There are so many ways to prepare chicken.

We’ve listed 3 of our favourites below for you to try.

Stir Fry
Who doesn’t love stir fry? The ideal cuts of chicken for a stir fry are free-range chicken breast or thigh fillets. Using a sharp knife, cut the breast or thigh into thin slices. Heat it over high heat when using a wok, add some vegetable oil, and heat until just smoking. Add a portion of chicken and stir fry for about 1-2 minutes or until golden brown. When adding chicken, do this in small batches. This helps keep the temperature consistent and the chicken meat can stew in its own juices giving it a nice natural flavour.

Pan-Frying
When it comes to pan-frying chicken the most ideal cuts of meat are tenderloins, chicken thigh fillets and chicken breast. As these pieces are small, they’ll cook right through without overcooking or burning. To pan-fry your chicken breast, add 1 tablespoon of olive and allow to heat through on medium heat. Place your chicken piece in the pan and cook for about 5-8 minutes or until it’s nice and golden.

Baking/Roasting
For baking, drumsticks, wings and chicken thigh cutlets work really well as whole chickens. These cuts take longer to cook all the way through due to the bone in the centre. When baking drumsticks it cooks at an even heat all over whilst cooking the skin. If you want to make the skin of the drumstick crispy, brush it with some melted butter.

If you want to try something new, head on over to our recipe section.