Perfect for a Sunday roast with homemade gravy. Birds weigh 1.8kg @ £10.95/kg

The chickens are reared on Hugh Grierson's local farm in small groups. They go outside every day so they have room to express their natural behaviour, and their meat develops taste and flavour. You can use a whole chicken for several meals: a Sunday roast, leftover cold meat, and then boil up the bones for stock for a great tasting pot of soup or to use in a risotto. Building flavour from the soil upwards.

Hugh Grierson: 'Giblets? The neck, heart, and gizzard (stomach) of the bird are cleaned and wrapped and put back inside your chicken. Take them out before you cook your bird, cover them with water and simmer for half an hour, they make a little broth for a flavoursome giblet gravy. Either that, or feed them to your cat.'

Suggestion: (bold ingredients available at market)

Heston's Slow Roast Chicken (3 hours) Other ingredients: brine (300g salt dissolved in 5 litres water), lemon, bunch thyme, 200g butter

Heston's Gravy other ingredients: 20ml white wine, 250ml stock*, teaspoon Dijon, spring tarragon, spring parsley

Heston's Stock Ingredients: roast chicken carcass, carrot, onion, garlic, mushrooms (adds umami), water