Simple, forgiving, and designed for flavour

Nempnett chickens are slow-grown, pasture-raised birds with natural marbling. This means they cook faster, stay juicier, and reward a lighter touch than supermarket chicken.

Before You Start

Why Nempnett chickens cook quicker

Our birds are slow-growing breeds with higher levels of intramuscular fat, heat transfers through fat quicker than muscle and water. This natural marbling means:

• Shorter cooking times

• Better moisture retention

• More flavour

How to Defrost a Frozen Chicken

Preferred method (best results)

• Defrost slowly in the fridge at 4°C

• Allow 12 hours per kg

In a rush

• Defrost in a warm room (around 20°C)

• Allow 4 hours per kg

Make sure your bird is fully defrosted

Your chicken is ready when:

• There are no ice crystals in the cavity

• All joints move freely

• The meat feels soft when pressed

Once fully defrosted, keep the bird in the fridge and remove it 2 hours before cooking to bring it up to room temperature

Dry Brine for Best Results (Highly Recommended)

2–3 days before cooking:

• Salt the bird generously all over

• Place it uncovered (“naked”) in the fridge

• Do not start dry brining within 3 hours of cooking

Dry brining seasons the meat deeply, enhances flavour and makes it more juicy!

Read our Dry Brine Guide here.

Cooking Your Nempnett Chicken

1. Bring to room temperature

On the day of cooking, remove the bird from the fridge 2–3 hours before cooking.

2. Preheat the oven

• 180°C conventional

• 160°C fan

• Gas mark 4

• AGA: hot oven

3. Prepare the roasting tray

• Remove the giblets (keep them for gravy)

• Do not stuff the bird — stuffing prevents even cooking

• Add to the roasting tray:

  
  

  • Chunked vegetables (onions, carrots, etc.)

  • 500 ml water (250 ml for birds under 4 kg)

  • Giblets

4. Start breast-down

• Place the bird breast-down for the first half of cooking

• Unfold the wings

• Do not cover with foil

• Season well if you haven’t already dry brined

5. Halfway through cooking

• Carefully turn the bird breast-up

• Season again if needed

• Gently slice the skin between the legs and breast to help the thighs cook evenly

• Insert a meat thermometer into the thickest part of the breast

• Return to the oven uncovered

Chicken Cooking Times (2–3.25 kg)

Guide only — always cook to temperature

Nempnett chickens typically take 20–25 minutes per kg.

Start checking the temperature 10 minutes before the upper time.

Cook to Temperature (This Matters)

Your chicken is ready to rest when the thermometer reads:

65°C in the thickest part of the breast

Why not 74°C?

It will continue cooking while resting, rising beyond 65°C.

Rest Properly (Do Not Skip)

• Lift the bird onto a carving board

• Do not cover

• Rest:

  
  

  • Under 4 kg: at least 30 minutes

Resting allows the meat to relax, reabsorb juices, and finish cooking gently.

Carving the Easy Way

• Remove the entire breast in one piece by following the breastbone

• Transfer to a separate board

• Slice and serve

Enjoy — you’ve just cooked a proper Nempnett chicken.

Optional Top Tip

Fancy some Chicken

crackling?

While carving, peel off the skin and place it on a tray in a hot oven for 10–15 minutes until golden and crisp.

(We won’t tell anyone.)