Goose / Turkey / Chicken / Guinea Fowl / Pheasant / Quail
Not sure what bird to have this Christmas and want something just a little bit different? Want to really wow the relatives on Christmas Day? – then this is for you!
Multi-bird Roast, Bird in a Bird or Galantine – call it what you will – this delicious alternative gives you the best of all worlds with layer upon layer of scrumptious birds separated by a force-meat stuffing of your choice. Boneless and easy to carve, just add the multi-bird to your shopping basket and let us know in the notes which stuffing you would like from our Christmas Stuffing’s choices – and we will make your Christmas bird one to remember.
List of stuffings available are:
Sage & Onion
Cranberry & Orange
Garlic and herb
Apple & Herb
Parsley & Thyme
Roasting times: smaller Joints 20 mins per lb + 20 mins over, (larger joints 25 mins per lb + 20 mins over) at 180ºC (350ºF, Gas Mark 4)
If you have a meat thermometer or a temperature probe check that the internal temperature reaches 72ºC.
Best carving method is to slice across the centre of the joint and carve to the thin ends starting from the middle. This gives nice large slices of all birds. Although we distribute all the birds throughout the length of the joint the smaller birds will not quite make it to the extreme ends.
If you want the bones and giblets just ask as we would not normally include them (they are ample on bigger joints).
Don’t forget to tell us which stuffing to use.