Chicken Supremes
Chicken Supreme: A Versatile & Flavourful Cut
A chicken supreme is a premium cut, featuring the breast with the skin and first wing bone attached. This added bone helps retain moisture during cooking, enhancing both succulence and flavour - making it a favourite for home cooks and chefs alike.
Perfect for a quick and easy midweek meal, try stuffing a chicken supreme with a herby butter, wrapping it in smoked bacon, and roasting until golden. Whether pan-fried, grilled, or oven-roasted, this high-welfare, free-range cut delivers exceptional taste and texture.
Inspiration from Chef Valentine Warner
"Sautéed until crisp and sliced and then settled upon a delicious butter thickened jus with braised chanterelles and gem lettuce is delicately delicious if but a little conventional.
Having removed the skin and push a knife into the wide end of the chicken supreme and cut out a significant cavity that can be stuffed with a wild garlic and lemon butter. Breaded fried and a delicious 'Kiev' can be made at surprising speed.
Butter-tomato sauce; supreme skinned and marinated in grated raw onion, yoghurt and spices and tandoori is a crimson treat (yes I always include the colouring!).
A skinned beaten out chicken breast, breaded fried and crispy in its jacket of golden crumbs is so very pleasing when laid on a delicate tomato and basil sauce; real summer food. If inclined instead to dress the crispy crumbed chicken with garlic, anchovy and parsley butter, then crown with a fried egg and this would be the schnitzel treatment.
Alternatively rub with soya sauce and lightly steam the breast. Slice while hot and eat with a sauce of fresh ginger and spring onions in peanut oil and a hot chilli sauce. With steamed Chinese cabbage this is a wonderfully cleansing lunch.
A rich cream sauce with wild mushrooms, vermouth and perhaps and few finely diced smoked back lardons is an endless classic.
Sliced cold and a wonderful summer dish will see the cold chicken rested on salted cucumbers and pieces of peeled and deseeded tomato with capers and a cream-based vinaigrette containing fresh herbs such as lovage and chives."
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Product Information
Shipping & Returns
Shipping & Returns
Chicken Supremes
Chicken Supremes
Chicken Supreme: A Versatile & Flavourful Cut
A chicken supreme is a premium cut, featuring the breast with the skin and first wing bone attached. This added bone helps retain moisture during cooking, enhancing both succulence and flavour - making it a favourite for home cooks and chefs alike.
Perfect for a quick and easy midweek meal, try stuffing a chicken supreme with a herby butter, wrapping it in smoked bacon, and roasting until golden. Whether pan-fried, grilled, or oven-roasted, this high-welfare, free-range cut delivers exceptional taste and texture.
Inspiration from Chef Valentine Warner
"Sautéed until crisp and sliced and then settled upon a delicious butter thickened jus with braised chanterelles and gem lettuce is delicately delicious if but a little conventional.
Having removed the skin and push a knife into the wide end of the chicken supreme and cut out a significant cavity that can be stuffed with a wild garlic and lemon butter. Breaded fried and a delicious 'Kiev' can be made at surprising speed.
Butter-tomato sauce; supreme skinned and marinated in grated raw onion, yoghurt and spices and tandoori is a crimson treat (yes I always include the colouring!).
A skinned beaten out chicken breast, breaded fried and crispy in its jacket of golden crumbs is so very pleasing when laid on a delicate tomato and basil sauce; real summer food. If inclined instead to dress the crispy crumbed chicken with garlic, anchovy and parsley butter, then crown with a fried egg and this would be the schnitzel treatment.
Alternatively rub with soya sauce and lightly steam the breast. Slice while hot and eat with a sauce of fresh ginger and spring onions in peanut oil and a hot chilli sauce. With steamed Chinese cabbage this is a wonderfully cleansing lunch.
A rich cream sauce with wild mushrooms, vermouth and perhaps and few finely diced smoked back lardons is an endless classic.
Sliced cold and a wonderful summer dish will see the cold chicken rested on salted cucumbers and pieces of peeled and deseeded tomato with capers and a cream-based vinaigrette containing fresh herbs such as lovage and chives."
Original: $21.44
-70%$21.44
$6.43Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Chicken Supreme: A Versatile & Flavourful Cut
A chicken supreme is a premium cut, featuring the breast with the skin and first wing bone attached. This added bone helps retain moisture during cooking, enhancing both succulence and flavour - making it a favourite for home cooks and chefs alike.
Perfect for a quick and easy midweek meal, try stuffing a chicken supreme with a herby butter, wrapping it in smoked bacon, and roasting until golden. Whether pan-fried, grilled, or oven-roasted, this high-welfare, free-range cut delivers exceptional taste and texture.
Inspiration from Chef Valentine Warner
"Sautéed until crisp and sliced and then settled upon a delicious butter thickened jus with braised chanterelles and gem lettuce is delicately delicious if but a little conventional.
Having removed the skin and push a knife into the wide end of the chicken supreme and cut out a significant cavity that can be stuffed with a wild garlic and lemon butter. Breaded fried and a delicious 'Kiev' can be made at surprising speed.
Butter-tomato sauce; supreme skinned and marinated in grated raw onion, yoghurt and spices and tandoori is a crimson treat (yes I always include the colouring!).
A skinned beaten out chicken breast, breaded fried and crispy in its jacket of golden crumbs is so very pleasing when laid on a delicate tomato and basil sauce; real summer food. If inclined instead to dress the crispy crumbed chicken with garlic, anchovy and parsley butter, then crown with a fried egg and this would be the schnitzel treatment.
Alternatively rub with soya sauce and lightly steam the breast. Slice while hot and eat with a sauce of fresh ginger and spring onions in peanut oil and a hot chilli sauce. With steamed Chinese cabbage this is a wonderfully cleansing lunch.
A rich cream sauce with wild mushrooms, vermouth and perhaps and few finely diced smoked back lardons is an endless classic.
Sliced cold and a wonderful summer dish will see the cold chicken rested on salted cucumbers and pieces of peeled and deseeded tomato with capers and a cream-based vinaigrette containing fresh herbs such as lovage and chives."
