Free Range Chicken Recipes

How to Cook Chicken

roast chicken dish on table

The Ultimate Guide to Cooking a Whole Chicken

Cooking a whole chicken is not only a delicious way to bring the family together around the dinner table but also a versatile option that provides ample leftovers for subsequent meals. At The Cornish Food Box Company, we celebrate the tradition of home cooking using quality ingredients sourced from local producers. Our simple guide to cooking a whole chicken gives you the cooking times for different sized birds plus tips for the most succulent meat and alternatives to simply roasting your bird.


Preheat the oven to 180°C (350°F).
Rub the chicken all over with olive oil, salt, pepper, and your choice of herbs or spices.
Place the chicken in a roasting pan and roast for approximately 20 minutes per 500g, plus an extra 20 minutes.
Allow the chicken to rest for 10-15 minutes before carving.

Approx. Cooking Times:

For a small chicken (1.5kg)  - 1hr 20 mins

For a medium chicken (1.8kg) - 1hr 30 mins

For a large chicken (2.4kg) - 2 hrs

If you stuff the chicken cavity with stuffing mix, onion, lemon or other fillings you will need to increase the cooking time slightly.

You know your chicken is cooked when the juices run clear. Cut in to the meat between the breast and the top of the leg to check. If you are using a meat thermometer the meat should reach 70C and stay at that temperature for at least 2 minutes.  

Grilling or Barbecuing

Prepare the grill or barbecue for indirect cooking over medium heat.
Season the chicken with olive oil, salt, pepper, and your favorite barbecue rub or marinade.
Place the chicken on the grill away from direct heat and close the lid.
Cook for 1.5 to 2 hours, turning occasionally, until the internal temperature reaches 75°C (165°F).

Slow Cooking 

Place chopped onions, carrots, and celery in the bottom of the slow cooker.
Season the chicken with salt, pepper, and your choice of herbs or spices.
Place the chicken on top of the vegetables and add broth or water until the chicken is partially submerged.
Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and falling off the bone.


In a large pot, combine water, onions, carrots, celery, garlic, and herbs such as thyme and parsley.
Bring the water to a simmer and add the whole chicken.
Cover and simmer gently for 1.5 to 2 hours, or until the chicken is cooked through and tender.
Remove the chicken from the pot and allow it to rest for a few minutes before carving.

3 Recipe Ideas To Use Your Whole Chicken

1. Roast Chicken: Classic Comfort Food with a Twist

Roasting a whole chicken is a time-honored tradition that never fails to impress. This recipe combines the classic roast chicken with Mexican or South American flavours.  To achieve a golden, succulent roast chicken, preheat your oven to 180°C (350°F). Rub the chicken generously with olive oil, salt, pepper, and a Mexican or cajun spice mix ensuring it is rubbed well in to the skin all over the bird. Place the chicken in a roasting pan and roast for approximately 20 minutes per 500g, plus an extra 20 minutes. Allow the chicken to rest for 10-15 minutes before carving. For a crispy skin turn up the oven temperature to 220C for the last 15 minutes.

Recipe Idea: Serve roast chicken with roasted potatoes, homemade coleslaw and a crunchy salad for a feast the whole family will enjoy.

2. Chicken Soup: Nourishing and Wholesome

After enjoying a delicious roast chicken dinner, don't let the leftovers go to waste. Use the carcass to make a hearty chicken soup that's perfect for warming up on chilly evenings. Simply simmer the chicken carcass in a large pot of water with onions, carrots, celery, garlic, and herbs for a few hours to create a rich, flavorful broth. Add leftover chicken meat, chopped vegetables, and noodles or rice to make a satisfying soup.

Recipe Idea: Make a classic chicken noodle soup by adding cooked pasta, diced carrots, celery, and peas to the broth. Season with salt, pepper, and fresh parsley for a comforting meal that's perfect for lunch or dinner.

3. Chicken Curry: A Flavourful Twist

Transform leftover chicken into a vibrant and aromatic curry that's sure to please the whole family. Start by sautéing onions, garlic, ginger, and spices such as curry powder, cumin, and turmeric in a large saucepan. Add diced tomatoes, coconut milk, and cooked chicken pieces, then simmer until the flavours meld together. Serve the chicken curry with rice, naan bread, and chutney for a satisfying meal.

Recipe Idea: Try our family-friendly chicken tikka masala recipe by marinating chicken pieces in yogurt and spices before grilling or baking until tender. Serve with basmati rice and naan bread for a delicious Indian-inspired feast.

