Cockerel Liver | Fook Wong Chicken | 250g pack
$4.00UNIT
Aurum Fook Wong Cockerel Liver is a specialty offal selection from our slow-grown Fook Wong Cockerel, valued for its rich savoury flavour, smooth texture and versatile cooking applications.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for true chicken flavour, firmer structure and whole-bird eating quality. The liver offers a deeper, more distinctive profile, making it suitable for both classic Western preparations and Asian-style quick cooking.
When handled gently, Cockerel Liver delivers a soft, creamy texture and rounded savoury finish. It works well in pâté, parfait and mousse, while also performing beautifully when pan-seared, stir-fried, braised lightly or cooked with rice, noodles, herbs and aromatics.
Suggested recipes: Cockerel Liver Pâté, Cockerel Liver Parfait, Pan-Seared Cockerel Liver with Shallot and Thyme, Cockerel Liver with Madeira or Port Sauce, Stir-Fried Cockerel Liver with Ginger and Spring Onion, Black Pepper Cockerel Liver, Soy-Braised Cockerel Liver, Cockerel Liver Rice Bowl and Cockerel Liver & Heart Pâté.
Pairing suggestion: Champagne, Pinot Noir, Chardonnay, dry sherry, Japanese whisky highball, roasted oolong tea, hojicha or pu’er tea.
Aurum Fook Wong Cockerel Liver comes 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 flavour, texture and thoughtful use of the bird.
Aurum Fook Wong Cockerel Liver offers rich savoury flavour and a soft, creamy texture when cooked gently.
It carries butter, herbs, brandy, soy, ginger, spring onion and black pepper well, making it suitable for both refined entrées and quick wok-style dishes.
250g pack · 40 packs per carton
A versatile specialty offal selection for customers who enjoy rich flavour, refined texture and whole-bird cooking.
For Cockerel Liver, we recommend gentle cooking to preserve its soft texture. Use it for pâté, parfait or mousse, or cook quickly in a pan or wok with ginger, spring onion, black pepper, soy-based sauces, butter, shallot or thyme. Avoid overcooking to keep the texture smooth and tender.
Pair pâté-style dishes with Champagne, Pinot Noir or dry sherry. For Asian-style stir-fries or soy-based dishes, choose a Japanese whisky highball, roasted oolong, hojicha or pu’er tea.
