Product: China Hefengming Bone-in Whole Chicken Leg
Carefully selected quality bone-in whole chicken legs from China's Hefengming — plump and full of flavour. Uniform specifications (260-280G/piece) for standardised catering operations. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Bulk carton packaging (33.1LBS/carton) to meet B2B customers' volume purchasing needs.
About the Product:
Charm Power brings you bone-in whole chicken legs from the China Hefengming brand. Cooked on the bone, the leg releases more marrow richness, giving the meat deeper flavour while staying moist. Each piece weighs 260-280 g, ensuring standardised specifications. Bone-in whole legs are an excellent choice for stews, roasts, master-stock braises and other traditional dishes. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Bone-in Whole Chicken Leg |
| Brand | China Hefengming |
| Origin | China |
| Product Weight | 260-280 g/piece (G/piece) |
| Packing Specification | Approx. 33.1 lbs/carton (LBS/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend the following standard procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and juices.
- Initial Preparation: After thawing, rinse the whole leg; score the thicker parts to help the flavours penetrate and the meat cook evenly.
- Marinating: Marinate with spices or sauces for at least 30 minutes — overnight is even better, letting the flavour reach the bone.
Cooked on the bone for deeper flavour, this product is highly versatile across homestyle and creative dishes:
- Baked Whole Chicken Leg: Marinate and bake — try herb-roasted or honey-glazed chicken leg, golden and crispy outside, tender and juicy inside.
- Master-Stock Whole Chicken Leg: Braise gently in master stock until soft and flavourful, with the marrow enriching the stock — a popular homestyle and restaurant dish.
- Stewed Soups: Whole legs are perfect for simmering with Chinese herbs, vegetables (winter melon, daikon) and mushrooms — the bones give the broth rich gelatine and umami for a nourishing soup.
- Coq au Vin Chicken Leg: Sear until golden, then slow-braise with red wine, vegetables and stock until meltingly tender in a rich sauce — a Western braising classic.
- Curry Whole Chicken Leg: Cut into chunks and stew in curry sauce — the leg meat stays tender and soaks up the aromatic spice.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
