From our Sandbach counter
Chicken Fillets Skin on
£3.30
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Skin-on chicken fillets offer a versatile cut with the potential for a golden, crisp skin and juicy meat when cooked carefully. Find them at The Butcher’s Blade in Sandbach, Cheshire, for a satisfying centrepiece or an easy dinner.How to cook: Pat the skin dry, season to taste and cook in a hot pan or oven using a suitable recipe. Start skin-side down if pan-cooking to help render the fat and crisp the skin, then ensure the chicken is thoroughly cooked and piping hot throughout.Serving ideas: Pair with garlic potatoes, seasonal greens, roasted vegetables or a fresh salad. Lemon, thyme and rosemary make classic accompaniments.For a simple meal with a little extra texture, choose skin-on chicken fillets from your local Sandbach butcher. Check the product label for storage and cooking guidance.
Chicken Fillets Skin on from The Butchers Blade in Sandbach. Build an everyday dinner around the poultry cut that suits your recipe, whether you want a plate with potatoes and vegetables or a dish served with rice. Different cuts are not interchangeable in the oven or pan, so check the product format first. Use the listing to confirm what you are buying before choosing your accompaniments.
Choosing for your meal
Consider the number of guests and whether the selected cut contains bone. Breasts, thighs, wings and prepared poultry dishes need different preparation, so confirm the option and weight. Ask Lee about any ingredients or preparation not specified here. Do not assume a coating, marinade or vegetable component is included unless the description explicitly says so.
Serving ideas
Lemon-herb potatoes, rice or seasonal vegetables can keep the meal straightforward; choose flavours that complement anything stated in the listing. Prepare the sides before handling raw poultry, do not wash it and keep utensils separate from ready-to-eat food. Cook thoroughly using the product instructions and a clean thermometer. Follow the label for refrigeration and safe leftover handling.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“We really enjoyed our meat from the Butchers Blade. We ordered some sausages (made gluten free as standard which is fantastic for someone with coeliacs and rare!!).”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Chicken Fillets Skin on
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to cook chicken safelyLee’s tip
Keep breast meat moist
Flatten breasts to an even thickness so they cook evenly, sear them and finish gently — then rest them for a few minutes before slicing.
What goes with it?
Lemon-herb potatoes, salad or a stir-fry with noodles. A Sauvignon Blanc or sparkling elderflower.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.