Free Range Chicken Supreme, Each

Free Range Chicken Supreme is a free-range chicken supreme – the skin-on, bone-in breast with the wing drum attached, the finest single-portion chicken cut available. The chicken supreme is the cut of choice in professional kitchens for a refined individual chicken main course. As a result, the combination of skin for crispness, bone for flavour and breast meat for texture makes it superior to a skinless fillet in every way. Furthermore, free-range rearing means genuine flavour that a standard breast cannot provide. In particular, the wing drum provides a natural handle for elegant plating at the table.

About Free Range Chicken Supreme

We source our poultry from carefully selected farms and producers in Britain and France. In particular, we choose every bird for its breed, welfare standard and flavour. As a result, the poultry we deliver ranges from outstanding free-range British chicken. We also stock the most celebrated table birds in the world. Furthermore, breed, diet and time to maturity define poultry quality above all else. However, most supermarket chickens reach slaughter in just 35 days on a high-protein diet. In particular, our free-range birds take considerably longer to reach maturity – and the difference in flavour is immediately apparent. Additionally, French Label Rouge certification and AOP status guarantee standards of breed, feed and rearing that no supermarket bird approaches. That commitment to genuine quality is what drives every sourcing decision we make. That is why Free Range Chicken Supreme from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Free Range Chicken Supreme From Us

Cooking well-sourced poultry requires less intervention than most cooks apply. In contrast to intensively reared chicken, these birds have genuine flavour that simple cooking reveals rather than disguises. As a result, a good free-range chicken roasted with nothing but butter, salt and a lemon inside is one of the finest things a kitchen can produce. Furthermore, resting a roasted bird is as important as the cooking itself. However, different cuts demand different approaches. In particular, thighs and legs benefit from longer cooking and suit braising, slow-roasting and grilling over charcoal. Moreover, the breast cooks more quickly and dries out if overcooked. Additionally, the finest French birds like Poulet de Bresse deserve restraint. Their extraordinary flavour needs no enhancement beyond butter and seasoning. That restraint is the mark of a cook who understands the ingredient.

How to Cook Free Range Chicken Supreme

To get the very best from Free Range Chicken Supreme:

• Score the skin lightly and season generously with sea salt at least 30 minutes before cooking for the crispest skin.
• Sear skin-side down in an oven-safe pan for 4 to 5 minutes until deeply golden, then finish in a 180°C oven for 12 to 15 minutes.
• Furthermore, free range chicken supreme suits a classic pan sauce of white wine, chicken stock and tarragon made in the same pan.
• Rest for 5 minutes before serving skin-side up to keep the skin crisp throughout.

Perfect Pairings

Free Range Chicken Supreme pairs beautifully with:

• Tarragon cream sauce – chicken and tarragon is one of the great French pairings
• Wild mushrooms, cream and a little brandy for a classic sauce
• Dauphinoise potatoes or fine green beans alongside
• A chilled white Burgundy, Pouilly-Fume or a light Chardonnay alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the packaging on arrival and pat dry. Store uncovered in the fridge for a drier skin before roasting. However, always ensure the bird reaches a safe internal temperature of 75°C. Delivered fresh and ready to cook.

However you cook it, Free Range Chicken Supreme brings a quality and flavour that careful sourcing and genuine welfare standards deliver. Moreover, the finest poultry always rewards the simplest cooking and lets the bird speak for itself.