We used to do this and it’s always been one of my favourites. The danger, as with all things chicken breast, is it cooking for a little too long and drying out.
Now, if I may say it myself, we’ve come up with a rather nifty way of doing this. We’re smoking the chicken at quite a low temperature to get the best flavour, and then poaching it in the bag, so it stays deliciously moist.
Because it’s sealed in a vacuum bag, it also has a long shelf life. The downside though, is that as it cooks a little liquid comes out into the bag, so it doesn’t look as attractive as we’d like.
You’ll have to vote with your wallets but it would be a shame if it doesn’t work because this tastes great. I used a recent family get-together as a test and it was like feeding the gannets. I couldn’t slice it fast enough.
Smoked chicken is perfect, easy summer grazing food. Try in salads (Caesar for example), sandwiches, pasta dishes, remoulades etc – or with one of our cheese gougeres.
We’ll be offering it through August for a bargain £19.95 a kilo. One generous sized chicken breast per pack for around £5-£6 depending on weight.