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Vincent takes days in which to hand cure and smoke his succulent chicken breast.

To prepare at home, Ruby suggests taking a sharp knife, and cutting thinly on a slight diagonal across the breast, to give fine "petal shaped" slices.

Arrange the slices on a bed of leaves, and prepare a fruit coulis such as redcurrant to drizzle over the top.


It also serves up wonderfully as a chicken ceasar salad!

To make it apetizer sized, serve up with a few croutons, shavings of fresh parmesan, and ceasar dressing - fresh cracked black pepper


Not suitable for home freezing

Smoked Chicken Breast

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