Recipes
Chicken breast
Chicken breasts may be sold whole, with the bones still attached, part-boned, so that there is just a little piece of bone at one end, or in fillets that may come with the skin on or off.
Grilling and poaching or steaming are the best methods for keeping skinless breasts succulent. Serve poached or steamed breasts with a hot or cold sauce, or slice to use in salads. Breast is the favoured cut for tandoori chicken.
All raw poultry should be eaten within three days of purchase. If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; chicken packed in gas-flush containers should be kept unopened. Store on the bottom shelf of your fridge.
