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Poultry Prices

Current Poultry Market:

Last Updated: Monday, March 13, 2017

Neck
Neck The chicken neck is the part of the backbone that actually holds the head. Sometimes when packaged, it can be still be attached to the backbone. It has lots of cartilage, bone and skin. View Meat Cut
Back
Back Your favorite method of cooking a chicken breast will work with the breast quarter. Roast it, grill it, bake it. But don't overdo it. Because it is all white meat, watch for methods that may dry out the chicken ,such as baking. It can be done, but you may consider basting to add moisture. View Meat Cut
Tail
Breast
Breast The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and skinless. Consists of white meat only. View Meat Cut
Thigh
Thigh A thigh is produced by cutting a whole leg at the joint between the tibia and the femur. The drumstick and patella are removed. The thigh consists of the thigh and associated fat. Meat adjacent to the ilium (oyster meat) may or may not be present. View Meat Cut
Wing
Wing Wings do not supply very much meat, but are ideal and very popular party or finger food. They can be fried, roast or barbecued, with or without a marinade or glaze. View Meat Cut
Leg
Leg This comprises of the drumstick and thigh. Large pieces with bones, such as this, are suitable for slow-cooking, such as casseroling or poaching. They can also be roast, and some people use the roast legs to make home made soup or stock. View Meat Cut