GRILLING CUTS

a very popular way of cooking chicken as it is healthy requiring little or no additional fat or oil.

Chicken Breast is the most common part of the chicken to grill. The boneless nature means they are easy to prepare and grill.

They represent great value and grilling is a simple and fairly quick way of cooking them. The generous size of our breasts and the lack of water and chemical injection means much less shrinkage during cooking. One breast will often serve 2 people and our breasts do cook a little quicker.

Chicken Legs can also be grilled the brown meat of any poultry has a sightly stronger flavour than the breast meat. As the meat is slightly tougher Legs need a lower grill temperature and longer cooking.

Duck Breast can be grilled to great effect but some care must be taken in controlling the fat that is produced during grilling.

Turkey Breast or Crowns can be grilled as well as roasted. Being a large cut they will need careful preparation and well controlled grilling.

Always remove cuts from the fridge at least 30 mins before starting the cooking process.  Season on removal from the fridge with a light sprinkle of salt and ground black pepper to taste.

Always leave cuts to rest when cooked depending on the cut anything from 5 mins for Breast and Legs  upto 15mins for Turkey Crown.