TENDER
CHICKEN PRODUCTS
PERFECT FOR ALL OCCASSIONS
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CHICKEN LEGS
Chicken legs are popular in many cuisines due to their succulent texture and rich taste. When cooked, the skin can become crispy while the meat remains moist. They’re versatile and can be grilled, baked, fried, roasted, or stewed.
CHICKEN FILLETS
Chicken fillets refer to boneless, skinless cuts of chicken meat, typically taken from the chicken breast or sometimes the inner tenderloin (a smaller strip of meat attached to the underside of the breast). They are known for their lean, tender texture and mild flavor, making them highly versatile for a wide range of dishes.
CHICKEN THIGHS
Chicken thighs refer to the upper part of the chicken leg, located between the drumstick and the body of the chicken. They are a popular cut of poultry known for their rich flavor, tender texture, and juiciness.
CHICKEN DRUMSTICKS
Chicken drumsticks are the lower portion of a chicken’s leg, consisting of the section between the knee joint and the foot. They are characterized by their distinctive shape, with a thick, meaty end tapering down to a narrow bone. The meat on drumsticks is dark, juicy, and flavorful due to a higher fat content compared to white meat parts like the breast.
CHICKEN KEBABS
Flavoured chicken kebabs Chicken kebab refers to chunks or slices of chicken that are marinated, seasoned, and cooked on skewers. The chicken used is typically boneless and skinless, often cut from the breast or thigh for tenderness and juiciness. It’s usually marinated with a blend of spices, herbs, yogurt, lemon juice, or oils to enhance flavor and tenderness before cooking.
DICED CHICKEN FILLET
Diced chicken fillet refers to boneless, skinless chicken meat (usually from the chicken breast or tenderloin) that has been cut into small, bite-sized cubes or pieces. This cut is known for its lean, tender texture and mild flavor, making it highly versatile for many recipes.
CHICKEN WINGS
Chicken wings are a popular and versatile cut of chicken, consisting of three sections: the drumette (the meaty part that resembles a small drumstick), the flat or wingette (with two small bones and tender meat), and the tip (usually discarded or used for stocks)
WHOLE CHICKEN
A whole chicken refers to the entire bird, typically cleaned, plucked, and dressed for cooking, with the head, feet, and internal organs removed (though sometimes giblets like the heart, liver, and gizzard are included separately inside the cavity).
