POULTRY ROASTING

most poultry s suitable for roasting this page lists the Whole poultry products we supply. But it is possible, of course, to roast most parts individually sucessfully.

Fresh Whole Chicken is probably the most popular roast poultry and not only makes a great family roast for Sunday but the left overs can be used in many ways. Even a “cleaned” carcass can be used to make soup.

(see our recipe site https://lincspf.store for suggestions)

Duck is a popular and easier roast with a slightly gamier flavour than chicken and very tasty. Cook the breast medium-rare for the best flavour. Make the skin crispy and drain the excess fat that is great for your next batch of roast potatoes.

Goose is available year round a larger roast bird with a gamey flavour which should be could with a med rare breast.The drained fat makes the best roast potatoes ever.

Turkey is the star bird at christmas but is available all year and makes a great roast for a big occasion. Don’t overcook it and dry it out!!!

Before cooking always take the birds out of the fridge at least an hour before starting roasting. Alway season beore starting roasting and always pre-heat the oven.