This is both a simple and complex process - simple, in that the only two ingredients are free-range chicken breast fillets and salt; complex, in that the method relies on precise temperature and timing to achieve a perfectly tender and succulent result. Sous-vide means vacuum-sealed, and this chicken is seasoned and vacuum-sealed before slow-cooking. Please note: because the chicken is cooked at a lower temperature for longer, it may have a pink tinge - this doesn't mean that it's undercooked!

Free-range chicken breast fillets, salt.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Please note that this product has been fully cooked using the sous-vide method.  This results in a slightly pink appearance and excess juice.

Open the packet (pour off any liquid) and shred the chicken into a salad or use in sandwiches and wraps. If you'd like to heat your chicken, do so in the packet in very hot tap water for ten minutes - if you cook it again in a pan or oven, you'll lose the tenderness that the sous vide method imparts.

Defrost information: defrost overnight in the fridge or in room temperature water in a sink. If using the quick defrost method, make sure you use the chicken within two hours of defrosting.