Top tips for cooking game birds and chicken
- Game birds, like pheasant and guinea fowl, are in season from September or October through to January or February, so Christmas is a good time to enjoy them. Whether you’re cooking game or chicken, look out for well-reared, free-ranging birds. They are available in most supermarkets. 2. Some birds come with the giblets. Check inside the bird if they do, and remove them before cooking. Use giblets to make stock or gravy.
- Don’t let it dry out! Birds have a tendancy to dry out when overcooked – from quail to chicken, their varying sizes mean that cooking times will vary widely too. Be sure to follow instructions carefully. 4. Basting during the cooking process will help keep the meat moist. Tilt the tin and use a spoon to scoop up some of the juices and drizzle it over.
- Leave to rest after cooking, covered with tin foil and a couple of tea towels so it stays warm. Game bird and chicken recipes to try
