The Ultimate Chicken Supreme

Skin-on, bone-in, and packed with incredible flavour.

Cut from the plumpest British birds, our chicken supremes feature the skin left on and the wing bone trimmed clean. That bone acts as a natural heat conductor to keep the meat extraordinarily tender and juicy, while the skin crisps up to golden perfection.

If you’re making homemade Chicken Kiev, this is the cut.

The Butcher’s Kitchen Tip

When stuffing your Kiev with rich garlic-and-herb butter, you want the melted filling to stay inside the breast, not leak into the roasting tray. Once you’ve sliced your pocket and packed it with butter, trim the cap off a small button mushroom and press it firmly into the opening like an edible cork. Breadcrumb the whole breast right over it—the mushroom seals the pocket completely, cooks through, and absorbs all that savory melted butter.

How to Cook It

• For a Classic Pan-Roast: Season generously with sea salt. Sear skin-side down in a smoking hot skillet with a knob of butter until crisp and deeply golden (about 5 minutes). Flip and transfer to a 190°C oven for 12–15 minutes until piping hot and cooked through. Rest for 5 minutes before carving.

• For the Kiev: Dip your stuffed, plugged supreme in seasoned flour, beaten egg, and fresh breadcrumbs (repeat egg and crumbs for an ultra-crisp double crust). Chill for 20 minutes to set, then shallow-fry in hot oil until golden before finishing in the oven at 180°C for 18–20 minutes.

Serving Suggestions

• Slice thick against the grain over creamy, buttery Maris Piper mash with a ladle of glossy white wine and tarragon reduction.

• Pair with steamed fine green beans tossed in lemon zest, or tender roasted asparagus spears to cut through the rich, garlicky juices

1 x 220g Approx Wt.