Cockerel Offal Mix | Hearts, Liver & Giblets | Fook Wong Chicken | 450g pack
$8.60UNIT
Aurum Cockerel Offal Mix brings together hearts, liver and giblets from our slow-grown Fook Wong Cockerel in one convenient 450g pack.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its true chicken flavour, firmer structure and whole-bird eating quality. This specialty offal selection offers a mix of textures and flavours: hearts bring a firm, satisfying bite; liver adds rich savoury depth and smooth texture; and giblets contribute structure, broth flavour and cooking versatility.
This pack is ideal for customers who appreciate traditional whole-bird cooking, offal dishes and flavour-led recipes. It performs well across quick stir-fries, pâté-style preparations, soups, stocks, braises, rice dishes and chef-led entrées.
Suggested recipes: Cockerel Offal Stir-Fry with Ginger and Spring Onion, Cockerel Liver Pâté, Cockerel Heart & Liver Pâté, Black Pepper Cockerel Offal, Soy-Braised Cockerel Giblets, Cockerel Offal Fried Rice, Cockerel Giblet Soup, Cockerel Offal Gravy and Cockerel Offal Noodle Soup.
Pairing suggestion: Japanese whisky highball, dry sake, crisp lager, Pinot Noir, roasted oolong tea, hojicha 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.
This offal mix reflects Aurum’s whole-bird approach, bringing together hearts, liver and giblets for fuller flavour and thoughtful cooking use.
Aurum Cockerel Offal Mix offers a layered offal eating experience with firm hearts, rich liver and flavourful giblets.
It carries ginger, spring onion, soy, black pepper, garlic, chilli, butter, herbs and stock-based seasonings well, making it suitable for both Asian-style quick cooking and Western-style pâté or gravy.
450g pack · 22 packs per carton
A versatile cockerel offal selection for customers who enjoy richer flavour, texture and traditional cooking.
For this Cockerel Offal Mix, we recommend separating the pieces by cooking method when needed: hearts for skewers or stir-fries, liver for pâté or quick pan-searing, and giblets for soup, stock, braise or gravy. For one-pan cooking, stir-fry quickly with ginger, spring onion, black pepper or soy-based sauces.
Pair with Japanese whisky highball, dry sake, crisp lager or Pinot Noir. For tea pairing, choose roasted oolong, hojicha or pu’er tea to support savoury offal dishes.