Wild Garlic Pesto, Chicken & Orzo Bake

Wild Garlic Pesto


Wild Garlic Pesto, Chicken & Orzo Bake

A gorgeous one pot hero dish that everyone will love made with Cornish Wild Garlic Pesto and free range Cornish Chicken.

The recipe below serves 4-6 depending on how many chicken thighs each person can eat.

Takes 45 minutes to prepare


To make this recipe you will need:

And here’s how to do it…

  • Set the oven to 200⁰
  • Melt the butter in a large skillet.
  • Brown the chicken thighs skin side down in it, for around 5 minutes.
  • Once golden, set them aside on a plate.
  • In the same pan, now add the leek and soften for 5 minutes.
  • Add the orzo and toast slightly in the leeks and butter.
  • Add all of the stock and one tablespoon of the Wild Garlic Pesto.
  • Bring to a simmer. It may seem very liquidy, but the orzo will absorb all of that soon.
  • Add parmesan rind if you have one, and salt and pepper.
  • Put the chicken on the top of the orzo and stock, skin side up in a circle.
  • Put the whole dish into the oven for 20 minutes.
  • After 20 minutes, top each chicken thigh with a small spoonful of the pesto, about 1tsp. And a slice of thin cheddar.
  • Sprinkle the breadcrumbs across the top of each piece of cheese and put it all back in the oven.
  • A further 15 minutes, and you should have golden breadcrumbs, perfectly cooked chicken, and melty cheese with gorgeous silky orzo beneath. 

Serve with a squeeze of fresh lemon and enjoy!

Spatchcock Mexican Style Chicken


Cornish Spatchcock Chicken Mexican Style

The perfect mid week after school dinner or lazy weekend super with friends.

This Mexican spiced whole free range Cornish chicken dish with fresh, zingy coleslaw, will serve 6 and leave you with leftovers!


Takes 1 hour 30 minutes

Preheat your oven to 200⁰c

To make this recipe you will need:

The Mexican Spice Rub:

  • 3 tablespoons natural yogurt
  • ½ teaspoons chilli flakes
  • ½ ground cinnamon
  • 1 tsp oregano
  • 2 tsp dried cumin
  • 1 tsp smoked sweet paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dried coriander

Cornish Coleslaw:

  • 3 carrots grated (box grater or food processer)
  • 1/4 cabbage (shredded finely)
  • ¼ white onion (cut into thin slices)
  • 2 tsbs of natural yogurt
  • 1-3 tsbs of mayonnaise depending on how creamy you like it
  • 1 cap of apple cider or white wine vinegar
  • A squeeze of lime
  • salt, pepper

And here’s how to do it…

  1. Locate the back bone.
  2. Using sharp kitchen scissors cut along both sides of the back bone as close as you can get.
  3. Once this is removed store it in the freezer in a container or bag to use in stocks.
  4. Now locate the breastbone, between the rib cage.
  5. Just lightly push your knife between the underside of the breasts and youll feel the chicken open slightly.
  6. Thats it youve spatchcocked your chicken it should lie nice and flat ready for the spice rub.
  7. In a large oven tray, scatter potato wedges, large wedges of peppers, and quarters of onion.
  8. Generously season with salt, pepper, oregano, and olive oil and toss together using your hands until everything is equally coated.
  9. Now lie your chicken under side up and spoon on your yogurt and all the spices.
  10. Use the spoon to slightly combine the spices, then use your hands to massage the spiced yogurt all the way over the underside then upper side of the chicken.
  11. Once the chicken is thoroughly coated, and the chicken is now lying top side up, place the tray into the oven and cook for 1.20 hour, or until the thigh and leg juices run clear.
  12. Set the chicken aside to rest under some foil  and put the potatoes back into the oven after turning, until golden and cooked through.
  13. While the chicken is cooking you can start on the coleslaw
  14. Combine all of the ingredients, season to taste (you may want to add some more salt or lime or mayo)

To serve

Serve the chicken up on a board with forks to pull apart.

The slaw in a bowl, the potatoes and peppers in the pan with the juices.

This is great with a green salad & corn on the cobs or even corn tortilla wraps to load up too, make it your own and enjoy x 

Simple Chicken Stew



This time of year, we all want to eat better, spend less, and take care of ourselves a little more.

We're fighting the cold, the dreaded lurgies are writhe, and those endorphins that we so need are running a little low...

