Cockerel | Fook Wong Chicken | 1.7 kg+
$29.50Unit
Aurum Fook Wong Cockerel 1.7kg+ is a generous whole bird, ideal for centre-of-table dining, festive meals and banquet-style family sharing.
Raised for 100–120 days on our partnered Victorian farms, this young rooster offers firmer texture, true chicken flavour and strong meat yield. Compared with Pullet, Cockerel is leaner and more structured, making it especially suited to whole-bird recipes that require carving, sharing, longer cooking and stronger seasoning.
This 1.7kg+ tier offers the greatest table presence in the Cockerel range. It performs well in white cut, master stock, roasting, salt-baking, red braising and large-format broth dishes, where the meat holds its structure while delivering deeper savoury flavour through the dish.
Suggested recipes: White Cut Cockerel, Banquet-Style Cantonese Soy Sauce Chicken, Master Stock Whole Cockerel, Salt-Baked Whole Cockerel, Red-Braised Cockerel with Shiitake Mushroom and Dried Scallop, Large-Format Chicken Gai Pho, Coq au Vin Grand Format, Poulet au Pot, Truffle Butter Roast Cockerel and Celebration Chicken Biryani.
Pairing suggestion: Light Pinot Noir, Chardonnay, dry rosé, Japanese whisky highball, roasted oolong tea or pu’er tea.
Aurum Fook Wong Cockerel is raised on partnered Victorian farms for 100–120 days, allowing the bird to develop natural chicken flavour, firmer texture and strong meat structure.
As a young rooster, Cockerel is leaner and more muscular than Pullet, making it especially suited to whole-bird roasting, braising, master stock and banquet-style cooking.
Aurum Fook Wong Cockerel 1.7kg+ offers true chicken flavour, firmer texture and a satisfying, structured bite.
In white cut, master stock, roasting, salt-baking or red-braised dishes, it holds its shape well while delivering deeper savoury flavour across the meat, skin, broth and sauce.
1.7kg+ per bird · Individually packed · 10 birds per carton
A generous Cockerel size, best suited to whole-bird cooking where yield, structure and table presence are important.
For this 1.7kg+ Cockerel, we recommend white cut, roasting, master stock, salt-baking, red braising and banquet-style whole-bird preparations. It is especially suited to White Cut Cockerel, Banquet-Style Cantonese Soy Sauce Chicken, Master Stock Whole Cockerel, Red-Braised Cockerel with Shiitake Mushroom and Dried Scallop, Truffle Butter Roast Cockerel and Celebration Chicken Biryani.
Pair with light Pinot Noir, Chardonnay or dry rosé. For a modern pairing, serve with a Japanese whisky highball. For tea pairing, choose roasted oolong tea or pu’er tea to support richer, savoury and soy-based dishes.
Brined Cockerel with Vin Jaune
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