Home Chicken Legs, Drumsticks and Thigh Drumstick Chicken Drumstick is the lower part of the chicken leg. They are fattier than the breast part, but the fat renders during cooking and bastes the meat, keeping it very moist.
Breast 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, which are typically separated during the butchering process and sold as individual breasts.
Feet Chicken Feet consist of skin, cartilage, tendons, and bones. Even without providing much meat, they're high in collagen — the most abundant protein in your body. This collagen content may help relieve joint pain, aid skin health, and prevent bone loss.
Tail Chicken Tail is a meat that is tender and fibrous. The tail part is where the chicken’s oil gland is located giving the tail meat a unique flavor when skewered. Leg Quarter Chicken Leg Quarter is made up of the thigh, drumstick, and part of the back of the chicken. It is named a quarter because it consists of about a quarter of the whole bird.
Thigh Chicken thigh is a popular type of dark meat chicken cut from the top section of the chicken leg.
Wing Chicken wing is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The Chicken wing consists of 3 joints:

1st Joint: Prime Wing/Drumette
2nd Joint: Flat/Wingette
3rd Joint: Wing Tip
Others Mechanically deboned meat is a paste-like chicken meat product produced by chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. MDM Whole Chicken A whole bird without giblets with all parts, including the breast, thighs, drumsticks, wings and either with or without its neck. Whole chickens are good for roasting, but you can also cut them into pieces for braises and stews. Skin Chicken skin is the skin attached from any part of a chicken. It is a highly valuable material as it is high in connective tissue, thus increasing juiciness in finished products. By-Product Chicken Liver is an organ meat that comes from chickens. Liver Item List Item List Item List Item List Back Bone
3Whole Chicken
Whole
Chicken

A whole bird without giblets with all parts, including the breast, thighs, drumsticks, wings and either with or without its neck. Whole chickens are good for roasting, but you can also cut them into pieces for braises and stews.
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More Poultry Cuts

Whole CHICKEN

CHICKEN WHOLE NECK OFF

A whole bird without giblets with all parts, including the breast, thighs, drumsticks, wings but without its neck.

BRANDS
ORIGIN
SPECIFICATIONS
Bolez Turkey

Net Weight:

  • 11 kilos per box
  • 12 kilos per box
  • 13 kilos per box
O.K. USA

Net Weight:

  • 14.5 kilos per box
  • Catchweight

Packaging

CUSTOMER REVIEWS
BRANDS
CUTS
FAT TO MEAT RATIO
OVERALL QUALITY
CUSTOMER REMARKS
Bolez
O.K.
CHICKEN
RECIPE
GARLIC HERB
Butter
ROAST CHICKEN
Ingredients:

Garlic + Butter = Garlic Butter
Olive oil
A touch of lemon
A hint of dry white wine (optional, but adds so much flavour to the meat while keeping it so juicy)
Rosemary
Parsley

PROCEDURE
Preheat oven.
Rinse and pat dry chicken with paper towel.
Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.
Season chicken outside and inside with salt, pepper and parsley. Don’t be afraid to use generous amounts!
Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximise the garlic taste.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of Thyme or any other herb.
Roast chicken, basting half way through cooking time, until cooked through.
Broil until golden and crispy.
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