• Chicken Breasts
  • Chicken Breasts
  • Chicken Breasts
  • Chicken Breasts

Chicken Breasts 2 x 325g

In stock


  • 2 x 325g breasts in each pack (approx.)
  • Typically serves 4
  • Free range and slow-grown to full maturity (81 days)

Select pack quantity

We currently have 4 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Left skin-on for those recipes requiring crisp skin, free range chicken breasts need little introduction. Lean and tender, the possibilities are limitless, from a simple marinade in rosemary, garlic and lemon to a quick stir-fry or a show-stopping homemade

Chef Val Warner says "crispy chicken skin is a favourite and when left on the breast should be celebrated.

Achieve the crispness by gently frying skin side down in plenty of butter until becoming a deep golden orange. Only then turn it over and finish the rest of the cooking in a hot oven. Slightly undercook it and allowing it to finish as it rests will give juicy results.

Cooking breasts brick-style having beaten them out flatter and then weighting down with a cooking iron will give a quicker cook with a super crispy skin and is delicious with fresh garlic, fresh parsley and lemon butter and pommes purée.

Sliced and with crisped skin, I love a cream sauce made with chicken stock, dessert wine, the plate served decorated with peeled grapes and toasted almonds.

Try also a very gently grilled breast made with a delicious white sauce containing wine, steamed and picked fresh mussels and wine and garnished with fresh chives; absolutely wonderful.

Crisped skin is not however a necessity. Try a quick soy chicken, with the breasts rather than the whole bird and, once cooled and sliced thickly, eat with chopped fresh spring onion, garlic and ginger in groundnut oil as a condiment alongside crispy chilli sauce."


Free range, slow-grown chicken.

Customer reviews

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