Three Bird Roast

Adlington have long traditions of supplying the finest quality poultry, renowned for both their flavour and excellence, trust us we’ve been buying our award winning Label Anglais chicken from them for years!

Small (minimum 2.5kg)- A duck stuffed with turkey, stuffed with guinea fowl with a spiced apple & cranberry sausage meat filling, prepared by hand at Adlington Farm.

Serves: 6-8 

Large (minimum 5.5kg)- A turkey stuffed with duck, stuffed with pheasant with a sage & caramelised onion sausage meat stuffing, prepared by hand at Adlington Farm. 

Serves: 12-14 

May contain lead shot

Carving instructions-

1. Let the product ‘rest’ for between 20 and 30 minutes out of the oven, away from any heat with tin foil lightly draped over it.
2. Take a sharp thin bladed knife with a blade length of roughly 20cm
3. Ensure it is nice and sharp, either by using a stand alone sharpener or a steel.
4. Stand over the product and look directly down onto it. Use a carving fork in your ‘non-knife’ hand to hold the joint, and with the other, carve straight lines vertically through the breast meat and onto the plate.
5. You now have the idea… you are carving like a pro and you have earned that glass of wine!

Ingredients

Small – Duck (64%), Turkey (18%), Guinea Fowl (9%), Stuffing (9%)

Stuffing- sausage meat stuffing (Pork, Rice Flour, Salt, Potato Starch, Preservative E221 (SULPHITE), Onion Powder, Spice Extracts, Herb Extract, (CELERY), Dried Apple, Dried Cranberry, Five Spice)

Large – Turkey (64%), Duck (18%), Pheasant (9%)

Stuffing- (Pork (55%), Rice Flour, Salt, Potato Starch, Preservative E221 (SULPHITE), Onion Powder, Spice Extracts, Herb Extracts, CELERY, Dried Sage, Caramelised Onion, Brown Sugar, Red Onion)

See allergens in bold capitals

Cooking instructions

Defrost fully before cooking. Pre-heat oven to 190c/400F or gas mark 6 (170c for fan assisted ovens). Remove all packaging, weigh and place the Three Bird Roast in a large roasting tin, season and cover loosely with foil. Calculate cooking time allowing 50 minutes per kg. Place in the middle of the oven, roast the joint for the calculated time, basting occasionally with the pan juices. 20 minutes before the end, remove the aluminium foil and continue to cook until the skin becomes crispy and the juices at the thickest part run clear. Ensure that the centre of the roast is piping hot, a minimum core temperature of 72c is recommended. Allow the roast to rest at room temperature, loosely covered with foil, for 30 minutes. Relax, carve and enjoy!

Please not these are guidelines and ovens may vary. Always ensure the centre of the joint is piping hot before serving.

• Storage & shelf life information

  Once defrosted use within minimum 5 days.

  Dispatched frozen, can be frozen on receipt if not fully thawed

Nutritional Information

 

Supplied by:

Forman & Field Contact Details: Forman & Field,
H. Forman & Son,
Stour Road,
Bow
Fish Island,
London
E3 2NT

Monday to Sunday: 8am - 4pm

Telephone: 

0203 601 5464 or 0208 5252 399 (GMT)

 

Email:

General Information: info@formanandfield.com

 

Country of Origin

Scotland, United Kingdom

 

Package Type

Prepacked.

 

Disclaimer

Please note that while we take every care to ensure that product information displayed on our website is correct, product are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

If you require specific advice on any of TBG branded product, please contact our Customer Care Service Team at customerservices@theblackgrocer.co.uk. For all other international products, please contact our Sales Team at sales@theblackgrocer.co.uk. For all other products, please contact the manufacturer.

This information is supplied for your personal use only. It may not be reproduced in any way or form without the prior consent of TBG nor without due acknowledgement.