Chicken

Diced Chicken

Our diced free range chicken is the perfect ingredient for a wonderful chicken pie or delicious casseroles. Our free range chickens live a long life on pasture grazing away on clover swards and building deep layers of complex flavour. Their well exercised lives mean they build well formed muscles that give our diced chicken pieces their great texture. These pieces are perfect cooked long Our artisan butchers take our free range chicken drumsticks and and dice them down, by hand, ready for you to cook just like that.

What you get: 4 packs of 320g · serves 7–8

How to cook: For a simple chicken pie recipe, add your diced chicken to a preheated deep bottomed pan to brown off. Remove your chicken from the heat and add some finely sliced leaks to a really hot pan and cook quickly stirring frequently and remove to the side. Lower the heat and gently cook out bacon lardons before adding some butter and diced onions to sweat down. Sprinkle in a little flour, cook out before adding some dijon mustard, parsley and tarragon. Pour slowly in chicken stock to make a thick sauce, add back in your chicken and leaks then topping with puff pastry. Place in a 180°C oven for 25 minutes until the pastry is well cooked and flaky.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Portions take about 12 hours; a whole bird can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost poultry at room temperature.

Cooking

Always cook poultry thoroughly. It's ready when it is steaming hot all the way through, the juices run clear and there is no pink meat, including near the bone.

Don't wash raw chicken: it splashes bacteria around the kitchen. Rest a whole bird for 15 minutes before carving.