Chicken is the meat from the most common type of domesticated fowl and is one of the largest meat producing industries in the world. Poultry faming is the single biggest sector of the South African agricultural economy and plays a huge role as the primary source of protein for the majority of South Africans. All parts of the chicken are used and utilized, including offals, and can be braaied, stewed, curried or grilled.

Our fresh chickens are supplied by Argyle Poultry which is based just outside Pietermaritzburg.
Frozen chicken products are supplied by Rocklands Poultry, Rainbow and Astral Foods among others.

 

Hover over a meat cut onthe left for more information.

 

 

 

 


Whole Chickens always work well as a Family Roast with a few root vegetables like carrots, potatoes and butternut. They can also be split along the backbone, marinated and grilled over a fire in the oven as a flattie or spatchcock chicken.
Recommended Methods: (1) Roasted in oven, (2) Spatchcocked, (3) Marinated and Grilled


Wings work fantastically as a snack or starter especially with a sweet and sticky sauce or marinade. Grilled or put onto the braai they are delicious. They can also be sold as Chicken Drumettes where this is the first joint of the wing.
Recommended Methods: Marinated and grilled or braaied


Thigh meat is also dark and like the drumstick, has a great deal of flavour. It is also as versatile as its leg counterpart, with a lovely firm and juicy texture. They can be put into stews, curries, casseroles or even put on the braai
Recommended Methods: (1) Marinated and grilled or braaied, (2) Put into Casseroles, (3) Curries or Stews


The dark meat of the leg or drumstick is regarded as one of the tastiest parts of the chicken. It is juicy and can be used in a whole number of ways ranging from Stews or Curries, to Oven Baked and Braais.
Recommended Methods: (1) Marinated and grilled or braaied, (2) Put into Casseroles, (3) Curries or Stews