Coles RSPCA Approved Dead Medium Whole Chicken | approx. 1.65kg
Coles RSPCA Approved Dead Extra Large Whole Chicken | approx. 2.4kg… $4.00 per KG.
ALDI is the same price however it's hard to find larger ones there… $3.99 per KG.
Coles Medium & Extra Large RSPCA Approved Whole Chicken $4/kg @ Coles
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WatchNerd on 03/05/2026 - 13:06 coles.com.au (972 clicks)
Last edited 04/05/2026 - 08:07 by 2 other users
Last edited 04/05/2026 - 08:07 by 2 other users
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I added that for JV because he gets confused.
I don't think that will stop him from running around like a headless chook
Should have added headless, neckless, featherless, gizzardless and feetless as well to be sure. JV is very astute.
Why does the OPs description list dead?
Accuracy
The rspca would be in trouble if they approved it alive
to deter potential pet shoppers. looking at reviews, it's moderately successful
I would also like to know the bird’s identity and how the bird identifies itself. Maybe they can add it to the label, never misgender a bird.
Anyone know if these are brine injected?
Almost certainly
By the look of it, these chickens are on steroids, looks massive compared to the Aldi chicken.
you'd have to go out of your way to find a chook that's not full of salt water
Is that what the aurum chickens are?
Size is just which chickens they want from their supplier (Steggles I think). These are still ‘small birds’, smaller than what gets cut up for pieces
Not sure about their whole chooks but aldi chicken has consistently disappointed me with how brined it is.
check the label … no they are not.
Ignore the parade of wild guesses.
Claims of steroid use are even more crazy. Why yell out if you have no idea?
Its all selective breeding, aka "traditional genetic modification". They grow incredibly fast, which is why they are so much cheaper than old breeds were.But I can highly recommend brining them at home before roasting.
So they aren't given any hormones or things to help grow so fast? Either way it's disgusting.
The Cornish Cross breed is commercially used because it grows rapidly fast. It's a genetic freak of a bird that dies of organ failure at 10 weeks old so it's killed earlier.
That's why its $4/kg.
Also if brined, it makes the meat juicier anyway.
@Bearlion: Yeah those genetics aren't natural, have been bred in over time with humans help. It's all about money, $/kg. Horrendous industry.
Label doesn't appear to state it either-way.
Would think they'd promote/market it if it's brine/water free.
Only one (legal) reason I can think they wouldn't.
Absolutely brining is essential before roasting a chicken. Makes for such a beautiful roast chook!
Also, slathering the outside in mayonnaise is my recent revelation. Unbelievable juiciness, lovely crispy browned skin, and no 'mayo' flavour. Really made a world of difference.
They are like 20% brine
Bit weird that OP has deliberately inserted the word "dead" into the description.
A good vet might save this
Cooked one in the airfryer last night, 35 mins breast down, 40 breast up. Very nice and not brine injected :) Def dead but still a few feathers on the wings lol
still a few feathers on the wings
Extra fibre.
Found some grains around neck area
I guess it's wheat.Yep, sometimes tiny rocks too
whole chook ?
what size airfryer minimum?"not brine injected"
How do you know that?Wouldn't it need to be listed on the packaging if brine injected?
What's the normal price?
$5.5/kg
Guess clicking on the link is too much effort for you. "$4.00/1kg | Was $9.08"
So is the normal price $5.5/kg or $9.08/kg, now I'm confused.
It would be nice if the details were in the OP.
Dead lol..
vj gets confused on all the posts..
Why do they always cross the road
Arent all chickens RSPCA approved?
No, you have to pay a fee. Coles has a sponsorship deal.
That million-dollar RSPCA CEO salary package does not come from nowhere.
Not quite, maybe have a search
https://g.co/gemini/share/8be66eb5c0d4$1M over 7 people but seems to be $200-300k.
Is a buzz phrase like humanely slaughtered, to make people feel better about buying it.
This deal is clucked.
Sweet, i buy 3 at a time and butcher them alll in one go and freeze. So much cheaper and keeps that messy job to a one off.
Marylands, breasts, and wings. And the carcases I leave most of the meat on and chop up into smaller pieces for meat-on-bone curries. Occasionally I'll remove all meat from a carcass and make stock but it's rare, I'd rather make curry or soups.Love these ozb comments. This is gold. No wastage and great ideas
Been making stock from the cooked carcass for a while now and cooking rice with the stock instead of water for meals like fried rice or marinated chicken on rice. Stupid delicious.
