Skinless Chicken Breast
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Chicken

Skinless Chicken Breast

Superbly simple supper and capable of producing a show stopping dinner party centrepiece. These skinless chicken breasts are great for a light and low fat meal. Perfectly tender and yet packed full of flavour our free range chicken breasts are fine grained. Most supermarket chicken is wet, bland and flavourless and ours are completely different to that. The dark redder colour to the meat is proof that our chickens are not pushed to grow fast and given a proper diverse natural diet. The proof is in the eating.

What you get: 4 breasts (180g each) · serves 4

How to cook: To cook your skinless chicken breast remove the breast from the packaging and dry with a paper towel before seasoning well with salt and cracked black pepper. Preheat your pan with a little oil over a medium heat. Add your chicken breast to the pan and cook for 3 minutes on one side before flipping and cooking for 3 minutes on the other. Add some butter, garlic and thyme to the pan and baste your chicken breast for 2 minutes. Remove the pan from the heat and leave on the side for 10 minutes to rest.

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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.