Herb Fed Oak Smoked Chicken Breast | ±300g

Oak Smoked Chicken Breast - Ready to Eat

±300g, cooked and smoked. Serves 1 to 2. Defrost 8 hours. No cooking required.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 8 hours. Use within 48 hours of defrosting. Do not refreeze.

2. This one is already cooked
It has been fully cooked and oak smoked, so it needs no cooking at all. Eat it cold, straight from the pack. Everything below is about serving rather than cooking.

3. Take it out of the fridge first
20 minutes at room temperature before serving. Straight from cold, the smoke and the flavour are muted.

4. Slice thin, across the grain
A sharp knife at 3 to 5mm. Thin slices carry the smoke better than thick ones.

5. Serve it cold
In a salad with bitter leaves, on a board with pickles and bread, in a sandwich with mayonnaise and tarragon, or shredded through a risotto or a soup at the very end.

If you want it warm. Warm it gently and briefly, no more than a couple of minutes in a low oven or folded into a hot dish off the heat. It is already cooked, so any real heat simply dries it out.

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.