Poultry Archives - In House Butchers

Posted on May 7, 2017May 7, 2017 by Joe Deguara

Roast Goose with Cider Gravy

Prep Time : 30 Minutes

Cook Time : 1 Hour 30 Minutes

Ingredients :

For the Roast Goose

4-5 kg oven-ready goose
6 small onions, halved
3 bay leaves
A bunch of thyme
2 tbsp sunflower oil

For the cider gravy

1 tbsp sunflower oil
goose neck, chopped into a few pieces
2 carrots, cut into small chunks
2 onions, chopped
2 bay leaves
small bunch of thyme
500 ml Apple cider
1 lt. chicken stock
4 tbsp plain flour

Directions :

Heat oven to 200 C/fan 180 C/gas 6.
Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings.
Season the inside and stuff with the onions and herbs
Rub the breast and legs with the oil; season generously with salt.
Sit the bird, the right way up, in a large roasting tin and cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit.
Place in the oven for 1 hr 30 mins.
Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins.
Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown.
Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
To make the gravy, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelized.
Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly.
Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top.
Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy.
Season to taste, then strain again into a gravy jug.
Goose is packed with flavor, with rich, densely-textured meat, serve on a platter with the herb and onions from the cavity scattered around.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Roast Duck L’Orange

Prep Time : 25 Minutes

Cook Time : 2 Hours

Ingredients :

1 duck

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon salt

1 large granny smith apple

2 cloves garlic

2 sage leaves

1 teaspoon light olive oil

Ingredients for the sauce.

4 tablespoons spicy mango chutney

2 tablespoons peach preserves

1 orange, juice of

3 tablespoons of duck drippings, from pan

1/4 cup red wine

Directions :

Sprinkle chili powder, garlic powder, and salt all over duck.

Cut 1-inch slice in skin of duck on both sides of breasts.

Puree garlic, sage and olive oil and fill in slices in skin with mixture.

Chop apple into 1-inch pieces and stuff inside ducks.

Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.

Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.

Serve L’Orange sauce over sliced duck breasts or other parts.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Duck breast

Prep Time : 30 Minutes

Cook Time : 5 Minutes

Ingredients :

2 duck breasts, about 175 g (6 oz) each

1 teaspoon olive oil

2 spring onions, cut into 2.5 cm (1 in) lengths

50 g (1¾ oz) watercress, stalks removed

1 orange, peeled and segmented

For the marinade:

1 small red chilli, deseeded and finely chopped

1 teaspoon cornflour

1 clove garlic, crushed

1 teaspoon grated ginger

Grated zest and juice of 1 orange

1 teaspoon clear honey

1 teaspoon sesame oil

1 tablespoon dry sherry or rice wine

1 tablespoon dark soy sauce

Directions:

To make the marinade, mix all the ingredients together in a bowl.

Cut the skin and fat off the duck breasts and discard.

Slice the flesh into thin strips and add them to the marinade.

Stir to mix well then cover and leave to marinate for 30 minutes, or refrigerate until required.

Remove the duck strips, reserving the marinade, and pat them dry.

Heat the oil in a wok or large nonstick frying pan over a high heat, then stir-fry the duck for 4-5 minutes until browned.

Pour the marinade onto the duck and allow it to bubble until it reduces and becomes dark and syrupy.

Add the spring onions and watercress, stir-fry for 1 minute, then toss in the orange segments and heat them through.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

BBQ Chicken Wings

Chicken wings are extremely tasty; now BBQ chicken is awesome

Prep Time : 10 Minutes

Cook Time : 45 Minutes

Ingredients :

1/2 cup teriyaki sauce

1 cup oyster sauce

1/4 cup soy sauce

1/4 cup ketchup

2 tablespoons garlic powder

1/4 cup ginger

2 dashes liquid smoke flavoring

1/2 cup white sugar

1 1/2 pounds chicken wings, separated at joints, tips discarded

1/4 cup honey

Directions:

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, ginger, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for low heat.

Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Steamed Whole Chicken

Healthy Steamed Chicken Recipe for any occassion

Prep Time : 10 Minutes

Cook Time : 20 Minutes

Ingredients :

1/2 teaspoon salt

1 teaspoon white wine

1 teaspoon light soy sauce

1/2 teaspoon sugar

1/8 teaspoon white pepper

1 teaspoon finely chopped fresh ginger

1 tablespoon oyster sauce

2 tablespoons chopped green onion, with tops

Directions :

In a medium bowl, mix together the salt, white wine, soy sauce, sugar, pepper, and ginger. Add the chicken, turn to coat, and marinate for 30 minutes in the refrigerator.

Place the chicken in a steamer, cover, and steam over boiling water for 20 minutes.

Coat the cooked chicken with oyster sauce.

Pre-heat the oven to the highest it will go – place the chicken in and keep it in until outside looks brown and crispy. (Approx 5 Minutes) The steaming would have made it very moist so your chicken should be deliciously crisp on the outside and moist and juicy on the inside.