THE IMPORTANCE OF HALAL CHICKEN
Halal chicken is a cornerstone ingredient in UK kitchens, valued for its mild flavour, adaptability, and appeal across cuisines. For many, it offers not only great taste but also the reassurance of ethical preparation and freshness.
Chefs can get the most from this versatile protein by understanding each cut, using the whole bird, and pairing it with complementary flavours.
CUTS AND THEIR BEST USES
- WHOLE CHICKEN
Best for: Roasting, slow cooking
Why use it: Economical; leftovers and bones can be used for stocks and soups. - BREAST
Best for: Grilling, stir-frying
Why use it: Lean, quick to cook; benefits from brining to retain moisture. - THIGHS
Best for: Curries, stews, oven bakes
Why use it: Rich flavour and tender texture. - WINGS
Best for: Barbecues, frying, starters
Why use it: Crispy skin and high flavour payoff. - OFFAL
Best for: Pâtés, skewers, soups
Why use it: Affordable, nutrient-rich, full of flavour.
WHY QUALITY CHICKEN COSTS MORE
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Healthy feed and good farming practices enhance taste and texture.
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Proper handling and Halal certification ensure traceability and freshness.
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Larger birds offer more portions but require careful cooking to avoid dryness.
CLASSIC PAIRINGS
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Spices & Herbs: Garlic, paprika, thyme, rosemary, cumin.
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Cuisines: Middle Eastern shawarma, Asian soy–ginger stir-fry, British roast chicken.
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Drinks: Crisp white wines, light ales, or refreshing soft drinks.
MAKE THE MOST OF EVERY BIRD
With rising costs, chefs can maximise value by using every part — from prime cuts to bones for stock. Halal chicken offers consistent quality, versatility, and a place on any menu, from casual dining to fine dining.