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Chicken Breasts

Bone less and skinless, juicy and so very versatile.

Chicken Legs

Brown meat of the chicken is full of flavour. It takes longer to cook than breast but can produce a really rich flavour.

Chicken Thighs

The brown meat is richer in flavour than breast and can be a cheaper alternative to breast. Try in an Italian style casserole with bacon, mushrooms, thyme and cannalleni beans.

Whole Chicken

Perfect for roasting, season well and cover with olive oil or butter and herbs, stuff with a lemon cut in half. Left overs can be used for so many other meals and the carcuss for stock.