Cockerel Hearts | Fook Wong Chicken | 250g pack
$4.00UNIT
Aurum Fook Wong Cockerel Hearts are a specialty offal selection from our slow-grown Fook Wong Cockerel, valued for their firm texture, true chicken flavour and quick-cooking versatility.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its stronger meat structure and deeper savoury character. The hearts are naturally lean, flavourful and well suited to high-heat cooking, making them ideal for skewers, stir-fries, grilling, yakitori-style dishes and chef-led small plates.
When grilled, pan-seared or stir-fried, Cockerel Hearts develop a lightly crisp exterior while keeping a tender, satisfying bite inside. They carry bold seasonings especially well, including garlic, ginger, spring onion, black pepper, cumin, soy, chilli and yakitori tare.
Suggested recipes: Hibachi-Grilled Cockerel Heart Skewers, Yakitori-Style Cockerel Hearts, Garlic Butter Cockerel Hearts, Stir-Fried Cockerel Hearts with Ginger and Spring Onion, Sichuan Cumin Cockerel Hearts, Black Pepper Cockerel Hearts and Cockerel Heart Fried Rice.
Pairing suggestion: Japanese whisky highball, dry sake, light beer, dry rosé, roasted oolong tea, hojicha or pu’er tea.
Aurum Fook Wong Cockerel Hearts come from our Fook Wong Cockerel, raised on partnered Victorian farms for 100–120 days.
As part of Aurum’s whole-bird approach, this specialty offal selection celebrates texture, flavour and fuller use of the bird.
Aurum Fook Wong Cockerel Hearts offer firm texture, true chicken flavour and a savoury finish.
When grilled, pan-seared or stir-fried, they deliver a satisfying bite and carry bold seasonings such as garlic, ginger, soy, cumin, black pepper and chilli especially well.
250g pack · 40 packs per carton
A quick-cooking specialty offal selection for customers who enjoy texture, flavour and whole-bird cooking.
For Cockerel Hearts, we recommend high-heat cooking such as hibachi grilling, pan-searing or stir-frying. Keep the cooking time short to preserve tenderness, and pair with bold seasonings such as garlic butter, black pepper, cumin, ginger-spring onion or yakitori tare. For a more chef-led application, combine with liver to create a rustic Cockerel Heart & Liver Pâté.
Pair with Japanese whisky highball, dry sake or light beer. For tea pairing, choose roasted oolong, hojicha or pu’er tea.
