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5 articles
The Sunday roast is a fine institution, but it is not the only day for a whole bird. A Monday chicken or guinea fowl can set up the week, cut costs and make leftovers feel like a plan rather than an afterthought.
When the fruit bowl is full of pears and the wind has stripped the apple trees, British poultry is the natural supper partner. Three simple recipes — roast chicken with pear and sage, duck with sharp apple sauce, and turkey mince with cider and apples — make the most of a late-autumn glut.
Cooking for one or two should not mean a week of chicken leftovers or a freezer full of anonymous portions. With a little planning, a small British chicken or a poussin can give you a proper roast and a second meal without the waste. Here is a practical guide to buying, freezing, roasting and stretching poultry for smaller households.
Cockerel is often overlooked by supermarkets and shoppers alike, but this slower-grown bird brings deep flavour and a proper Sunday lunch to the table. Here is why it deserves a place in your kitchen, plus a practical pot-roast method for British homes.
When the weather turns properly cold, a British chicken deserves more than a hot oven and a tin of roasties. These three slower methods — braising, poaching and pot-roasting — make the most of every cut, every drop of stock and every leftover.