Chicken, the original thing that other meats sometimes taste like.

Roast Chicken Kit. Everything you need to cook-up a perfect li'l chicken all by yo self. Your "special" friend with think you've got mad skills in the kitchen, and you know what they say about the size of your "mad skills in the kitchen..."
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The only one in Japan! We take a chicken and stuff it in a duck, then we take the duck and stuff it in a turkey. We remove all the bones and liberally pack in a helping of our stuffing mix, then sew the whole thing up. The coolest centerpiece of any party.
We strongly recommend that you use a meat thermometer and a large oven bag to make sure this is cooked all the way through!
Dimensions(about):.................35X30X15cm cm
Contains giblets:.......................No
Pop-up timer:.............................No
Aprox.Thaw Time:.....................4-5days
Aprox.Roast Time:....................4-5hrs
Feeds:.........................................20-25
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Whole boneless chicken breasts. Each breast about 220 grams.
Keeping fresh frozen chicken breast in stock is a little tricky. Sometimes when the market is short, the packers ship everything in chilled form and rely on the downstream distributors to freeze it. There is nothing wrong with this other than that the individual bags will have an expiration date for chilled storage which is much shorter than the two years given for frozen storage and one package might have both dates on it. If you are OK with that, then our chicken breasts are a good deal and tasty too!
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Raw chicken tenders in a 2 kg pack. "Sasami" in Japanese, these are chicken fillets cut from the breast. More so than breasts, tenders stay moist when breaded and fried, they are also great basted in barbecue sauce and cooked up on the grill.
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In my opinion, the tastiest part of the chicken. Karage anyone?
This comes in a large, 2 kg bulk pack with 8-10 pieces in each bag. It is possible to safely separate this into smaller packs yourself. First partially thaw in the refrigerator or in a bowl of ice water. When it's possible to break the thighs apart, portion and bag or wrap them well. Be careful not to let the chicken sit at room temperature for more than about 10 minutes, and clean and disinfect your work area well so that you don't cross contaminate.
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Buffalo wings. Drummettes. These are the little drum-stick looking section of the wing, very meaty! Most places that serve Buffalo wings serve a mix of these (which look like little drumsticks) and the next section of the wing closer to the tip.
These are fresh frozen, usually IQF which means "Individually Quick Frozen" so that they are easy to separate. Although sometimes we get them frozen in the bag. Uncooked.
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The whole thigh and leg. 4 pieces in one pack
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A 2 kg bag of chicken livers for aspiring pate-ers everywhere! Well everywhere in Japan at least.
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This item always makes me think of Bill Cosby. A 2 kg bag of frozen hearts. A yaki-tori favorite in Japan.
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What Nagoya is famous for. These are the wing including the tip. I mix these with the drummettes (tebamoto) when making hotwings - just deep fry then swish around in a bowl with our barbecue sauce spiked with vinegar and a pinch of cayenne.
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These whole chickens are great. Pop one in the oven and in 45 minutes you have dinner for two.(About19x11x10cm)
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These whole chickens are great. Pop one in the oven and in 45 minutes you have dinner for two.(About20x12x11cm)
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A big ol' bag of bones for stock.
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A big (little) pack of chicken wings.
5 pieces of chicken wings with the tips removed, called "tebanaka" in the local parlance. These come from the USA.
5 pieces of the drumstick looking part of the chicken wing, called the drummette or "tebamoto" in Japanese. These come from Brazil.
Fry these up, coat them with our Naked Wing Sauce, go wild.
*Hint: Coat the wings with corn starch before frying for crispier wings.
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Just fry-up these wings and cover in sauce for instant, naked, gratification.
You get:
1 bottle of our Naked Wing Sauce (S)
1 mixed pack of 5 X tip-off wings (tebanaka) and 5 X drummettes (tebamoto)
messy fingers
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The Meat Guy's Original Naked Wing Sauce - Your wings will never go naked again! We set out to make the best buffalo wing sauce ever and we did even better - this stuff is awesome. Really, those girls at that restaurant chain that rhymes with "tooters" were all seriously drooping once they heard about this. It's spicy, bold, even just a little smoky, slather it on wings or anything else that needs some dressing up. Everything will just be naked without it.
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