Our chicken cuts
Breasts
On our shelves, you’ll find skinless breast fillets, skin-on, bone-in breast portions, and mini breast fillets. They skinless fillets are great for quick-cooking methods, such as stirfrying, while bone-in portions are delicious roasted, or marinated and braaied.
Wings
The wing consists of three sections – the wing tip, the flat wing tip, and the drummette. This is a very fatty cut, and is best cooked over dry heat, at a very high temperature. Wings also make a great addition to a classic chicken stock, as the bones add great flavour.
Drumsticks
Like other chicken portions, they’re easy options for family suppers – roast them until the juices run clear, or use them in casseroles and stews.
Thighs
Chicken thighs are succulent and juicy, and are perfect either roasted, or used in stews, casseroles and curries.
Whole chicken
The whole chicken is the bird you see ready to roast. It consists of white and dark meat, and is the perfect family meal. Whole chickens are best roasted, but are also suitable for braaing and grilling.