Somerset Saxon Chicken

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British Chicken

Small Chicken.

"Chicken like it used to be." In all of our time at Parson's Nose, this is consistently the best chicken we have ever tasted.

Celebrity chef Mark Hix uses these delicious chickens at his new restaurant in Dorset.

These birds are smaller in size, so they are perfect for a meal for 4 or the larger ones can be for 6 people.

They are totally free ranging, grazing on open pastures, foraging for insects to supplement their diet.

Somerset Saxon® chickens are matured slowly for around 90 days, living nearly twice the age of a standard organic broiler chicken.

From 2022, these chickens will be on a soy-free diet.

Once you have tried these chickens, you will never buy anything else.

Allergens are stated in BOLD CAPITALS

100% chicken

Preheat oven to 220°C. Pat a 1.5 kg chicken dry and season with salt, pepper, and your choice of herbs. Stuff the cavity with a lemon, garlic, and herbs. Rub olive oil over the skin. Roast for 20 minutes, then lower the heat to 180°C and cook for 40-50 minutes, basting occasionally. Ensure the internal temperature reaches 75°C. Let the chicken rest for 10 minutes before carving.