POULTRY, GAME & VEAL

Our naturally plump barn-fresh chickens are sourced from handpicked suppliers in the north of England.

Portion sizes (per person)

Chicken: Per person allow 1 to 2 chicken thighs, 1 chicken leg, 2 chicken drumsticks, around 180 g of chicken fillet and 450 g of a whole chicken (bone-in with skins).

Game: Starting from 120g per person for a modest portion.

Temperatures / cooking times

Chicken: Fillets, thighs, legs and drumsticks should be cooked to an internal temperature of 165 F / 74 C. Whole chicken: 200 C (180 C fan) / Gas Mark 6 for 45 minutes per kg plus 20 minutes.

Roasting

• Whole chicken: 1 hour and 40 minutes (stuffed: 2 hours and 10 minutes)
• Chicken fillets: 35-45 minutes (depending on size)
• Boneless thighs: 20-30 minutes
• Chicken wings: 25-30 minutes
• Bone-in chicken legs: 40-55 minutes

Grilling / Frying

• Whole chicken: 1 hour and 25 minutes (unstuffed)
• Chicken fillets: 9-12 minutes per side
• Boneless thighs: 5-8 minutes per side.
• Chicken wings: 8 minutes per side
• Bone-in chicken legs: 15-18 minutes

Game: This meat is very low in fat, so best served medium-rare. For example, cook your venison steak for 2 to 3 minutes each side.

Veal: This lean meat dries out easily, so only cook at low temperatures or for a very short time. For example, cook your veal escalope over high heat for 1 to 2 minutes each side.