Know Your Meat Cuts - Chicken?
A chicken is the most common and widespread domesticated fowl in the world, thanks to its culinary versatility—you can roast, bake, grill, fry, and sauté it and with its low fat-to-high-protein ratio makes it a healthy option.
A whole roasted chicken is the perfect way to showcase the contrasting flavours and textures from all the different parts of the bird, from the pope’s nose at the tail to the wings and thighs and on to the “oysters” between the back and the leg.
The Edible Parts of a Chicken?
The Whole Bird: A roasted chicken is one of life’s simplest Sunday Roast or weekday evening pleasures. Brush the chicken with butter and season all sides with salt, then roast in a 475°F oven for 20–25 minutes. Reduce heat to 400°F and continue to roast another 30-45 minutes, until thighs and centre of breast registers 160°F and the juices run clear. Let rest at least 20 minutes before carving.
Chicken Breasts: The chicken breast is a lean cut of meat taken from the pectoral muscle on the underside of the chicken. Each whole chicken contains one chicken breast with two halves. Consists of white meat only.
Tenderloin Breast Strips: The muscle of the breast, which runs along both sides of the breastbone, located on the upper portion of the breast. Consists of white meat only.
Leg Quarters: Generally, includes a little less than a quarter of the meat on the chicken. The cut includes a thigh, drumstick, and a part of the back.
Chicken Thigh: The cut of poultry taken from the top portion of the leg, above the knee joint that separates the thigh from the chicken drumstick.
Drumstick: The bottom portion of the leg below the knee joint. Consists of all dark meat.
Cooking times and results can also differ depending on whether a chicken still has its skin on and bones intact. Boneless chicken thighs require less cooking time, making them a faster option for BBQ grills. Bone-in chicken thighs will retain moisture and flavour better, making for a generally more flavourful and succulent product, but they will require extra cooking time.
Chicken Wings: The chicken wing features two edible parts: the drumette, which resembles a smaller drumstick with white meat, and the flat, which contains tender white meat between two bones. Commonly known as BBQ or Bar food, chicken wings are also delicious when cooked until the skin is crisp.
Giblets: Consists of the neck, liver, heart, and gizzard not normal found in prepacked chickens and more often in Turkeys for making stocks.
The Bones: Put all your leftover chicken bones to work and make a versatile chicken stock or chicken broth. Light, golden chicken stock is the workhorse of restaurants classic recipes.
The Fat: Schmaltz is rendered chicken fat. You can use the fat that accumulates on top of the stock in a variety of ways. Heating it over low heat to evaporate off all the water and straining it to remove impurities. You can roast potatoes or root vegetables using the fat
EU HORMONE FREE WHOLE CHICKEN (1.3KG)
AUSTRALIAN NATURAL CHICKEN BREASTS (SKINLESS & BONELESS, 400G)
AUSTRALIAN FREE RANGE CHICKEN TENDERLOINS (600G)
AUSTRALIAN NATURAL CHICKEN THIGH FILLETS (SKINLESS & BONELESS, 400G)
NZ FREE RANGE CHICKEN DRUMSTICKS (4 DRUMSTICKS, 400G)
EU HORMONE FREE CHICKEN MID-WINGS (1KG)
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