This stew combines the nutritional, vitamin fuelled hit that we need and crave but without sacrificing any of the flavour and comfort that we really need.

 All this, while keeping costs low! 2 free range Cornish chicken legs stretch to feed 4/5 in this lovely nostalgic recipe.

To make this recipe you will need:

From your Cornish Food Box

  • 2 free range chicken legs
  • 2 small leeks
  • 4 carrots
  • 4 potatoes

From your pantry

  • ½ tin sweet corn
  • Chicken stock (650ml)
  • 1 heaped tbsp Plain flour
  • 1 tbsp tomato puree
  • 1 tsp dried rosemary
  • 2 garlic cloves
  • Salt and pepper
  • 1 tsp marmite
  • 1 heaped tsp wholegrain mustard

From the garden...

  • 2 bay leaves
  • Parsley

Optional extras (these do really step the flavour up though so i highly recommend)

  • Juice of 1 lemon
  • Grated aged parmesan cheese

And here’s how to do it…


  • Start by seasoning the chicken legs with plenty of salt and pepper, i adore Cornish Seasalt's salt and peppery blend. This is available to add to your Cornish Food Box.
  • Then in a hot non stick pan, brown the chicken legs for about 7-8 minutes per side.
  • Pop the now browned chicken legs on a plate and keep aside
  • Now add the garlic, and diced potatoes to the same pan and the dried rosemary. Add a little olive oil if needed, you want to lightly fry the potatoes until they’re golden on the edges, this takes about 5 minutes.
  • Add tomato puree and coat the potatoes, then add the leeks, carrots and some salt and pepper and let it all sizzle for a couple of minutes.
  • Now add the flour and coat all the veg in it.
  • Pour in the chicken stock, and bring to a simmer.
  • Add the marmite, mustard, bay leaf, and stir.
  • Pop the chicken legs on the top and cover with a lid and leave cooking on the hob for 30 minutes (you can alternatively pop it in the oven on 180 for 25 minutes).
  • Once the time is up, remove the chicken, add the sweet corn, and then shred the chicken off the bones, and put back into the pot, including the bones if you have any bone gnawing lovers in the family they’ll love these. They also keep adding so much more flavour to the pot.
  • Serve with the lemon juice, chopped parsley and a scattering of grated parmesan. 

One Pot Cornish Chicken with Potato and Butternut Squash Gratin


One Pot Roast Cornish Chicken with Butternut Squash & Potato Gratin

This is a guaranteed instant family favourite and a really easy way to make a one pot roast dinner with a difference.

This is great Autumn/Winter recipe to use up the fantastic produce from one of our ESSENTIAL FAMILY BUDGET BOXES which includes a delicious whole free range Cornish chicken and seasonal greens.


To make this recipe you will need:


  • 3 tablespoons olive oil.
  • 3 teaspoons of Dijon mustard.
  • The juice of 1 lemon (keep the squeezed lemon skins to put in the chicken cavity).
  • Black Pepper and Cornish Seasalt.
  • 3 garlic cloves diced.
  • 1 tbsp dried thyme.


And here’s how to do it…


  • Set your oven to 220⁰C.
  • Start by prepping and slicing all of your ingredients.
  • Mix all of the dressing ingredients together in a mug.
  • Grease a deep oven proof pan with butter.
  • Layer up the butternut squash, onion and potatoes, drizzling a couple of teaspoons of the dressing between each layer, until everything is completely used up.
  • Prepare your stock in the same mug that had the dressing in, no need to rinse it, you want all that flavour.
  • Pour the stock over the layered veg.
  • Put the whole chicken on top of the veg, and rub it all over with the butter, salt and pepper. 
  • Place the lemon halves that you used for the juice into the cavity of the chicken.
  • Wrap the whole thing tightly in foil so no steam can escape, and pop in the oven for 1 hour. 
  • Remove from the oven and take off the foil. 
  • Return it all to the oven, for a further 45 minutes or until the chicken is cooked and the juices run clear when you poke a knife in at the bone.
  • Set the chicken aside, under foil and a clean tea towel, to keep it warm whilst it rests.
  • Grate the cheese over the gratin, and drizzle with a little olive oil and a pinch of black pepper, and put back into the oven for 20 more minutes until golden.
  • Serve the gratin with slices of the chicken and seasonal Cornish greens. 


Cook your greens (I used chard) in a wok in a little butter or olive oil, with fresh ginger, garlic and lemon zest to really bring a zingy side to accompany the dish.


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