Cockerel Maryland | Fook Wong Chicken | 4pcs pack, ~1kg
$38.00UNIT
Aurum Fook Wong Cockerel Maryland is one of our signature bone-in selections and a best-selling item within the Fook Wong range.
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. The Maryland combines thigh and drumstick in one generous cut, offering excellent flavour, moisture and versatility across both home cooking and foodservice applications.
As a bone-in selection, Cockerel Maryland performs beautifully in roasting, braising, grilling, curry, claypot dishes and slow cooking. The bone helps carry flavour through the meat while supporting a richer sauce, broth or cooking liquid.
Suggested recipes: Soy-Braised Cockerel Maryland, Poached Cockerel Maryland with Ginger and Spring Onion, Curry Cockerel Maryland, Claypot Cockerel Maryland with Mushroom, Salt-Baked Style Cockerel Maryland, Red-Braised Cockerel Maryland, Coq au Vin-Style Cockerel Maryland, Chicken Cacciatore, Moroccan Cockerel Maryland Tagine and Grilled Cockerel Maryland with Lemon Herb Dressing.
Pairing suggestion: Chardonnay, dry rosé, light Pinot Noir, 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 true chicken flavour, firmer texture and strong meat structure.
The Maryland is one of our most popular bone-in selections, valued for its flavour, moisture and versatility across everyday and chef-led cooking.
Aurum Fook Wong Cockerel Maryland offers true chicken flavour, a firmer bite and rich bone-in cooking quality.
When roasted, braised, grilled or slow-cooked, it holds texture well while developing savoury depth through the meat, skin, sauce or broth.
~220-250g each · 4pcs (~1kg) per pack · 15 packs (~15kg) per carton
A signature Fook Wong Cockerel selection, ideal for customers who want flavour, structure and reliable cooking performance.
For Cockerel Maryland, we recommend roasting, braising, grilling, curry cooking and claypot-style dishes. As a bone-in cut, it carries flavour beautifully and works well in both Asian and Western family-style recipes.
Pair with Chardonnay, dry rosé or light Pinot Noir. For a modern pairing, serve with a Japanese whisky highball. For tea pairing, choose roasted oolong tea or pu’er tea.
