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Poultry

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Poultry

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  • Spatchcocked Poulard

    Spatchcocked Poulard

    Spatchcocked Poulard offers a great barbecue option.

    Everyone loves chicken, but more often than not; the wings, or legs you buy for the barbecue are not the best quality. As such we recommend you try and cook a whole chicken on the barbecue guaranteeing the providence and as such the welfare of the bird.

    These large chickens are perfect for 6 of you to share. Our free range slow grown chickens come from fine Yorkshire grass pastures, raised to the best possible standard over 90 plus days.

    We have spatchcocked these chickens for you; enabling you to simply, or extravagantly marinate these pre-cooking on the barbecue.

    Our Recommended Cooking Instructions:
    • Uncover your Spatchcocked Poulard and leave in fridge for 2 hours to dry out the skin.
    • Marinade to your desire.
    • To cook on a barbecue: cook for 10 mins each side in the centre
    • Draw aside to the edges to cook on a gentler heat.
    • Turn regularly. Baste in between with beer or water.
    • To check that it’s cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
    • Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions and enjoy!
    • Any left overs make great salads

    Typical weight range 2.5-3kg

    Try next… If you have opted against the BBQ why not Roast Yorkshire’s Finest Poulard

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £20.00 Add to cart
  • Salt Aged Large Cornish Red Chicken & Pancetta

    If you are looking for a delicious spring led Easter meal why not try this amazing Roast Chicken recipe from Liz Cottam.

    The recipe uses a specially selected Salt Aged Cornish Red Chicken (Poulard), pancetta and delicious seasonal pickled and roasted vegetables. Our hand-selected chickens have to contain the right fat covering, enabling us to age them in our Himalayan salt chamber. This process enhances the flavour of this already delicious chicken.

    The free-range chicken comes with 500g of Italian pancetta alongside a unique recipe card. The ingredients you will need are listed here.

     

    We have proudly supplied Liz over the past 5 years across all of her restaurants, and we are always in awe of her recipes and cooking style. Liz has played a key role in helping develop the exciting Leeds food scene

    Her most recent venture of Cora gained inclusion into this year’s Michelin guide within its first year. Liz is also behind the restaurant Home & The Owl both in Leeds, and even though super busy running these restaurants Liz has kindly found the time, to share one of her favourite recipes that use Yorkshires Finest ingredients.

    £25.50 Add to cart
  • Yorkshire’s Finest Poulard

    *** Exclusive to  R & J *** Yorkshire’s Finest Signature Range Poulard, giving a fresh perspective on quality Yorkshire Chicken. You truly are in for a treat!

    These chickens are slow grown over 90 days plus. Reared in a high welfare, free roaming environment on Yorkshire grass pastures complemented by a natural cereal based diet grown on the Pollard family farm. This all contributes to an incredible depth of flavour and succulent texture that is second to none. This really is the ultimate choice of poultry. Perfect for a special family Roast and start the week with a chicken salad and curry for dinner to make the easy Monday.

    Typical weight range 2.5kg -3kg

    Our Recommended Cooking Instructions:
    Cut the string and open the main cavity.
    1hr 50 – 2hrs10 at 175C in an open roasting tin.
    Please ensure that the juices run clear.

     

    £19.50 Add to cart
  • Herb Fed Chicken

    Herb Fed Chicken

    Herb Fed Chickens are a large free range chicken with a delicious depth of flavour.

    These birds are reared in the fields in Yorkshire fed on a diet of locally grown herbs. The birds live in mobile huts in small flock sizes, are hand-fed and bedded up daily with fresh straw.

    As well as foraging in the pasture, from 4 weeks old fresh herbs are introduced into the chicken’s diet. The herbs are a mixture including basil, chives, dill, coriander and various salads to name just a few. Their absolute favourite is rocket and when the odd chili arrives there is always a fight for it – the only herb they don’t like is sage!

    All the herbs are fresh herbs that have simply gone past their best and a by-product of a local herb farm that would otherwise end up on a compost heap. By 8 weeks old the chickens will eat up to a tonne of fresh herbs each week.

    Herb Fed Chickens weight range is between 1.8-2.2kg

    Our Recommended Cooking Instructions:

    • Cook at 190oC / Gas Mark 5 for 18 minutes per lb (454g).
    • 30 minutes before the end of the cooking time baste the bird with pan juices.
    • The chicken is cooked when the juices from deep in the thigh run clear when skewered. If the bird is still not cooked check every 10 minutes after the allocated cooking time.
    • Rest the Chicken for 15 minutes before carving.

