Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Boneless, skinless chicken thigh — bone and skin removed, ready to slice into strips or dice for curries, stir-fries or kebabs. This Certified Halal chicken is slaughtered, Antibiotic-free and Growth hormone-free, sold in packs from 500g to 10kg.
How Is Oyster Thigh Different From a Drumstick?
A drumstick is the lower leg, bone-in, with its own shin bone. Oyster thigh is different: the thigh muscle taken off the bone entirely, skin removed too, with no joint to work around.
What Exactly Is This Cut?
It's the thigh muscle itself, worked off the carcass and stripped of skin — solid dark meat with no bone or fat cap to trim, cut fresh from packs of 500g to 10kg. Its denser tissue holds up well through a hot pan or a long curry simmer.
Cutting Styles on Offer
- Whole thigh, left intact
- Strips at 50-60g or 15-20g
- Diced at 40-55g, 20-30g or 10-15g
- Hand minced or machine minced
How Should It Be Stored?
Keep it refrigerated until you're ready to cook, and freeze it on the day it arrives. Once frozen, allow around 12 hours in the fridge to defrost fully before cooking.
Packs run from 500g up to 10kg. A 500g pack suits two people for a quick curry or stir-fry, while the 2kg to 5kg packs cover a family meal or batch cooking for the freezer.
Keep it refrigerated until you're ready to cook. If freezing, do it on the day it arrives, and allow around 12 hours in the fridge to defrost fully before use.
Typical values per 100 g (raw):
| Energy | 125 kcal |
|---|---|
| Protein | 20.08 g |
| Fat | 4.31 g |
Basis: chicken dark meat, skin removed. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat only, raw" (FDC 171067).
Diced at 20-30g, this thigh meat is a solid base for a chicken curry or karahi that holds together through a long simmer.
Minced, it works just as well in kofta or a keema mattar, or cut into 15-20g strips for a fast stir-fry.
Dice it at 20-30g and let it simmer into a base curry with onions, tomato and whole spices until tender.
Cut into 15-20g strips and stir-fry hot and fast with peppers and garlic for a quick weeknight dinner.
Take the hand-minced option straight into kofta or keema, shaped and simmered in a light gravy.
What should I do with small offcuts when portioning this at home?
Keep them aside and add to the pan first — they cook down quickly and add flavour to a curry base rather than going to waste.
Can I order the trim already prepared instead of cutting it myself?
Yes — this cut is available Hand Minced or Minced, so the trimming is already done if you'd rather start from a ready-minced base for kofta or keema.
Is it worth keeping offcuts for stock?
Small dark-meat offcuts add good body to a stock pot, though this pack already has the bone and skin removed, so there's less waste to deal with than a bone-in cut.
What's the smallest cut size if I want minimal trimming at home?
The 10-15g dice is the smallest size offered, cut small enough that little further trimming is usually needed.