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Chicken Fillets 200g

£5.50/Kg 5-8
5Kg / £27.50
Great for freezing

Beautifully proportioned, succulent, lean chicken breast fillets... a healthy alternative to red meat.

And because there are so many ways to cook them you'll never get bored.

What's more every fillet also includes the tender mini fillet on the underside of the breast.

No added water, salt or fillers. Just generous portions of tender white 100% Grade A skinless chicken breast. .

  • What's Delivered?

    25 fillets delivered in an air sealed plastic tray.

    It's easy to pop this pack into the fridge if you don't have time to portion and freeze them right away.

    Some boxes might contain small mini fillets at the bottom of the box. They're there to make the box up to exactly 5Kg.

  • What do you need to do?

    Portion the fillets into bags and bags and freeze.

  • How long will prep take?

    10 minutes

  • Safety Notes

    Never wash raw chicken and always wash your hands after you've handled it. Fresh chicken should never spend more than 20 minutes above 4°C.

    Always store it at the bottom of the fridge and never let it come into contact with food that you're not going to cook before eating... like ham.

  • Refrigeration

    1-2 days

    With fridge set at 1-4 °C

    4 days if delivered in a sealed gas flush or vacuum pack

    Raw chicken is especially sensitive to bacterial infection, but any bacteria is killed during the cooking process.

    Never wash raw chicken as any splashes simply spread the bacteria. Always wash your hands before and after handling it and thoroughly clean the chopping board as soon as you've used it. As well as any other surfaces it's been in contact with.

    Safety
    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    6-9 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.