Free-Range Chicken Breasts: Skin-On for Maximum Flavour
Free-range chicken breasts need little introduction, so let’s cut straight to the juicy facts. These premium breasts are left skin-on, perfect for recipes that celebrate one of the great culinary pleasures: crispy, golden chicken skin.

Lean, tender breast meat offers remarkable versatility, making it a staple in kitchens across the country. Whether it’s a quick midweek stir-fry, a comforting family favourite or a show-stopping dish for special occasions, these free-range chicken breasts deliver on flavour, texture and quality every time.

For dishes that call for smaller pieces, we also offer diced chicken breast, ideal for stir-fries, curries and quick midweek cooking.

Inspiration from Chef Val Warner
"Crispy chicken skin is a favourite and when left on the breast should be celebrated.

Achieve the crispness by gently frying skin side down in plenty of butter until becoming a deep golden orange. Only then turn it over and finish the rest of the cooking in a hot oven. Slightly undercooking it and allowing it to finish as it rests, will give juicy results every time.

Cooking breasts brick-style, having beaten them out flat and then weighing down with a cooking iron, will give a quicker cook with a super crispy skin. This is delicious with fresh garlic, fresh parsley and lemon butter and pommes purée.

Sliced and with crisped skin, I love a cream sauce made with homemade chicken stock, dessert wine, the plate served decorated with peeled grapes and toasted almonds.

Try also a very gently grilled breast made with a delicious white sauce containing wine, steamed and picked fresh mussels, and garnished with fresh chives; absolutely wonderful.

Crisped skin is not a necessity however. Try a quick soy chicken, with the breasts rather than the whole bird and, once cooled and sliced thickly, eat with chopped fresh spring onion, garlic and ginger in groundnut oil as a condiment alongside crispy chilli sauce."