Whole Birds

Whole Chicken is the entire bird, including all prime cuts like breast, thighs, wings, and drumsticks. It has a balanced fat content—lean breast meat with slightly fattier dark meat—making it juicy and flavourful.

Uses: Best cooked by roasting, spatchcocking on the braai, or slow-cooking for tender, fall-off-the-bone meat. Perfect for feeding a crowd or making hearty stock with the leftovers!