Elevate your dinner table with our Premium Chicken Supreme, the quintessential choice for a restaurant style meal at home. A "Supreme" is a prime chicken breast fillet with the skin left on and the first wing bone (the drumette) still attached. This specific French-style cut is prized by chefs for two reasons: the bone acts as a conductor of heat, keeping the meat incredibly moist from the inside, while the skin provides a protective layer that crisps up to a golden, salty perfection. It offers the elegance of a breast fillet with the enhanced flavour and succulence typically found in bone-in cuts. The Chef’s Favourite Cut Superior Succulence: The attached wing bone helps retain natural juices during cooking, preventing the breast from drying out. Crispy Skin Finish: The high-quality skin renders beautifully, providing a delicious textural contrast to the tender white meat. 100% British Poultry: Sourced from trusted farms with high welfare standards, ensuring a plump, meaty, and flavourful bird Elegant Presentation: The "French-trimmed" bone adds a touch of class to your plate, making it the perfect centerpiece for dinner parties. Product Info & Storage At Stack Butcher, our Supremes are hand-trimmed daily to ensure a clean, professional finish that is ready for the pan. Ingredients: 100% Fresh Chicken Breast (Skin-on, Bone-in Wing Tip). Butcher’s Prep: Carefully trimmed and prepared to a uniform size for even cooking. Storage Advice: Keep refrigerated below 5°C. For the crispiest skin, remove from packaging and pat dry with a paper towel 20 minutes before cooking. Freezing: Suitable for home freezing on the day of purchase for up to 12 months. Cooking Inspiration The Classic Pan-to-Oven: Season with sea salt and black pepper. Start skin-side down in a medium-hot pan with a little oil. Once the skin is golden and crisp (about 5–6 minutes), flip the breast and transfer the whole pan to a preheated oven at 200°C for 10–12 minutes. Wild Mushroom & Cream: Serve your roasted supreme with a decadent sauce of sautéed woodland mushrooms, shallots, garlic, and a heavy splash of double cream. Lemon & Thyme Baste: During the final minutes of pan-frying, add a knob of butter, a bruised garlic clove, and fresh thyme. Spoon the foaming butter over the bone and skin for an aromatic finish. Truffle Mash Pairing: Serve atop a bed of silky truffle-infused mashed potatoes and steamed seasonal greens for a true fine-dining experience. Butcher’s Top Tip "The secret to a perfect Chicken Supreme is all in the skin. Don't be tempted to move it around too much in the pan. Let it sit skin-side down until it naturally releases from the surface—that’s when you know you’ve achieved that perfect, glass-like crunch. Always let the meat rest for 5 minutes before serving to allow the juices to redistribute through the breast."
