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Chicken Thigh Bone-In – Cage-Free | Australia | 400g
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Steggles cage-free chicken thigh bone-in, 400g, skin-on. Halal certified. No added hormones. The bone keeps the meat moist under high heat and long braises. Try our Citrus Baked Chicken with Herb Quinoa recipe for inspiration.
Description
About this cut:
Steggles cage-free chicken thigh, bone-in and skin-on, 400g. The bone adds depth of flavour during cooking and keeps the meat moist under high heat or through longer braises. Good for oven roasts, one-pan meals, BBQ, and slow-cooked dishes where the thigh holds together better than breast.
Where it comes from:
Raised on Steggles farms across Australia. Cage-free, raised in large barns with easy access to food and water. Fed a diet of cereal grains, protein meals, vitamins and minerals. No added hormones. Halal certified.
How it gets to you:
Portioned and blast frozen in Australia. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Thaw overnight. Sear skin-down in a hot pan until the skin is golden, then transfer to the oven at 180°C for 20 to 25 minutes until the internal temperature reaches 74°C. Or cook directly on the BBQ over medium heat for 25 to 30 minutes, turning occasionally. Try our Citrus Baked Chicken with Herb Quinoa recipe.
Good to know
- Origin: Australia (Steggles cage-free farms)
- Cage-free; Halal certified; no added hormones
- 400g per pack; bone-in, skin-on; blast frozen
- Thaw in fridge; use within 3 days of thawing
- Nutrition per 100g: energy 940kJ, protein 15.5g, fat 18.3g of which saturated 5.6g, carbohydrate 0g, sodium 53mg
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Chicken range.
Frequently asked questions
The bone conducts heat slowly and the surrounding meat holds moisture, so bone-in thigh tolerates roasting, barbecuing and long braising far better than a fillet, while the skin renders and crisps. At 18.3g fat per 100g it is the richest cut in the range. The Meat Club sells it in 400g packs, Halal certified.
Thaw overnight, pat the skin completely dry, then sear skin-down in a hot dry pan until golden, around 6 to 8 minutes. Transfer to a 180°C oven for 20 to 25 minutes until the internal temperature reaches 74°C. Do not move the thigh while the skin is setting or it will tear.
Each 100g carries 940kJ of energy, 15.5g protein and 18.3g fat of which 5.6g is saturated, with 53mg of sodium and no carbohydrates. Much of that fat sits in the skin and renders out during cooking, which bastes the meat and gives roast thigh its flavour. Removing the skin beforehand lowers it considerably.
Yes, and they suit it better than breast. Cook over medium heat for 25 to 30 minutes, turning occasionally, and keep them away from the hottest part of the grill so the rendering fat does not flare. Marinate for at least 30 minutes first. Check the thickest part reaches 74°C before serving.
No salt is added. The 53mg of sodium per 100g occurs naturally in the meat, since the pack contains chicken and nothing else, with no brine, additives or carbohydrates. That is worth knowing if you season your own food and want to control what goes on it. Each 100g also holds 15.5g of protein.
