Free Range Chicken

Chicken Breast Skin On

Chicken breast with the skin on is packed with flavour from the skin and when pan fried makes one of the simplest meals.

These free range chickens have smaller breasts as they have plentiful exercise and a natural life, and this results in a far superior texture and taste to commercially reared chickens. The difference is stark.

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Cooking & storage

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

For the perfect pan roasted chicken breast, start by heating a skillet over a medium high heat and preheating your oven to 180°C.

Dry your chicken breast well with a paper towel and season well on the skin side with salt and pepper.

Add a little oil to the pan and place the breast skin side down in the pan. Press the chicken breast down into the pan to ensure good contact.

Leave to cook like this for 4 or 5 minutes till the skin is a perfect golden brown.

Season the other side of the breast and flip so it is skin side up and immediately put in the oven to roast for at least 8 minutes.

Check the internal temperature with a probe it must be at least 72°C when you remove from the oven.

Remove the breast from the pan and allow to rest for at least 10 minutes before serving.