2 x whole birds average 1.7kg each
This is chicken the way it used to taste. Raised out on open pasture at Winston Willows in Paterson, in the green heart of the Hunter, these birds spend their days in the sunshine doing what chickens are meant to do: scratching, foraging, roaming and living a genuinely good life. No chemicals, no shortcuts, no compromises. Emily at Winston Willows believe that how an animal is raised matters, for the animal, for the land and for the community that sits down to eat it. Their chickens are raised humanely, with space to move, fresh pasture underfoot and a whole lot of care behind every bird. It's farming built around respect, and you can taste the difference.
What you get is a whole bird with real flavour: rich, savoury meat, beautifully golden skin and a texture that holds its own. Roast it whole for a Sunday centrepiece, spatchcock it for the barbecue, or break it down into pieces for the week ahead. And don't throw out that frame, because it makes a stock that'll ruin supermarket chicken for you forever.
Good food starts with good farming. When you buy this bird, you're backing a local family farm that's doing things right, and bringing a little bit of Paterson to your table.
What you get is a whole bird averaging 1.7kg, with real flavour: rich, savoury meat, beautifully golden skin and a texture that holds its own. Roast it whole for a Sunday centrepiece, spatchcock it for the barbecue, or break it down into pieces for the week ahead. And don't throw out that frame, because it makes a stock that'll ruin supermarket chicken for you forever.
Cooking tip: pasture-raised birds are more active, so the meat is a touch firmer than supermarket chicken. Resting it for 10 to 15 minutes after roasting keeps it at its juiciest.
