Christmas Meats and COCKEREL.
Discussion
I'm not a massive fan of turkey, I think it's a bit crap. I like goose but it's always disappointing how little meat they offer I think.
I had a cockerel last year and it was about ten thousand times nicer than I imagined.
I envisaged a stringy old dry lump (basically like turkey but chickenyer) but instead it was like ULTRA CHICKEN on a plate; juicy, tender, masses of flavour and about three times as big as a chicken.
Now, I didn't order it or cook it, and at the time I thought it was capon (apparently not allowed anymore?!) but the question is...
Where are the best places to order Christmas meat online, for delivery, and does anyone else go for cockerel / capon or whatever, and if so, where from?
Tried local butchers they told me capon doesn't happen anymore...
Where are you getting your meat?
I've dodged the "cooking for Xmas" bullet this year (for the first time in a long time).
But when I do cook, I usually eschew poultry; it's a lot of farting about for the reward you get, so I tend to like a slow-roasted leg of lamb, shoulder of pork, topside of beef. Bung in oven, leave for six hours, make veg and gravy, done.
Pork is best because crackling.
We have a very good local butcher in town, so that's where the Xmas meat comes from.
But when I do cook, I usually eschew poultry; it's a lot of farting about for the reward you get, so I tend to like a slow-roasted leg of lamb, shoulder of pork, topside of beef. Bung in oven, leave for six hours, make veg and gravy, done.
Pork is best because crackling.
We have a very good local butcher in town, so that's where the Xmas meat comes from.
ds away.No help to OP but we're getting a couple of muscovy ducks from a local smallholding.
We have twelve here for Christmas and fourteen on Boxing day. I agree though, I'm not a huge fan of turkey but there is outcry if I don't cook it!
For Christmas Day I'm cooking a turkey and a roasting a four-rib of beef. Will be doing the normal roast potatoes, parsnips, bread sauce, stuffing, carrots etc.
Boxing day i'll be cooking a glazed ham and serving the turkey and beef leftovers. I also usually make a big pork pie in advance along with a massive pile of bubble and squeak.
For Christmas Day I'm cooking a turkey and a roasting a four-rib of beef. Will be doing the normal roast potatoes, parsnips, bread sauce, stuffing, carrots etc.
Boxing day i'll be cooking a glazed ham and serving the turkey and beef leftovers. I also usually make a big pork pie in advance along with a massive pile of bubble and squeak.
Fishtigua said:
PedroB said:
bread sauce,
Now this what Christmas is all about. The smell of a good Bread Sauce whaftting around as you serve up is true magic. Not doing a goose this year, maybe a duck or pheasant, less hassle.CommanderJameson said:
I've dodged the "cooking for Xmas" bullet this year (for the first time in a long time).
But when I do cook, I usually eschew poultry; it's a lot of farting about for the reward you get, so I tend to like a slow-roasted leg of lamb, shoulder of pork, topside of beef. Bung in oven, leave for six hours, make veg and gravy, done.
Pork is best because crackling.
We have a very good local butcher in town, so that's where the Xmas meat comes from.
This is sage advice.But when I do cook, I usually eschew poultry; it's a lot of farting about for the reward you get, so I tend to like a slow-roasted leg of lamb, shoulder of pork, topside of beef. Bung in oven, leave for six hours, make veg and gravy, done.
Pork is best because crackling.
We have a very good local butcher in town, so that's where the Xmas meat comes from.
Yes, I agree wholeheartedly, but I have a bit of a thing for cock.
I HAVE A BIT OF A THING FOR COCK.
Anyway, yes - it'll be t'other meats if I can't get the right bird.
I can only apologise.
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