"Juicy flesh, golden skin, perfect in the oven or in a casserole dish."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
The leg is a prized cut for its tender, flavorful meat, ideal for oven roasting, braising, or barbecuing. It withstands longer cooking times very well, resulting in a beautifully browned skin and tender, easily falling-off-the-shoulder meat. For best results, pat the surface dry, season, start with enough heat to brown, then finish with a gentler heat until cooked through. A short rest before serving enhances juiciness, and the cooking juices make a perfect base for a simple sauce. Prepared by your butcher, Allaert, a respected establishment since 1978, serving customers in Belgium only.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Honest meat
Poultry selected for a firm texture and authentic flavor
We select poultry from farms where quality takes precedence over speed. This yields firmer, more flavorful meat, and skin that browns better when cooked. Every choice aims for simple, pure, and delicious poultry, from everyday meals to exceptional dining.
Everything you need to know before you buy
FAQ about Chicken thigh | 1250 g
How to get a perfectly crispy oven-baked skin
Dry the skin thoroughly before cooking and avoid overcrowding the dish; air needs to circulate. Start with fairly high heat to begin browning, then continue at a moderate temperature to cook through without burning. Turn or baste if necessary, then finish with a few more minutes at a higher temperature to enhance the crispness. If using a casserole dish, uncover towards the end of cooking to brown.
What type of cooking results in meat that easily falls off the bone?
A gentle, slightly longer cooking time is ideal. Whether cooked in a casserole dish or in a moderately heated oven, the meat becomes very tender and easily falls off the bone. Reserve some cooking juices, along with onions, garlic, herbs, and a little liquid, then let it simmer gently. The more even and gentle the cooking, the more melt-in-your-mouth the texture will be, without drying out the meat.
Which simple seasonings work best?
Salt, pepper, garlic, thyme, rosemary, and sweet paprika are perfect. For a fresher version, add lemon zest and herbs as a finishing touch. For a spicier version, mild cumin, mild curry powder, or a touch of chili pepper works very well. If you like a glazed finish, apply a sweeter sauce only at the end of cooking to prevent burning.
Barbecue: How to avoid burnt skin and an undercooked center
Use a two-zone cooking method. Start with indirect heat to cook through, then finish with direct heat to brown the skin. Watch the flames carefully, especially if fat drips and flares up. Turn regularly and avoid adding sweet sauces too soon. A short finish on the hot side will give a beautiful color without burning.
How much should I budget per person and how should I serve it?
Generally, one leg per person is a good size, especially with side dishes. For a more substantial meal, add a rich garnish such as roast potatoes and vegetables, or serve with rice and a gravy. For a neater presentation, let it rest for a few minutes, then serve with the strained and quickly reduced gravy; this creates a brighter and more appealing plate.
How to store and reheat without losing the softness
Store in the refrigerator in a sealed container, ideally with a little juice. Reheat in a moderate oven, covered, then uncover for a few minutes to brown the skin. Avoid microwaving, which softens the skin and can dry it out. Leftovers are excellent shredded and used in salads, pasta, or sandwiches, with a little sauce or juice.
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