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Whole Chicken Breast 5kg
£42.50
Raw chicken breast is a popular cut of poultry known for its lean, white meat, and high protein content. It is a versatile cooking ingredient, though it must be handled carefully to prevent foodborne illness.
Appearance and characteristics
- Color:Â Fresh, raw chicken breast is a light, fleshy pink color with some white, opaque areas of fat. If the meat appears grayish, green, or yellow, it is a sign of spoilage.
- Texture:Â The surface is typically glossy, moist, and slightly slippery to the touch. It should not be slimy, sticky, or tacky.
- Aroma:Â Raw chicken should have very little aroma or a mild, fresh smell. A sour, pungent, or sulfur-like smell is an indication that it has gone bad.
- Structure:Â The breast is the pectoral muscle of the chicken and is a uniform, solid piece of white meat. The tenderloin, a smaller strip of meat located under the breast, is sometimes sold separately.Â
Nutritional information
A 100-gram serving of raw, skinless chicken breast is an excellent source of lean protein.Â
- Protein:Â ~23g
- Fat:Â ~1.7g
- Calories:Â ~107 kcalÂ
Cooking and uses
Raw chicken breast is a staple ingredient in a wide range of cuisines. Its mild flavor makes it an excellent base for various seasonings, marinades, and sauces. However, its lean nature means it can become dry if overcooked.Â
- Baking or roasting:Â One of the simplest methods, often done in the oven with a drizzle of oil and seasoning.
- Pan-frying:Â Quick and easy for weeknight meals. The chicken is often pounded to an even thickness to ensure uniform cooking.
- Poaching:Â Gentle cooking in liquid helps keep the breast moist and is ideal for chicken salads.
- Stir-fries and curries:Â Slicing the breast into strips or cubes is perfect for quick-cooking dishes.
- Grilling or barbecuing:Â Marinated breast fillets can be grilled for a flavorful and smoky result.Â
Food safety
Proper handling and cooking are critical to prevent foodborne illness, as raw chicken can harbor bacteria like Salmonella and Campylobacter.Â
- Never wash raw chicken:Â This can spread bacteria through splashing water.
- Prevent cross-contamination:Â Use a separate cutting board and utensils for raw chicken. Wash hands, utensils, and surfaces thoroughly with hot, soapy water after handling.
- Store properly:Â Keep raw chicken at the bottom of the refrigerator in a sealed, leak-proof container to prevent juices from dripping onto other food.
- Cook thoroughly: Always cook chicken to an internal temperature of at least 75°C (165°F).Â
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