Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Halal chicken thigh mince is minced fresh from British chicken thigh meat, giving a richer, darker result than breast mince. Every batch is Certified Halal, Antibiotic-free and Growth hormone-free, sold in packs from 500g up to 10kg for koftas, burgers or a roasted meatloaf.
What This Cut Is
Thigh mince is dark leg meat, ground fresh, with more fat than breast mince.
Thigh Mince or Breast Mince?
Ask for breast mince for the paler, milder white meat; this pack is ground only from the darker, richer thigh, in sizes from 500g to 10kg.
How Much To Order
Allow 125-150g per person: 500g covers three to four portions, 1kg serves six to eight, and 10kg suits a large batch. Freeze it fresh and defrost in the fridge, about 12 hours, before cooking.
Common Questions
Why is thigh mince fattier than breast mince?
Thigh meat carries more fat than breast, and that fat stays through the mince, keeping koftas and burgers moist as they cook.
Allow roughly 125-150g of mince per person. For 2-3 people, the 500g pack is enough for burgers or a small kofta batch; for a family of four to six, order the 1kg pack; for a large gathering or to stock the freezer, the 10kg catering pack covers around 70-80 portions.
This chicken thigh mince is supplied fresh, not frozen. If you freeze it at home, defrost it fully in the fridge - allow around 12 hours - before cooking, and use it promptly once thawed.
Chicken thigh mince works well in kofta kebabs, spiced keema, meatballs in a tomato sauce, or a roasted meatloaf-style traybake. Its richer, darker meat holds its own in bold spice mixes without drying out.
Kofta skewers: mix the mince with onion, garlic and warming spices, shape onto skewers and grill or pan-fry until browned.
Roast meatloaf: pack the mince into a loaf tin with breadcrumbs and egg, then roast until cooked through for an easy traybake dinner.
Burgers: shape into patties and pan-fry or grill - the extra fat in thigh mince keeps them moist without added binders.
Why does chicken thigh mince have more fat than breast mince?
Thigh meat is dark meat, and dark meat carries more fat through the muscle than the leaner breast, so the mince keeps that fat once it's ground.
Does the fat change how I cook it?
Yes - the extra fat bastes the mince as it cooks, so it stays moist in a hot pan or oven without extra oil.
Will the fat need draining away?
Some renders out as the mince browns. Tip off the excess for a lighter sauce, or leave it in for a richer burger or kofta mix.
Is thigh mince too fatty for a bolognese-style sauce?
No - simmering the sauce long enough lets the fat cook into the mix, adding flavour rather than making the dish greasy.