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Chicken is a brilliant bird — no argument there. But if it's the only poultry ever making it onto your dinner table, you're missing out on some of the most interesting, flavourful, and genuinely seasonal eating that British food has to offer. Duck, goose, and guinea fowl each bring something distinct to the kitchen, and they're more accessible than most people think.
Every time you roast a chicken or duck and tip that golden fat down the sink, you're throwing away one of the most useful cooking ingredients in the British kitchen. Rendered poultry dripping has a long and delicious history in this country — and it's well overdue a comeback.
Learning to joint a whole bird is one of the most useful skills a British home cook can pick up — and it's far less daunting than you might think. From stretching your weekly shop further to getting the most flavour out of every cut, basic poultry butchery is quietly making a comeback in kitchens across the country. Here's why we think it's worth your time.
There was a time when British cooks threw nothing away — and for good reason. From silky giblet gravy to deeply flavoured carcass stock, using every part of a bird is one of the most rewarding skills you can bring back into your kitchen. Here's how to get started.
When the nights draw in and the temperature drops, there's nothing quite like a slow-cooked bird filling the kitchen with warmth and the kind of smell that brings everyone to the table without being asked. These five poultry recipes are built for the British winter — proper, satisfying dishes that make the most of the season's finest farm birds. Whether you're cooking for a weeknight supper or a festive gathering, this is your cold-weather cooking guide from the team at Pleystowe Poultry.