Wait is it safe to freeze chicken meat that’s already thawed at room temp
Fine if it hasn't been frozen. Thawing then Refreezing is the issue.
If you've practiced safe food handling, you can thaw, heat, and refreeze food indefinitely. It's about keeping food out of the danger zone.
So to your question - probably not because it was thawed at room temp. But if you thawed over a couple of days in the fridge instead, you really should be able to do so.
I've done the same for years, likewise whole beef, bulk sausages/mince/other products, breakdown/repackage smaller portions for when needed.
Even purchasing a whole chook, Spatchcock it, oven while doing something else. Much taster/cheaper vs purchasing a whole cooked chook.
One of many ways I've been budget conscious to pay off my home.Where did you learn how to breakdown beef? All the videos I can find are based in the US and their cuts, sizes, pricing and names for everything seem to be different.
Also just generally where do you find bulk beef to buy for cheaper?Suspect you might be referring to a side of beef, which if a great deal I leave for butchers to do.
I'm referring to vac packed whole beef similar to this (I just just wrap in clingwrap/freeze) which I can purchase for ~$14kg (Sirloin, Rump, Scotch), rather than $20+ due to labor/material costs if they slice/package on trays, etc.I purchase from a place called Spud Shed, which is an independent family owned operation in WA. Think Farmer Jacks without franchisees.
There's possibly a small family business somewhere local to you, that looks a little rough on outside due to cashflow, maybe looks like an ordinary Fruit & Veg store, but inside has to comply to food safety standards, has a wide variety, predominately uses Facebook to advertise.
Can you share a recipe or two for meat on the bone curries? I've not heard of these but that does make a lot of sense. I'd love to try it.
I recently got an instapot, and use the pressure cooker feature to make soup from the bones. I've found that if you do it that way, the bones become soft enough that you can eat them like bread sticks, and then blend the rest to use in the garden as fertilizer
"…the bones become soft enough that you can eat them like bread sticks…"
You're scaring me bro
I may be wrong, but I have always been led to believe that any cooked chicken bones are unsafe to eat. By human or any animal. Supposedly the cooking makes them more brittle and creates sharp edges when chewed. Definitely something I do not ever want to risk eating:)
That's true, the bones become brittle like glass and fragment into shards that can slice up your intestines. But if you make soup out of the cooked bones, it leaches the gelatine out, which weakens the bones considerably, and they break much easier. And if you use a pressure cooker, it gets so weak that it no longer forms shards but instead crumbles like rusk sticks.
In some places (Africa) it's common to eat the bones. It's a valuable source of calcium
That's from roasting, it dries them out and yes are a hazard. But I've slow cooked cooked chicken with bones in for hours long enough for them to be edible too.
the bones become soft enough that you can eat
I think only works on young chickens.
How much for wet market 'live chicken'? 🤔
Here we go again.
Fresh is best lol
I thought the RSPCA stood for the Royal Society for the Prevention of Cruelty to Animals. Shouldn't they be protecting these animals? Isn't it cruel to impregnate an animal and kill their babies after 6 weeks of crawling around in their own filth because they've been artificially selected to grow beyond what their bodies can support?
Just had one tonight, very tasty.
Sure, chicken is tasty. There are many things that are tasty that don't involve taking someone's life. Your 15 minutes of taste pleasure is worth more than their suffering?
yes
@CrispyChrispy: Damn, that's a lot of taste pleasure! Or maybe you haven't seen Dominion. Well, enjoy your dead baby tortured birds.
Bet if an audit was done in your home, there'd be plenty of things that have benefited from "Cruelty to Animals".
Perhaps. But I do not want to be part of any system that involves unnecessary animal abuse. So I don't pay for or consume any animal products. No meat, no dairy, no eggs, no wool, no honey. It's about reducing harm as much as is practical - not eliminating it. I feel like that's the least I can do.
FYI - For those who like to cook certain cuts without adding lots of additional sauces/flavors, want to taste the meat.
Woolies has Free Range on special for only $1 more pkg ($5), much better flavor imo, at well under $20pkg+ pre-butchered/packaged, extra handling costs.Non-FR tastes like its been pumped full of brine water to me (always difficult to find non-USA content), done to add weight/profit$ on the scales, similar done with all other cheap meats, incl fish & Halal products.
I'm glad the rspca are confirming it's dead. I wouldn't want to bring home a de-feathered live chook.