Description
There are 2 little pockets of dark organic meat on the underside of your chicken at the top of each thigh. They’re the pieces you pop out with your fingers once you’ve carved your roast chicken, the cook’s treat. Tender and perfect sized to make a chicken stew, we leave the skin on to enhance the flavour. Make a curry, or a risotto, or even a chicken and rice pilaf, they’re a perfect carrier for spicy stronger flavours, and they’re very chickeny tasting.
