Tom Hixson of Smithfield is proud to offer a range of poultry products, sourced from the finest, reputable producers. Unrivalled in juiciness, tastiness and succulence, our 5kg chicken breasts and skinless chicken thighs are lean and naturally rich in protein.
Perfect for meal prepping, our chicken offers a high source of protein whilst remaining low in calories. For entertaining friends and family at your next BBQ, why not try our jumbo chicken wings? Perfect for slathering in sticky sauces, our chicken wings are bound to be a crowd-pleaser.
We also offer a range of quality turkey cuts, from succulent turkey butterflies, to tasty turkey rashers. We offer two sizes of our delicious turkey butterfly joint, perfect for families of all sizes at Christmas time and beyond. Our smoked turkey rashes are a tasty lower-calorie alternative to pork bacon. We don’t add extra water to our chicken and turkey cuts, ensuring they stay large and remain delicious and meaty.
Poultry includes meat that is taken from birds, typically chickens, turkeys, ducks, and geese. When buying poultry cuts, you will most likely find whole roasting joints, wings, thighs, or breasts.
To ensure your meat is cooked thoroughly, your chicken or turkey should reach an internal temperature of 75°C. The chicken or turkey juices should also run clear before serving.
Investing in a meat thermometer takes out the guesswork, resulting in perfectly-done chicken and turkey every time
A marinade isn’t essential, but it can significantly improve the chicken’s taste. That’s because the marinade imparts more flavour to the chicken than just a simple seasoning does. You can buy ready-made marinades or make your own.
There are many recipes, but to create a simple Gochujang and Buffalo sauce, for example, all you need is Gochujang paste, sesame oil, soy sauce, and a variety of spices slathered over the chicken wings.
How you cook your joint, and how long you cook it for, will vary depending on your choice of bird, and the size. First, brine or season the chicken. Then as a guideline, cook your joint for 20 minutes at 200 degrees Celsius followed by an extra 20 minutes at 180 degrees Celsius (per 500g.)