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Food glossary

Chicken

Chicken

Boneless breasts

An easy-to-use chicken portion that is made up of white meat and skin. Each chicken breast is a convenient one-portion size. Fresh free range British chicken breasts, Fresh British chicken breasts and Fresh organic British chicken breasts are available from Waitrose. Uses: Chicken breasts are a popular choice for a variety of dishes - for best results, grill, barbecue, fry or roast.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging.

To cook: To grill or barbecue place under a preheated medium grill or on a preheated barbecue for 15 minutes, turning occasionally. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off. To roast, place on a baking tray in the centre of a preheated oven at 190°C, gas mark 5 for 30-35 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. To fry, heat a little oil in a pan and fry gently for 15-20 minutes, turning occasionally. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

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Breast fillets

These are boneless chicken breasts without the skin.Fresh free range British chicken breast fillets, Fresh chicken breast fillets and Fresh organic British chicken breast fillets are on sale in Waitrose.

Uses: Ideal left whole and grilled or fried. They can also be chopped and used for curries, stir-fries and in sauces.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging.

To cook: To grill or barbecue place under a preheated medium grill or on a preheated barbecue for 15 minutes, turning occasionally. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off. To fry, heat a little oil in a pan and fry gently for 15-20 minutes, turning occasionally, Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

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Drumsticks

Drumsticks have a slightly higher fat content than chicken breasts, the fat bastes the meat from the inside during cooking and keeps the flesh moist and succulent. Fresh British chicken drumsticks, Fresh free range chicken drumsticks and Fresh organic chicken drumsticks are sold in Waitrose. They are a versatile cut of chicken and convenient to hold and eat using your fingers rather than a knife and fork.

Uses: Chicken drumsticks are ideal for roasting or barbecuing.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging. For an extra succulent and tasty result, marinate drumsticks to be barbecued or roasted in an oil-based marinade for an hour before cooking.

To cook: To roast, place on a baking tray in the centre of a preheated oven at 190°C, gas mark 5 for 30-35 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. To barbecue, place on a preheated barbecue for 25-30 minutes, turning occasionally. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

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Leg portions

The leg joint of a chicken includes the thigh and drumstick. Fresh British chicken leg portions, Fresh organic British chicken leg portions and Fresh free range British leg portions are sold in Waitrose.

Uses: Chicken leg portions are ideal for roasting or barbecuing. A variety of ingredients from red wine and rosemary to tomatoes and basil can be added to the chicken to enhance the flavour. Leg portions are an ideal size for a roast for one or for roasting, then chilling and eating cold.

To prepare: Remove all packaging.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To cook: To roast, place on a baking tray in the centre of a preheated oven at 190°C, gas mark 5 for 45 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. To barbecue place on a preheated barbecue for 25-30 minutes, turning occasionally. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

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Livers

Fresh chicken livers have a delicate, mild flavour and are a source of vitamin A and iron.

Uses: Chicken livers are most often used to make chicken liver paté, but they can also be cooked and served as a main course with an accompanying sauce or served in a warm chicken salad.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging. Before sautéeing, toss in a little seasoned flour.

To cook: To sauté, melt a little butter in a frying pan and cook the liver over a high heat for 5-7 minutes until browned and cooked thoroughly.

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Poussin

A poussin is a young chicken, between four to six weeks old, they usually weigh about 400g. Each bird is suitable for two portions. They are sometimes known as spring chickens and have a tender and delicate flavour. Fresh British poussins without giblets and Ready-spatchcocked poussins (where the bird is split and flattened) are available in Waitrose. Whole boned and stuffed poussins are also available, the bird is stuffed with a pork, sage and onion stuffing and only the drumstick bones remain.

Uses: Poussins are usually roasted, spatchcocked poussins can also be grilled.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare:Remove all packaging. To spatchcock a poussin, cut through the backbone with a sharp knife and open the bird out with the legs uppermost. Skewer diagonally from each wing to the opposite leg.

To cook: Place the poussin in a roasting tin and brush with melted butter and season to taste. Cook in a preheated oven at 200°C, gas mark 6 for 45-50 minutes, basting occasionally until golden. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat.

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Thighs

Chicken thighs are small portions made up of dark meat which is full of flavour. Fresh British chicken thighs, Fresh British free range chicken thighs and Fresh British organic thighs (all with the bone in) and boned and skinned Fresh British chicken thigh fillets are available. Chicken olives are also available these are boneless chicken thighs stuffed with a pork, apple, walnut and sultana stuffing.

Uses: Chicken thighs are ideal for casseroles, stews and curries, boned fillets can be marinated and used to make kebabs or stuffed. Thighs can also be grilled or barbecued.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging.

To cook: Moist, slow cooking (stewing or casseroling) brings out the flavour of chicken thighs and gives a succulent, tasty result. Heat a little butter or oil in a pan and brown the thigh pieces, transfer to a casserole dish and add flavourings (such as onion, garlic and celery) and liquid (such as stock, wine or canned tomatoes) and roast in the centre of a preheated oven at 190°C, gas mark 5 for 30-35 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. To grill or barbecue, place under a preheated medium grill or on a preheated barbecue for 25-30 minutes, turning occasionally. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

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Whole

A selection of whole chickens are available in Waitrose, choose from Fresh British chicken, Fresh British free range chicken, Fresh British organic chicken or Fresh corn fed free range chicken. Free range chickens have access to the outdoors for at least half their life and during this time they have one square metre of space per bird. When they are indoors no more than 13 birds are allowed per square metre. Corn fed chickens are fed on a diet which contains a minimum of 50% of maize grain (rather than the standard diet of wheat). This results in a distinctive creamy-yellow flesh. The flavour of the chicken is not affected by the altered diet.

Uses: Whole chickens are a popular choice for roasting. The creamy-yellow flesh of corn fed chicken gives it a more appetising colour for certain recipes, such as Mediterranean-style recipes with peppers, courgettes and onions. Corn fed chicken can be used in the same recipes as standard-fed chicken.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging.

To cook: To roast, allow 25 minutes per 500g plus 25 minutes in a preheated oven at 190°C, gas mark 5. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

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Wings

These have a small amount of brown meat on and are best eaten using fingers rather than a knife and fork. Fresh British chicken wings, Fresh British organic chicken wings and Fresh British free range chicken wings are all sold in Waitrose.

Uses: Often served as part of a selection of appetisers, chicken wings are best when marinated (Chinese and Mexican flavours are popular), roasted and served hot.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw poultry.

To prepare: Remove all packaging.

To cook: To roast, place on a baking tray in the centre of a preheated oven at 190°C, gas mark 5 for 20-25 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

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