Format | Two chicken supremes, 196-224g each, skin on with the wing bone, vacuum-packed |
Origin | British Farm Chicken, raised slowly the proper way, no antibiotics or growth hormones |
Preparation | Sear skin-side down in a hot pan for 4 to 5 minutes, then roast at 200°C (180°C fan) for 15 to 20 minutes. Rest 5 minutes |
Result | Crispy golden skin and a juicy, tender breast |
Delivery | Tracked delivery within 1–2 working days, in an insulated box with ice packs |