    Try next… Our delicious Salt Aged Two Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £13.50 Add to cart
  • Thirkleby Duck Legs (Pack of 2)

    These free range birds have incredibly tender and flavoursome meat and skin that crisps perfectly. Locally reared by Pollards of Thirkleby, these ducks are second to none. They live a completely free range life, roaming the Yorkshire pastures and eating a diet of home grown grains and natural forage.

    Pack weight ranges between 460-560g

    £8.00 Add to cart
  • Thirkleby Duck

    Thirkleby Duck

    Thirkleby Duck is farmed exclusively for R&J Yorkshires Finest.

    Thirkleby is situated beneath the Kilburn White Horse in the Hambleton hills. The farm is owned by the Pollards who are the 5th generation to run Thirkleby Mill Farm.

    The Terrain or Terroir surrounding the Mill is ideal for farming ducks. A beck runs through the farm, therefore, providing lush grassland for the ducks. These grasslands surround the mill’s wheat fields, which provide part of the duck’s feed.  The other elements of the feed are a natural duck feed that contains minerals and a foraged diet from the grasslands they roam on.

    The ducks sleep in large outdoor wheeled frames barns.  Consequently, the Pollards move the barns and pens bi monthly. In doing so they enable the ground to recover whilst providing fresh forage.

    Pollards farm 200 ducks a week. The optimum time is around 8 weeks to produce a quality bird. The Thirkleby is farmed for longer.

    In conclusion, this all combines to create a duck that many Michelin-starred chefs want to work with.

    Pack weight to range between 2.5kg-2.9kg Feeds approx. 6 people.

    For the Cooks

    Thirkleby Duck is favoured by some of the greatest chefs across the UK. We recommend following the legend Pierre Koffmann for tips on cooking whole ducks.

    Our Recommended Cooking Instructions:
    • Firstly, bring your Duck to room temperature and gently score the skin without touching the meat
    • Meanwhile, preheat the oven to 220c
    • In the meantime, place the duck on a rack, and gently pour over some boiling water to remove any wax residue.
    • Place into a roasting tray on top of a trivet of onions, celery, and carrots, and season with salt.
    • Reduce the oven to 165c and roast for around 2 hours, basting as you go every 20-30 minutes.
    • Importantly, make sure the final temperature is 62c
    • Subsequently rest under foil for 30 minutes.
    • Use the duck fat for your potatoes and the juices to make a gravy.
    • Most importantly, enjoy.

    Try next… Duck & Orange Pate

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Annette

    Biggest ducks I’ve ever bought delicious

    £25.00 Add to cart
  • Thirkleby Duck Breasts (Pack of 2)

    These free range birds have incredibly tender and flavoursome meat and skin that crisps perfectly. Locally reared by Pollards of Thirkleby, these ducks are second to none. They live a completely free range life, roaming the Yorkshire pastures and eating a diet of home grown grains and natural forage.

    Pack weight ranges between 500-590g

    £14.00 Add to cart
  • Boneless Skinless Chicken Thighs (Pack of 4)

    A very popular, versatile addition to your weekly shop with the added bonus of being healthy too.

    Pack weight to range between 500 – 600g.

    £5.50 Add to cart
  • Chicken Supremes

    A flavoursome chicken breast on the bone.

    In professional cookery, the term “chicken supreme” is used to describe a boneless, skin-on breast of Chicken. If the bone of the wing remains attached, the cut is called “chicken cutlet” (côtelette de volaille)

    5 in a pack, Weighing in at 200-230g each

    Our Recommended Cooking Instructions:

    Why not try a classic recipe using Chicken Supremes, white wine and cream. 

    Try Next …Our delicious Large Free Range Cornish Red Chicken known as a  Poulard

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £12.50 Add to cart
  • Boneless Skin On Chicken Thighs (Pack of 4)

    A very popular, versatile addition to your weekly shop.

    Pack weight to range between 600 – 700g.

    £5.50 Add to cart
  • Chicken Legs (Pack of 4)

    Super tasty dark meat, packed with juiciness, not to mention the amazing crispy chicken skin. Perfect for family dinners or the BBQ.

    Pack weight to range between 1150 -1230 g (Pack of 4)

    £7.00 Add to cart
  • Chicken Fillets (Pack of 5)

    A truly super and versatile product, not to mention really healthy! Skinless and boneless.

    Pack weight to range between 1085 -1165g

    £10.00 Add to cart

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