WHOLE BIRDS & KBXS
Place breast side down, add 500ml water and your favourite vegetables. Season well. Do NOT stuff – cook your stuffi ng separately.
Crowns: As above – but breast side up. Joints: As whole bird – but skin side up and with 250ml water.
All Products: Put in oven with no foil so you don’t steam the skin and poach the meat.
Turn the bird over halfway through our recommended cooking time. Season again. Pierce right through the skin between the leg and breast to allow the juices to drain and the thighs to cook. Add more water if required
Crown, Joints & KBXS: Halfway through our recommended cooking time, add more water if required.
From halfway through cooking time, monitor the temperature regularly by putting the thermometer halfway through the thickest part of the meat. Our cooking times are a guide only – all ovens vary so, regardless of the time in the oven, trust your thermometer! (And don’t leave it in the meat while cooking).
Take out of the oven as soon as the needle hits 60°C and leave to stand for at least 30 minutes – it will keep cooking and the needle will climb. Don’t be tempted to cover it – it won’t go cold. How Do You Like Yours?
If the temperature of the meat after standing for 30 minutes is:
60°C – It’s pink
65°C – It’s perfect
70°C – It’s overcooked
MAKE THE TASTIEST GRAVY…
Skim any excess fat from the top of the stock and scrape in all the delicious caramelised bits from the roasting tin and heat.
The breast and leg skin can be peeled off and placed on a baking tray. Season and return to a hot oven for approximately 10-15 minutes until crisp – it’s delicious!