Cockerel Giblets | Fook Wong Chicken | 250g pack
$5.00UNIT
Aurum Fook Wong Cockerel Giblet is a specialty offal selection from our slow-grown Fook Wong Cockerel, offering true chicken flavour, firm texture and excellent cooking versatility.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its firmer structure, savoury depth and whole-bird eating quality. Giblets are especially valued in traditional cooking for the flavour they bring to soups, stocks, braises, stir-fries and stuffing-style recipes.
This selection is ideal for customers who appreciate texture, broth depth and fuller use of the bird. When simmered, giblets add body and savoury character to soup or stock. When sliced and cooked quickly, they work well with ginger, spring onion, soy, black pepper, chilli, garlic and herbs.
Suggested recipes: Cockerel Giblet Soup, Cockerel Giblet Stock, Stir-Fried Cockerel Giblets with Ginger and Spring Onion, Black Pepper Cockerel Giblets, Soy-Braised Cockerel Giblets, Cockerel Giblet Rice, Cockerel Giblet Gravy, Cockerel Giblet Stuffing and Cockerel Giblet Noodle Soup.
Pairing suggestion: Japanese whisky highball, dry sake, light beer, dry rosé, roasted oolong tea, hojicha or pu’er tea.
Aurum Fook Wong Cockerel Giblet 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 Giblet offers savoury chicken flavour, firm texture and a satisfying bite.
It adds depth to soups, stocks and gravies, while also carrying ginger, soy, black pepper, garlic and chilli well in quick-cooked dishes.
250g pack · 40 packs per carton
A versatile offal selection for customers who value flavour, texture and whole-bird cooking.
For Cockerel Giblet, we recommend simmering for soup, stock or gravy, or slicing and cooking quickly in stir-fries and braised dishes. It works especially well with ginger, spring onion, soy, garlic, black pepper and chilli. For Western cooking, use it to build a rich giblet gravy or stuffing-style preparation.
Pair with Japanese whisky highball, dry sake or light beer. For tea pairing, choose roasted oolong, hojicha or pu’er tea.
