Breast on Bone

About Our Breast on Bone

Leaving the bone in a chicken breast does two useful things. It slows the heat reaching the centre of the meat, which gives you a much wider margin before the breast dries out, and it adds flavour and body as the bone and surrounding tissue cook. For anything roasted, braised or grilled slowly, bone-in breast beats boneless every time.

It is also better value per kilo, and the bones are worth keeping for stock. We cut ours from the same birds as our boneless breast, so the meat is identical - you are simply choosing to keep the frame. The skin can stay on for roasting and crisping, or come off if you are braising.

Bone-in breast is the right choice for a tray roast with vegetables, for a chicken curry where you want the sauce to gain body, and for charcoal grilling where the bone shields the meat from the fiercest heat. For pure speed and convenience, our boneless breast is the one to reach for.

How to Cook Breast on Bone

• Roast skin-side up at 200C for 30-35 minutes, or braise for 40 minutes.
• Over charcoal, start bone-side down so the bone takes the initial heat.
• Score the thickest part to the bone if you are grilling, so it cooks through evenly.
• The bone reads hotter than the meat - probe the flesh beside it, aiming for 74C.
• Save the bones. Two breast frames make a litre of good stock.

Buying breast on bone in Nairobi

We cut breast on bone at Stall 55, ground floor, City Market, Muindi Mbingu Street, in the Nairobi CBD - the same stall Kamundia Butchery has traded from since 1959. Walk in any day - Monday to Saturday 6:30am - 7:00pm, Sunday 9:00am - 5:00pm - and buy it over the counter, or order here and we will deliver it chilled. Orders placed before 4:00pm go out the same day across the CBD, Westlands, Kilimani, Karen and everywhere else we serve.

Buying in quantity? We supply restaurants, hotels, schools and canteens across Nairobi with standing orders and whole-carcass pricing - see wholesale and bulk supply, or call 0707 700511 to talk it through.