Chicken Mince Free Range


Chicken mince is a finely chopped cut of chicken that is a leaner alternative to beef mince. A mix of skinless boneless chicken thighs and breasts is used to make it. It is both tasty and nutritious, a winning combo.

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DETAILS Chicken mince is a delicious and nutritious alternative to beef mince and it is incredibly versatile in recipes.
SHELF LIFE 5 Days from date of delivery
STORAGE ADVICE While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing.
PACKAGING This pack contains approximately 400g of chicken mince. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling.

Here are some tasty and tummy-hugging recipes, featuring chicken mince:Thai mince chicken salad
2 lemongrass
4 lime leaves , stalks removed
2 red chillies , deseeded
3 garlic cloves
fingertip-length piece fresh root ginger
4 skinless chicken breasts
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp chilli powder
50ml fish sauce
1 red onion , chopped
3 tbsp lime juice
handful each mint , basil and coriander leaves, roughly chopped
To serve
3 Baby Gem lettuces , leaves separated
1 cucumber , seeds removed and cut into strips lengthways
200g beansprouts
lime wedges, to serve
Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

Minced chicken & prawn lettuce parcels
50g glass noodles
2 tbsp vegetable oil
3 garlic cloves , finely chopped
1 bird’s-eye chilli , finely chopped (seeds removed if you like it less hot)
2 lemongrass stalks, finely chopped (tender parts only, see ‘Tip’)
10 green beans , finely chopped
1 medium carrot , finely chopped
140g minced chicken
140g raw prawns , peeled and chopped
1 ½ tbsp oyster sauce
1 tbsp fish sauce
½ tsp rice wine vinegar
2 Baby Gem lettuces or 1 iceberg
140g roasted peanuts , coarsely crushed
lime wedges, to serve
Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.
Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.
Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.
Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.

Nutritional Information typical values per 100g,

as sold
Energy 107 kCal
Fat 1.6 g
of which saturates 2.9 g
Carbohydrate 0.5 g
of which sugars 0 g
Fibre 0 g
Protein 22.5 g
Salt 0 g

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