If breast is the cut people buy out of habit, thigh is the cut they come back to. Bone-in thighs from a slow-grown foraging bird are genuinely hard to ruin - the fat bastes the meat as it cooks, the bone adds depth, and the result is something a supermarket chook simply cannot replicate.
Braise them low and slow with good stock, garlic and fresh herbs. Roast them skin-side up until the fat renders and the skin shatters. Use them in a curry that needs substance. They will hold up to whatever you put them through.
Approx 500g pack, 2 thighs.
Certified organic, APIQ Free Range certified, Northern Rivers NSW.
Storage Delivered frozen. Place in the freezer on arrival. Once defrosted, use within 3 days and do not refreeze.
Delivery note If you won't be home, please leave a cold esky with an ice brick so we can safely leave your order.
