The chicken thigh with skin on is a premium poultry cut known for its exceptional taste and quality. These chicken thighs are sourced from broiler chickens with distinctive yellow skin, representing their corn-fed French heritage. To ensure the highest standards of quality and respect for religious practices, the chickens are bled manually by a licensed priest. This ensures that the meat meets the necessary religious requirements. The chicken thigh is a versatile cut, consisting of the femur, muscle mass, and the surrounding skin. The upper thigh is unjointed at the tibiofemoral and coxofemoral joints through mechanical means. This results in a seamless and intact piece of meat that is perfect for various cooking methods.
- The slaughter process of these chickens follows strict protocols. They are processed on a mechanical evisceration chain, ensuring efficiency and consistency. Afterward, the chicken thighs undergo calibration, which ensures uniformity in size and weight. Following this, the thighs are transferred to a penetrant testing system that uses dynamic air, evaluating the quality and tenderness of the meat.
- The chicken thigh is a versatile ingredient that can be prepared in a multitude of ways. Whether roasted, grilled, braised, or incorporated into stews or curries, the meat remains tender and succulent, offering a delightful eating experience.
- Indulge in the exceptional taste and quality of the chicken thigh with its yellow skin, carefully sourced and processed meat, and the assurance of religious considerations, this poultry cut is a top choice for those seeking premium, flavourful, and versatile chicken.
Lactose Free: Yes
Suitable for Vegetarians: No
Suitable for Vegan: No
Gluten Free: Yes
Vacuumed packed in a plastic bag
Place the frozen chicken in a sealed bag or container.
Put it on a plate in the refrigerator and let it thaw for a few hours to overnight.
Cold Water Thawing:
Put the chicken in a sealed bag and submerge it in cold water.
Change the water every 30 minutes.
Thawing time varies, but estimate about 1 hour per pound (450 grams).
Microwave Thawing (for immediate cooking):
Use the microwave's defrost setting or low power setting.
Microwave in short intervals, flipping the chicken in between.
Cook the chicken immediately after thawing.
Never thaw at room temperature.
Do not refreeze raw chicken once thawed unless cooked.
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