James Alexander 4 Bird Roast

4 Bird Roast - Our famous hand prepared 4 bird roasts are made to order from Turkey, Pheasant, Chicken and Duck, expertly combined together so that each bird cooks the next one inside and the juices combine exquisitely. Luxury award-winning pork sausage stuffing is then added to ensure exquisite taste and melt-in-the-mouth texture.  Lastly, the joint is dressed with award-winning Cumbrian pancetta and a couple of sprigs of thyme to maintain the succulent flavours inside and to add visual “wow” effect.

After the main feast any that is left over also tastes very good cold, so you can look forward to another treat if you don’t finish it in the first sitting.

HOW TO COOK YOUR BIRD ROAST

Bring the joint up to room temperature.       

Pre-heat your oven to 190°c/375° (180°c or gas mark 5 for fan assisted ovens)

Calculate the cooking time allowing 15 minutes per 450g, then add 20-30 minutes to overall cooking time

Remove the packaging and place in a large roasting tray

Season well

Cover with a loose tent of foil

Place in the middle of your pre-heated oven

Roast for the calculated time basting every 30 to 40 minutes

Remove the foil tent 30 minutes before the end of the cooking time to brown and crisp the skin

Check that it is cooked by inserting a skewer – the juices should run clear. If they are a little pink give them 15 minutes more and check again

Transfer to a serving platter and tightly cover in the foil and allow to rest for 30 minutes before carving

Extra Information