Chicken Keel
Chicken keel bone with residual meat — the secret base for body-rich stocks and bone soups.
Product details
The keel (or wishbone) is the boat-shaped central breastbone left after fillet is removed, with small amounts of clinging meat. Packed with marrow and collagen — the foundation of restaurant-quality chicken stock. Method: simmer with ginger, scallion, and white pepper for 90 minutes for a stock that's clear yet substantial — perfect for ramen, herbal chicken soup, or chicken rice. Cheaper than meat but delivers deeper flavour. A kilo holds 8–10 pieces.
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Today at the farm. Tomorrow in your kitchen.
No middle-warehouse. No weeks in a freezer. Slaughtered today — at your door tomorrow morning.
Halal Malaysia. Slaughtered in our own facility.
Our Kepong facility operates to Halal Malaysia standards (JAKIM MS1500). Every parcel arrives with an actual slaughter timestamp — not vague 'fresh' claims. The official JAKIM certificate will be uploaded once client verification completes.
Important: The image below is the official Halal Malaysia emblem issued by JAKIM — not AyamSegar's specific certificate. The real cert with registration number and expiry will be displayed here after client verification.
Halal Malaysia emblem (JAKIM) — AyamSegar's specific certificate will appear here.
Inside our Kepong facility
Actual processor. Not a reseller.
AyamSegar is operated by Ayam KIP Sdn Bhd — a registered poultry processor in Kepong that has long supplied Klang Valley restaurants and hotels. We're now open to home kitchens.
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