0208 166 2688

Chicken Fillets, Premium 200g

£5.74/Kg 5-8
5Kg / £28.74
Some chicken fillets are more equal than others


Let's get straight to the point.

Two most important things about a chicken fillet are taste and succulence.

Without those – no matter how hard you try to jazz 'em up – they're just plain old fillets.

These fillets don't need any “jazzing up” at all.

Because they're great just as they are.

They've got flavour. They're succulent. And they don't need smothering in sauce.

In short, real chicken, that tastes like chicken should taste.

And ,it goes without saying, there's 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

  • 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.

    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.