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Chicken Breast (Skin-on)
Chicken Breast (Skin-on) thumbnailChicken Breast (Skin-on) thumbnailChicken Breast (Skin-on) thumbnail

Chicken Breast (Skin-on)

Price: £5.50
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Grown for a minimum of 81 days, the traditional breed birds reared at Castlemead are free to roam grassy pastures and scratch about in the hedgerows expressing their natural behaviours and are fed an additive-free corn-rich diet. The result is a succulent free-range, slow-grown whole chicken with a wonderful depth of flavour.

Serves:2

Produced in:Somerset

Description

Castlemead Farm says:

Our farm rears traditional free range chicken for the table, the birds are kept in small coloured sheds in the meadows and allowed to range free on herb rich pastures free from any pesticides. Small sheds means that our birds live their lives naturally and really do roam all over the fields, unlike mass production systems. We do not fence our chickens into the field as they go back into their sheds to roost at night and are protected from foxes when they need to be. During the day they get to scratch about in the bottom of hedgerows out of the sun or rain. The chickens are fed a maize rich additive free cereal from a local feed mill which is perfect for slower growing birds it also cuts down on food miles!

Storage Information

All poultry should be stored in the fridge until you are ready to cook

Shelf Life

Minimum 3 days

Cooking Instructions

These are different to Supermarket Chicken Breasts! They have a much more dense texture (due to bird developing more muscle as it ranges extensively across pastures) and a darker colour and superior gamey taste. Tips for cooking the perfect chicken: - Bring chicken up to room temperature before cooking (keep out of the fridge for 30 minutes before) - Always rest chicken for 5 minutes after cooking - As it’s such a lean cut, you can’t afford to overcook it - keep an eye on it like you would a steak - Bash the chicken to flatten slightly - this will tenderise the meat and ensure that it cooks evenly throughout without going dry Pan fry whole - Bash the breast with a rolling pin or your palm so that it is the same thickness throughout. Season on both sides - Heat 1 tsp oil on a medium heat in a deep frying pan. Brown the chicken breast for a minute on each side, cover with a lid and cook on a low heat for 12 minutes until the juices run clear. Oven bake - Bash the breast so that it is the same thickness throughout. Season on both sides and place in an oiled/ buttered baking tray. Rub a piece of baking paper with oil or butter then place fat side down onto the chicken, tucking the sides around to create a pocket - Cook at 200C for around 18 minutes until the juices run clear - Leave to stand for 5 minutes Stir fry - Bash the chicken so that it is the same thickness throughout - Slice into 1 cm/ inch thick strips against the grain (look for the long lines going down the breast and cut the opposite way) - Fry on a medium/ high heat for around 5 minutes, stirring constantly to ensure even cooking all over.

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