|
Preheat oven to 190C - 400F.
Place roast in a roasting pan and rub salt into the
breast. Cover pan completely with tin foil, place in
preheated oven and roast for three to four hours depending
on the size:
Small Roast - up to 4.5kg (10lbs) - 3 hours
Medium Roast - 4.5-5.4kg (10-12lbs) - 31/2 hours
Large Roast - over 5.4kg (12lbs) - 4 hours
Please do not overcook. Remove the tin foil for the
last twenty rninutes of the cooking time to allow the
skin to become golden and crispy. The meat is cooked
when a skewer inserted in the side lets the juices run
clear.
Allow the roast to rest in a warm oven (about 100c
- 210F) for at least 40 minutes before serving. Tl,is
resting period is very important as it allows most of
the juices which have bubbled up to the surface of the
meat to seep back into it, and the meat itself firms
up to make it easier to carve. Some of these juices
will escape though and these should be poured into the
gravy.
To carve, place on a flat board and slice through,
as you would a loaf of bread, using a sharp knife. Carve
into thickish slices.
Serve with roast potatoes, gravy and a selection of
vegetables.
THIS PRODUCT WILL NEED 48 HOURS TO THAW OUT FROM
FROZEN
Three
Bird Roast printable PDF (451kb).
If you are unable to view the Adobe PDF. Please
click on the icon below to download the reader
for free.
| 
