Cockerel | Fook Wong Chicken | 1.5-1.7 kg
$27.00Unit
Aurum Fook Wong Cockerel 1.5–1.7kg is a balanced whole bird, ideal for family sharing, whole-bird cooking and elevated home meals.
Raised for 100–120 days on our partnered Victorian farms, this young rooster offers firmer texture, clean chicken flavour and a satisfying meat ratio. Compared with Pullet, Cockerel is leaner and more structured, making it especially suited to poaching, roasting, soy braising, salt-baking and broth-based dishes where the meat needs to hold its shape.
This 1.5–1.7kg tier is the most versatile Cockerel size, offering strong yield while remaining approachable for home cooking. It performs well in recipes where the bird is cooked whole, then sliced, carved or chopped and shared at the table.
Suggested recipes: Hainanese Chicken, Chicken Gai Pho, Poached Chicken with Ginger Scallion Sauce, Cantonese Soy Sauce Chicken, Salt-Baked Chicken, Master Stock Chicken, Red-Braised Chicken with Shiitake Mushroom, Coq au Vin, Chicken Cacciatore and Filipino Chicken Adobo.
Pairing suggestion: Dry rosé, light Pinot Noir, Chardonnay, 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 good meat structure.
As a young rooster, Cockerel is leaner and more muscular than Pullet, making it especially suited to whole-bird poaching, roasting, braising and broth-based recipes.
Aurum Fook Wong Cockerel 1.5–1.7kg offers clean chicken flavour, firmer texture and a satisfying bite.
When poached, roasted, soy-braised or salt-baked, it holds its structure well while delivering deeper chicken flavour across the meat, skin and broth.
1.5-1.7 kg per bird · Individually packed · 10 birds per carton
A versatile Cockerel size, best suited to whole-bird cooking where flavour, structure and meat ratio are equally important.
For this 1.5–1.7kg Cockerel, we recommend poaching, roasting, soy braising, salt-baking, master stock and broth-based cooking. It is especially suited to Hainanese Chicken, Chicken Gai Pho, Poached Chicken with Ginger Scallion Sauce, Cantonese Soy Sauce Chicken, Salt-Baked Chicken, Master Stock Chicken and Coq au Vin.
Pair with dry rosé, light Pinot Noir or Chardonnay. For a modern pairing, serve with a Japanese whisky highball. For tea pairing, choose roasted oolong tea or pu’er tea to support savoury, roasted and soy-based dishes.
Brined Cockerel with Vin Jaune
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