
- Ideal for the braai, oven or grill
- Available in Plain, Lemon & Herb, Peri-Peri or Barbecue
- Ordered fresh and prepared as required
- Requires at least 24 hours’ advance notice
Our Butterflied Whole Chicken—also known as a spatchcock chicken or “flattie”—is a whole chicken with the backbone removed so that the bird can lie flat during cooking.
For conventional roasting, stuffing or slow cooking, choose our Fresh Whole Chicken.
Product Info
Each chicken weighs approximately 1.4–1.5kg, although the exact weight may vary naturally from bird to bird.
Our chicken on the bone is ordered fresh daily and prepared as required. Please place your order at least 24 hours in advance. Availability remains subject to confirmation.
Choose from:
- Plain: Ready for your own seasoning, marinade or spice rub
- Lemon & Herb: Fresh, aromatic and family-friendly
- Peri-Peri: A warmer option with a noticeable chilli character
- Barbecue: A savoury, slightly sweeter braai-style marinade
Cooking Tips
The Spatchcock cut exposes more of the chicken to the heat, helping it cook more quickly and evenly than a conventional whole bird. It is particularly well suited to the braai, grill or oven and is easy to carve and serve.
- Braaiing: Cook predominantly over medium, indirect heat with the skin facing upwards. Finish briefly over more direct heat if additional browning is required.
- Oven roasting: Place skin-side up in a roasting dish and cook until golden and completely cooked through.
- Grilling: Grill over moderate heat and turn carefully to prevent the skin or marinade from burning.
- Plain chicken: Brush with oil and season with salt, pepper, garlic, herbs or your preferred spice rub before cooking.
- Marinated chicken: Watch carefully during cooking, as marinades can colour more quickly than plain chicken.
- Resting: Rest for approximately 10 minutes before carving.
Chicken must be thoroughly cooked. Check the thickest part of the breast and thigh and ensure the meat is piping hot with no raw or pink areas remaining.
Serve with roasted potatoes, potato salad, coleslaw, grilled vegetables, rice or a fresh green salad.
Storage
Keep refrigerated and use by the date shown on the packaging.
As this chicken is supplied fresh, it is suitable for home freezing. Freeze as soon as possible after receiving and defrost thoroughly in the refrigerator before cooking.