Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Chicken breast supreme is a boneless chicken breast with the top wing bone and skin left on, prized for its neat shape and built-in handle. This is Certified Halal chicken, produced in the UK, suited to roasting, pan-searing or grilling whole, and available skin-on or skin-off.
Storing your chicken breast supreme
Keep it refrigerated between -2C and +4C and cook within its use-by date. Freeze it on the day it arrives for a freezer life of up to 1 month, then thaw fully in the fridge before cooking.
Chicken breast supreme questions
Should it come up to room temperature first?
Let it sit out briefly so it isn't fridge-cold in the centre, then cook it promptly rather than leaving raw chicken out for long. The attached wing bone helps it hold its shape as it cooks and can be trimmed away afterwards if you prefer.
Supreme vs plain chicken breast: what's different?
A plain fillet is fully boneless with no skin, while this supreme keeps the top wing bone and skin on for a firmer bite and a built-in handle. Every piece is sold whole rather than diced or sliced, across the full 500g to 10kg pack range, in skin-on or skin-off options.
Pack sizes run from 500g up to 10kg, so you can pick a small pack for one or two people or a larger catering pack for a bigger gathering.
Each pack holds whole supreme pieces, skin-on or skin-off, so the number of servings depends on how many pieces you take from the pack.
Store this chicken breast supreme refrigerated between -2C and +4C, and cook it within its use-by date for the best result.
If freezing, do so on the day it arrives; it will keep in the freezer for up to 1 month.
Thaw it fully in the fridge before cooking, and avoid refreezing poultry once it has thawed.
The classic use for a chicken supreme is a simple roast, seasoned and served whole with the wing bone as a handle for carving at the table.
It also stands in well for tandoori-style chicken, marinated in yoghurt and spices before grilling or roasting, or for a Middle Eastern-style baked chicken with lemon, garlic and warm spices.
For a lighter meal, pan-fry the skin-off supreme and slice it over a salad or rice dish.
Pan-roasted supreme: Sear skin-on breasts skin-side down until the skin crisps, then finish in a hot oven and rest briefly before slicing off the bone.
Herb-stuffed and roasted: Loosen the skin, spread a herb butter underneath, then roast whole supremes until the skin turns golden and the wing bone releases easily.
Grilled skin-off supreme: Use the skin-off option for a lighter, chargrilled fillet, brushed with oil and a simple spice rub before it hits a hot grill.
Should chicken breast supreme come up to room temperature before cooking?
Take it out of the fridge for a short while before cooking so it isn't fridge-cold in the centre; you don't need to bring it fully up to room temperature.
How long can it safely sit out before cooking?
Keep the time short, since poultry shouldn't sit out for long stretches, so bring it out just long enough to take the chill off, then cook it straight away.
What happens if you cook it straight from the fridge?
It will still cook safely, but a cold centre can mean the outside finishes before the middle catches up, especially with the skin and wing bone in place.
How do you know it's ready for the pan?
It should feel just cool rather than cold, with no ice crystals or condensation left on the surface before it goes into the pan or oven.