Halal British Chicken Leg - Thigh Joint
Experience the delightful taste and texture of our Halal British Chicken Leg - Thigh Joint. Perfect for feeding the entire family, this cut delivers a juicy and tender culinary treat that will surely impress everyone at the table.
Sourced from halal-certified British farms, our Chicken Leg and Thigh Joint ensures you of both outstanding quality and adherence to ethical standards. With its versatile and robust flavour, this chicken cut is a standout, whether it's being roasted in the oven or simmered on the stovetop.
To accommodate your specific culinary needs, we offer an array of cutting options:
- Whole - Not cut: Perfect for roasting or slow-cooking.
- 2 Pieces - Cut in 2 Parts: Ideal for grilling or pan-searing.
- 3 Pieces - Cut in 3 Parts: Suitable for stews or oven baking.
- 4 Pieces - Cut in 4 Parts: Great for quick stir-fries or curries.
- Mid Cubes - Curry Cut: Optimal for traditional curry dishes.
- Curry Cut - Karai Cut: Best for a variety of Indian cuisines.
- Very Small - China Cut: Excellent for quick-cooking dishes and stir-fries.
Our commitment to freshness means our chicken is never frozen, ensuring the preservation of its natural texture, taste, and nutritional value. We deliver a product to your doorstep that's as fresh as possible.
Raise your culinary game and turn everyday meals into unforgettable dining experiences with our Halal British Chicken Leg - Thigh Joint. Choose your preferred cutting style and place your order today.
Origin : Produced in the UK
- 100% Non-stunned Halal
- Free from antibiotics
- Free from growth hormones
Note: The product weight is Approx, as whole chicken with skin, weight is lost once cut.
Cooking Guide
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Oven cook (from chilled): Oven 45 mins per kilo + 20-30 mins. 190°C/Fan 180°C/Gas mark 5.
Remove all packaging.
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Calculate the cooking time at 45 minutes per kilo plus 20-30 minutes.
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Place chicken in a roasting tin and loosely cover with foil.
Cooking Precautions
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All appliances vary, these are guidelines only.
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Check food is piping hot throughout before serving.
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Poultry is cooked if the juices run clear when the deepest part of the flesh is pierced with a thin skewer.
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If they are pink, continue cooking for a few minutes and retest.
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Not suitable for microwave cooking.