Welcome to our first ‘How to…’ guide. This edition we will be focusing on roasting poultry, and a guide on exactly how to do it, with useful tips and information. Also, visit our recipe section here for some great recipes to try out.
Baste the chicken skin with softened butter and season with salt and black pepper. For extra flavour and juices, arrange bacon rashers across the breast section. Roast in a baking tray, in the centre of a pre-heated oven (190°C depending on weight) for between 1 – 2 hours, again depending on the weight of the chicken. For the last 15 minutes, remove the bacon and keep warm, to brown and crisp up the chicken skin. Then leave to rest for 30 minutes before serving.
Firstly, make sure you know the weight of the turkey so you can calculate the correct cooking time as timings will vary. Take the turkey out of the fridge the night before so when it is ready to cook it is room temperature. If frozen, ensure it is completely defrosted before preparing and cooking. To flavour, arrange rashers of bacon over the breast area, and season with salt and black pepper. Create a loose foil parcel on a baking tray and place in a pre-heated oven (220°C) for 40 minutes (this is based on 6.5kg weight) Then decrease the temperature to 170°C for 3 ½ hours. Then, remove foil, baste with juices and cook for a further 40 minutes at 200°C. Remove bacon to allow the skin to brown. Check the juices run clear, then remove from the oven, cover with foil and leave to rest for 45 minutes.
Remove the duck from the fridge approximately 30 minutes before cooking. Preheat your oven to 220°C, pat the skin with a kitchen towel and season with salt and black pepper. If the duck came with giblets, remove and use for stock. Place in a roasting tin and roast for 20 minutes (per 500g) plus 20 minutes extra. Remove from the oven, cover with foil and rest for 10 – 20 minutes.
Firstly, check the weight to determine cooking times and remove the giblets before cooking. Goose contains a lot of fat so it is best to be cooked on a wire rack over a baking tray. This way you can retain all the fat and use it for other recipes. Remove the lumps of fat inside the cavity, prick the skin all over and season with salt. Roast for 30 minutes on a high heat (based on 4½kg weight) Reduce the heat to 180°C and roast for another 2½ hours. Ensure juices run clear, remove and rest for 20 minutes. It can sometimes be difficult to cook the legs and thighs well, at the same time, so a helpful tip is it remove the legs and cook them separately to ensure they are juicy and the breast is tender.