🔥Dry-aged. Cut to order. Delivered to your door. 🔥
Free Range Duck
We are sorry — this product is currently out of stock.
We know how frustrating it is to find exactly what you are looking for and then discover it is not available. We genuinely apologise for the inconvenience and want you to know that we are working hard to get this product back in stock as quickly as possible.
At Steak Society, everything we sell is sourced from specific farms, aged in-house and prepared to a standard we refuse to compromise on. Sometimes that means a cut sells out before we can restock it — and we would rather tell you honestly than offer you something that does not meet our standards.
We are doing everything we can to bring this cut back. In the meantime, if you would like to be the first to know the moment it is available again, simply leave your email address in the form below and we will notify you the instant it is back in stock. No spam, no marketing — just a single email to let you know your cut is ready.
Thank you for your patience and for being part of the Steak Society community. We look forward to getting this one back to you very soon.
— Matteo and the Steak Society team
Free Range Duck
What Are People Saying About Our Poultry?
⭐⭐⭐⭐⭐ "The most flavourful chicken I have ever cooked at home. You can immediately taste that this bird was raised properly — the flavour is rich, deep and nothing like anything from a supermarket."
— Emma T., London
⭐⭐⭐⭐⭐ "I roasted this for a Sunday dinner and every person at the table commented on the flavour. The skin crisped up beautifully and the meat was moist all the way through. Outstanding quality."
— James R., Edinburgh
⭐⭐⭐⭐⭐ "The difference between this and a supermarket chicken is not subtle. The fat coverage, the flavour, the texture — all of it is on a completely different level. Will not be buying chicken anywhere else."
— Sarah M., Manchester
⭐⭐⭐⭐⭐ "Delivered perfectly chilled, beautifully presented and tasted incredible. The best roast chicken I have made at home in years. Worth every penny."
— Michael K., Bristol
"This Is What Chicken Is Supposed To Taste Like."
I have been cooking chicken at home for years and I genuinely did not realise how much flavour I had been missing until I ordered from Steak Society.
The Cotswold White is a completely different bird from anything you find in a supermarket — the slow rearing on natural pasture gives it a richness and depth of flavour that is immediately obvious the moment you start cooking.
The smell alone tells you something different is happening. The meat is moist, the skin is generous and the flavour carries through every part of the bird. I will not be buying chicken anywhere else.
— Emma T., London
"The Best Roast Chicken I Have Made At Home. By Some Distance."
I ordered the Cotswold White on a recommendation and I was genuinely not prepared for the difference in quality.
I have roasted a lot of chickens over the years and the standard from supermarkets has always been fine — perfectly acceptable.
This was not fine. This was exceptional. The fat coverage is generous and natural, the skin crisped up without any effort at all, and the meat was moist and deeply flavoured from the cavity to the tip of the leg.
My whole family noticed without me saying anything. This is now our Sunday roast chicken. It will not be changing.
— James R., Edinburgh
The Finest Free-Range Chicken We Have Ever Sourced.
The Cotswold White is a rare breed British chicken prized above almost all others for its flavour.
It is a slow-growing breed — raised free-range on natural pasture for significantly longer than a commercial broiler — and every extra week of that slower growth shows up on the plate.
The flavour is rich, deep and unmistakably old-fashioned in the best possible sense.
The kind of chicken flavour that most people of a certain generation remember from their childhood and have been searching for ever since.
Generous natural fat coverage that self-bastes during roasting. Firm, moist meat that stays succulent from the breast to the leg.
Matteo sources every bird from named British farms he trusts personally.
Each one is butchered in-house by his team and dispatched in premium cold-chain packaging the same morning it ships.
Approximately 1.8kg whole bird, ready to roast.
"The Cotswold White is not a commercial chicken. It is a proper bird, raised properly, and it tastes exactly the way it should." — Matteo
Why Our Free-Range Cotswold White Chicken.
🐓 Rare Breed British Chicken
The Cotswold White is a slow-growing rare breed prized for exceptional flavour and firm texture. Not a commercial broiler. A proper bird, raised the way chickens should be.
🌿 Free-Range & Slow Reared
Raised free-range on natural British pasture for significantly longer than a standard commercial chicken. The extra time makes all the difference in flavour, texture and natural fat coverage.
🔪 Butchered In-House
Every bird is prepared by Matteo and his team. Oven-ready, properly dressed and dispatched in premium cold-chain packaging the morning it ships.
🚚 Cold-Chain Delivery
Your bird arrives perfectly chilled and ready to cook or refrigerate on arrival. Same-day dispatch on orders placed before 12pm.
Free-Range. Rare Breed. Fully Traceable.
The quality of a Cotswold White starts with the breed and the life it lives.
Slow-growing rare breed chickens raised free-range on natural British pasture develop a depth of flavour and a natural fat coverage that fast-growing commercial breeds simply cannot produce.
The extra time, the natural diet and the open space are what you taste when you take the first bite.
We source exclusively from free-range, rare breed British farms we know by name.
Every bird is fully traceable back to the farm it came from.
We choose our farms with the same care we bring to every cut and every bird that leaves our block.
How To Cook Your Free-Range Cotswold White Chicken.
The Cotswold White is a forgiving bird to roast — the generous natural fat coverage self-bastes the meat during cooking, making it difficult to dry out if you follow a few simple principles.
Remove from the fridge 45–60 minutes before cooking.
Allow the bird to come to room temperature. Season generously inside and out with flaked sea salt and black pepper. Rub a little butter or olive oil over the skin. Add aromatics to the cavity — lemon, garlic, thyme — and you have everything you need.
Roast at 200°C fan
for 20 minutes per 500g, plus an additional 20 minutes. For a 1.8kg bird, that is approximately 90 minutes total. Baste once or twice during cooking using the juices in the tray.
Target internal temperature: 75°C at the thickest part of the thigh, away from the bone. A probe thermometer removes all guesswork and is the only reliable way to know the bird is cooked through.
Rest for at least 15–20 minutes
before carving. Resting is not optional — it allows the juices to redistribute through the meat and the bird to firm up enough to carve cleanly. Tent loosely with foil to retain heat.
The resting juices that collect in the tray are the foundation of an exceptional gravy. Do not discard them.
Frequently Asked Questions
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The Cotswold White is a rare breed British chicken, slow-grown and free-range. Unlike commercial broiler chickens which are bred for rapid growth and yield, the Cotswold White is raised slowly on natural pasture for significantly longer. The result is a firm-textured, richly flavoured bird with generous natural fat coverage — the kind of chicken flavour most people remember from their childhood and struggle to find today.
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