Chicken

Chicken is primarily divided into white meat (breasts and wings) and dark meat (thighs and drumsticks). Key cuts include the lean breast (ideal for baking/grilling), juicy thighs (great for slow-cooking), drumsticks (perfect for roasting), and wings (often split into drumettes and flats for appetizers)

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15.000 kgs
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Chicken Leg Quarter, USDA Organic
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