Cockerel Crown | Fook Wong Chicken | Breast on Carcass
$6.30UNIT
Aurum Fook Wong Cockerel Crown is a breast-on-carcass cut designed for a two-part cooking experience: tender breast meat for entrée or main dishes, and flavourful carcass bones for soup, broth or stock.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its true chicken flavour, firmer texture and satisfying meat structure. Keeping the breast on the carcass helps protect the meat during cooking, while the bones provide savoury depth for broth-based dishes.
This cut is ideal for customers who want more versatility from one product. The breast can be roasted, poached, steamed or pan-finished for a refined dish, while the carcass bones can be simmered into chicken soup, master stock, pho-style broth or a simple family-style stock.
Suggested recipes: Poached Cockerel Breast with Ginger Scallion Sauce, Roast Cockerel Breast on Carcass with Lemon and Herbs, Soy-Butter Cockerel Breast, Steamed Cockerel Breast with Mushroom and Ginger, Salt-Baked Style Cockerel Breast, Cockerel Breast with White Wine and Mushroom, Cockerel Bone Broth, Cockerel Consommé, Chicken Gai Pho Broth and Cockerel Soup with Vegetables.
Pairing suggestion: Chardonnay, dry rosé, light Pinot Noir, Japanese whisky highball, roasted oolong tea or jasmine tea.
Aurum Fook Wong Cockerel is raised on partnered Victorian farms for 100–120 days, allowing the bird to develop true chicken flavour, firmer texture and strong meat structure.
This crown cut keeps the breast on the carcass, offering both quality breast meat and bones for flavourful broth.
Aurum Fook Wong Cockerel Crown offers lean breast meat with a firmer, satisfying bite and true chicken flavour.
The breast is well suited to roasting, poaching or steaming, while the carcass bones create a savoury broth with good depth and structure.
Individually packed (~600-750g each) · 21 units per carton
A versatile cut for customers who want a duo cooking experience from one Fook Wong Cockerel product.
For this Cockerel Crown, we recommend using the breast for a refined entrée or main dish, then simmering the carcass bones for soup, broth or stock. This gives the customer both the clean presentation of breast meat and the deeper savoury value of bone-based cooking.
Pair the breast dishes with Chardonnay, dry rosé or light Pinot Noir. For broth-based dishes, choose roasted oolong tea, jasmine tea or a Japanese whisky highball.
