Chicken

Chicken

We’re proud to work closely with our poultry supplier La Ionica, based on Melbourne’s northern fringes in Thomastown.
All of our poultry is processed chemical, steroid and cage-free, ensuring you receive the old-fashioned taste of natural and healthy chicken across our extensive product range.

From whole chickens to our premium, value-added lines – if you like poultry, we’ll have just the trick for you.

All Butcher Club value-added chicken products are prepared on-premises from recipes crafted by our founders.
With decades of industry experience, you can rest assured we know how to deliver the tastiest chicken dishes from paddock to plate.

Fresh

  • BREAST FILLET

    Skinless, Skin On, available Marinated

  • MARYLAND FILLET

  • THIGH FILLET

  • MARYLAND

  • DRUMSTICK

  • CHOP/THIGH BONE IN

  • CASSEROLE CUT

  • WING

  • WINGETTE/DRUMETTE

    available Marinated

  • RIBS

    available Marinated

  • LA IONICA ROASTING CHICKEN

    Size 14 - Size 16 - Size 20

  • BANNOCBURN FREE RANGE ROASTING CHICKEN

Crumbed

  • BREAST SCHNITZEL

  • TENDERLOIN

    Southern

  • THIGH SCHNITZEL

  • KIEV

    Camembert Cheese, Garlic Butter , Oregano and Garlic Butter

  • PARMIGIANA

  • CORDON BLEU

Other

  • DUCKLING

  • QUAIL

  • POSSIN

  • SPATCHCOCK

  • RABBIT

Chicken 2

STUFFED CHICKEN BREAST

  • BOCCONCINI

    Chicken mince, sundried tomatoes, basil, bocconcini cheese, cracked pepper (GF)

  • MEDITERANEAN

    Feta, sundried tomatoes, kalamata olives, garlic (GF)

  • CALZONE

    Shaved virgin ham, mozzarella cheese and homemade Napoli sauce (GF)

  • PROSCIUTTO

    Prosciutto, mozzarella cheese and sage (GF)

  • SUMMER TRIO

    Prosciutto, cream cheese and asparagus (GF)

  • TUSCAN

    Eggplant, baby spinach and ricotta (GF)

ROLLED CHICKEN ROASTS/MINI ROASTS

  • BOCCONCINI, SUNDRIED TOMATOES AND BASIL (GF)

  • SUNDRIED TOMATO AND PISTACHIO NUTS

  • APRICOT AND MACADAMIA NUTS

  • SPINACH AND PINENUTS

STIRFRYS

  • HONEY SOY

    Chicken breast strips marinated in honey and soy marinade (GF)

  • PEANUT SATAY

    Chicken breast strips marinated in peanut satay marinade (GF)

  • SWEET AND SOUR

    Chicken breast strips marinated in sweet & sour marinade (GF)

  • CURRY

    Chicken breast pieces marinated in The Butcher Club curry sauce (GF)

  • MEDITERRANEAN CASSEROLE

    Skinless chicken marinated in sundried tomato sauce (GF)

  • BEEF HONEY SOY

    Yearling beef strips marinated in honey soy sauce (GF)

  • LAMB CASSEROLE

    Diced lamb leg pieces marinated in sundried tomato and basil marinade (GF)

Steaks

  • CHICKEN KEBAB

    Skinless fillet marinated in lemon pepper with onion, red and green peppers

  • BEEF KEBAB

    Yearling beef marinated in sundried tomato with onion, red and green peppers

  • GREEK LAMB STICKS

    Tender diced lamb leg marinated in out famous Greek marinade

  • LAMB KOFTAS

    Premium lamb mince with Middle Eastern herbs and spices

Chicken 3

PASTRIES/WRAPS

  • CHICKEN ENCHILADA

    Mild Mexican flavored salsa, chicken breast mince, 4 bean mix and tasty cheese wrapped in a fresh tortilla

  • CHICKEN MIGNON

    Skinless chicken fillet wrapped in bacon and garnished with garlic butter and mozzarella cheese

  • CHICKEN PINWHEELS

    Chicken and chive minced meat rolled in puff pastry

  • CHICKEN WELLINGTONS

    Chicken breast fillet, diced bacon and onion with Camembert cheese wrapped in puff pastry

  • BEEF WELLINGTON

    Beef eye fillet, button mushrooms and cracked pepper pâté wrapped in puff pastry

  • SPINACH AND RICOTTA FILO

    Chicken breast fillet, with spinach and ricotta wrapped in light filo pastry

  • BACON AND CAMEMBERT FILO

    Chicken breast fillet, with diced bacon and Camembert cheese wrapped in light filo pastry

  • MEDITERRANEAN FILO

    Chicken breast fillet, with feta, sundried tomatoes and basil pesto wrapped in light filo pastry

  • CHICKEN SAUSAGE ROLLS

    Chicken mince, carrot, onion, parsley and chives rolled in puff pastry

  • BEEF SAUSAGE ROLLS

    Premium beef mince, carrot, onion, parsley and chives rolled in puff pastry

Chicken 4

The Butcher Club's barbie tips

A lot of people avoid cooking chicken breasts on the barbecue, and it’s always puzzled me. Just like its red meat counterparts, chicken products taste amazing right off the grill. You just need to make sure you prepare everything the right way, and you’ll be grilling up a chicken storm before you know it.

  • First step – place the breast in a large, sturdy zip lock bag dusted with flour. Grab a rolling pin and pound it until it has a relatively even shape (the unevenness of a breast straight off the bone means it won’t cook properly without this step – you’ll be eating dry parts with half cooked bits).
  • Second step – soak your chicken breasts in a brining solution. This should give you a juicer, tastier breast after cooking, which is particularly important on a barbecue.
  • To make the brining solution, mix 1 cup hot water with ¼ cup brown sugar and ¼ cup coarse salt. Stir until the sugar has dissolved and add 3 cups of cold water to even out the temperature.
  • Add your chicken breasts to the solution, cover in Glad Wrap and put it in the fridge for a couple of hours.
  • Fire up your barbecue to medium-high heat, give your grill a generous coat of oil and pop your chicken breasts on. Give them 4-5 minutes per side (or until cooked through). They should have a nice golden crust on the outside and no pink areas inside.
  • Tuck in to a healthy, delicious, barbecued chicken meal!