Description
| Size | Approx. breasts | Price |
| 400g | 2 breasts | £5.25 |
| 1.3kg | 6–7 breasts | £14.50 |
| 2.5kg | 12 breasts | £25.00 |
| 5kg | 24 breasts | £48.00 |
THE CHICKEN
Our chicken breasts come from barn-reared birds on high welfare farms in Yorkshire. Barn-reared means the chickens are kept indoors in spacious, well-managed environments with room to move freely — a higher welfare standard than standard intensively reared poultry. The Yorkshire farms we source from are selected for consistent quality and welfare standards, and the difference shows up in the meat — better texture, better flavour, and that minimal shrinkage that tells you water hasn’t been added to bulk out the weight.
COOKING YOUR CHICKEN BREASTS
Chicken breast is a lean cut that rewards a little attention. The most common mistake is cooking it too hot for too long — the breast dries out quickly without fat to protect it, so the method matters.
Take the breasts out of the fridge 20 minutes before cooking. If they vary significantly in thickness, flatten the thicker end lightly with a rolling pin or the palm of your hand — an even thickness means an even cook.
In a pan:
Season well with salt and pepper. Heat a heavy pan with a little oil over medium-high heat. Lay the breasts in and cook for 4–5 minutes without moving them — you want a proper golden crust on the underside before you turn. Cook for a further 3–4 minutes on the other side. In the last minute add a knob of butter, a crushed garlic clove and a sprig of thyme and baste. Check the internal temperature — 75°C at the thickest part. Rest for 5 minutes before slicing.
In the oven:
Preheat to 200°C / 180°C fan. Season well, rub with a little olive oil. Place in a roasting dish and cook for 20–25 minutes depending on size. Cover loosely with foil if the outside is colouring before the inside is cooked through. Internal temperature of 75°C at the thickest part before serving. Rest for 5 minutes — the juices redistribute and the breast stays far juicier when sliced.
On the barbecue:
Cook over direct medium heat for 5–6 minutes each side. The breast is lean enough to cook directly over the heat without drying out if you watch the time. A marinade helps enormously on the barbecue — the fat and sugar in a good marinade protect the meat from the direct heat and add flavour at the same time. Internal temperature 75°C before serving.
In the air fryer:
200°C for 16–18 minutes, turning halfway through. One of the better methods for chicken breast — the circulating heat cooks it evenly and the outside gets good colour without drying the inside. Internal temperature 75°C before serving.
A note on marinades:
The mild flavour of a chicken breast makes it the ideal candidate for a marinade — even 30 minutes makes a difference, overnight transforms it. A few that work particularly well:
Lemon zest, olive oil, garlic and oregano — simple, Mediterranean, works on the barbecue or in the oven
Soy, ginger, garlic and honey — sweet, sticky and brilliant on the barbecue or in a hot pan
Smoked paprika, cumin, coriander and yoghurt — a simple tikka-style marinade that keeps the breast moist during cooking
Wholegrain mustard, honey and thyme — a classic combination, good in the oven with roasted vegetables alongside
WHAT TO DO WITH THEM
Chicken breast is genuinely the most versatile protein in the kitchen. A few ideas worth having in rotation:
Sliced and stir-fried with garlic, ginger, soy and sesame oil over high heat — fifteen minutes from start to finish. Stuffed with cream cheese and wrapped in our dry-cured streaky bacon before roasting — a crowd-pleaser that looks more effort than it is. Poached gently in stock with a bay leaf and a few peppercorns, then shredded and used cold in sandwiches, salads or a proper coronation chicken. Diced and simmered in a simple tomato sauce with olives and capers for a quick Mediterranean-style weeknight supper.
The 5kg pack is particularly well suited to batch cooking — cook a large quantity at the start of the week and use throughout in different ways, or freeze in portions of two and defrost as needed.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within the use-by date on the pack, or freeze on arrival.
