There multiple poultries suitable for Christmas, āLes Gastronomesā team would like to guide you : from quail, guinea fowl, Bresse chicken, capon, goose or Turkey? everything is a question of distinction. So, let's go all to best prepare your table of holidays!
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The Goose
Luxury dishes, we propose a frozen version which is readily available to prepare forĀ Christmas. Bought whole and empty, Whole, gooseĀ is usually eatenĀ stuffedĀ andĀ roasted.
ForĀ bakingĀ a stuffed turkey, allow half an hour per kilogram of meat at 160 Ā°C (thermostat 5). Alain Ducasse recommends the Goose Stuffed with Apple, Chestnuts & pan-fried pears.
to order your goose, click here
The Turkey
It is the female of the turkey. Less tasty and drier than chicken, it is also lighter and can be eaten all year round, its breeding having become largely industrialized. The best come from France as they Free Range. Usually available frozen, we do have some Fresh Turkeys for Christmas. Their quality reflects with a soft chest, which must beĀ flexibleĀ andĀ plump.
Bought plucked, We do recommend to choose a turkey that is too voluminous becauseĀ beyond 5 kf, its flesh loses flavor and tenderness. For optimal flavor, prefer aĀ farm turkeyĀ and count between 250 and 300 grams per head and for cooking: bake for 20 minutes per kg. To prevent the flesh from becoming too dry, you can barder it (surround it with a slice of bacon) before putting it in the oven, and to make it golden brown, brush it with butter.
to order your fresh turkey, click here
to order your turkey, click here
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The Capon
This is the name given to theĀ castered male chicken. It is usually sold "ready to cook" or whole empty. Due to its castration, the capon does not develop a crest. A 3.5 kg poultry will delight eight people. Our French sourced CaponĀ guarantees properly castrated poultry, raised outdoors.
Once at home, the capon must beĀ taken out of its packaging and rolled in a clean cloth. Placed in the refrigerator for 24 to 48 hours, its flesh relaxes and gains tenderness.
Remove the capon from the refrigerator at least one hour before cooking begins. You can poach it before roasting it. AllowĀ 50 minutes of cookingĀ for a one-kilogram capon, which must beĀ regularly sprinkledĀ with its juice.
to order your fresh capon, click here
to order your capon, click here
The Duck
Another LuxuriousĀ dishes, we propose a frozen version which is readily available to prepare for Christmas. Bought whole and empty, Whole, duck is usually eaten stuffed and roasted.
For baking a stuffed duck, allow half an hour per kilogram of meat at 160 Ā°C (thermostat 5). Duck marries well with cranberries, orangers
to order your duck, click here
Quails
They are rather economical and superb on the plate, served in individual portions. Another good point:Ā they cook fast. Allow an average of 45 minutes of cooking. To prepare them, rely on simplicity, for example with aĀ very refinedĀ recipe for quailĀ stuffed with grapes, or prepare a stuffing made from poultry liver mousse and chestnut. The tip:Ā clad theĀ quailsĀ with baconĀ before cooking them, it will bring an extra taste!Ā
to order your quails, click here
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GUINEA FOWL
For aĀ beautiful room, count at leastĀ two kilograms. For preparation and cooking, guinea fowl is very similar toĀ turkeyĀ orĀ capon. A beautiful traditional stuffing (sausage meat, offal, bread soaked in milk, shallots, bouquet garni, cognac...) and aĀ conscientious wateringĀ of the beast during cooking will make your poultry a real festive dish.
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to order your turkey, click here
