Poultry
Chicken Supreme
A breast with the skin left on and the wing bone still attached — the cut restaurants use when the chicken is the centre of the plate. The skin bastes the meat as it cooks and crisps to a proper finish, and the bone adds flavour and holds the shape. Sear skin-down, then finish in the oven and rest it before carving.
- Delivered across Essex from our Braintree base. Free delivery on orders over £40 within 20 miles — check your area.
- Cut to order and packed fresh on the morning of your delivery — never pre-packed to sit on a shelf.
- Prepared in our EC-approved premises. See allergen information.
More from Poultry
Whole Chicken (1.5kg)
A whole bird at around 1.5kg, which is the size that feeds four with a bit left for sandwiches. Roast it breast-down for the first half hour if you want the white meat to stay moist, then turn it to colour the skin. The carcass is worth keeping — an hour in a pan of water with an onion gives you stock for the week.
Chicken Fillets
Skinless, boneless breast fillets, trimmed of sinew and ready to cook. Lean and mild, they take marinades and rubs well, and cook quickly — pan-fried, griddled, or baked whole. Butterfly or bat them out for schnitzels and quick suppers, or dice for curries and stir-fries. Sold by the kilo and cut fresh, so tell us if you want them left whole or prepared a particular way.
Chicken Thighs
Bone-in thighs with the skin on — darker, richer meat that stays succulent long after breast would have dried out. That makes them the forgiving option for a curry, a traybake or anything left in the oven while you get on with something else. Score the skin and start them skin-down in a dry pan to render the fat before roasting.
Chicken Wings
Whole wings, ready to separate into drumettes and flats or cook as they come. High in skin and collagen, which is exactly why they crisp so well — dry them thoroughly, dust lightly with cornflour and give them a hot oven or an air fryer before any sauce goes near them. Sauce first and you steam them instead.