Three Bird Roast (Goose, Chicken,Pheasant with Pork and Apricot Stuffing
Three Bird Roast:
The 3 Bird Roasts are priced in kg weight bands this year.
So the price you see is what you pay
Unfortunately, we cannot accept returns of perishable goods. If, for any reason, you are unhappy with any product you buy from us please let us know either in-person at the farm shop, via 01206 210383 or at firstname.lastname@example.org. We will do our absolute best to make sure that you're happy with your order.
Our return policy for non-perishable items lasts 30 days. If 30 days have passed since your purchase, unfortunately, we can't offer you a full refund or exchange. To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging. Please contacts us on the email address above to discuss non-perishable returns.
If you have simply changed your mind and no longer want the items you have ordered, we may have to charge you a return delivery fee if the items can't be dropped off at the farm.
All orders can be collected and paid for from Pattocks Farm, Chappel, Colchester CO6 2EG on the 22nd & 23rd December 0800 - 1800, or 24th December 0800 - 1500.
Home delivery is also available.
How to cook your three bird roast & Rolled Turkey joint
Preheat your oven to 220˚C( fan200˚C) / Gas 7 (as on whole bird)
Place roast in a roasting pan, rub salt into the breast and cover with a layer of streaky bacon. Insert two metal roasting or barbeque skewers the length of the joint through the centre; this will help to conduct the heat to the middle of the bird to allow even cooking. Encase the three bird roast completely with tin foil, place in the preheated oven and roast for 30 minutes. Turn down to 190˚C( fan170˚C) / Gas 3 for 2.5 to 3.5 hours depending on the size;
Small roast - up to 4.5kg (10lbs) – total cooking 3 hours
Medium roast – 4.5-5.4kg (10-12lbs) – total cooking 3.5 hours
Large roast – over 5.4kg (12lbs) – total cooking 4 hours
Please do not overcook. Remove the tin foil for the last twenty minutes of the cooking time to allow the skin to become golden and crispy. The meat is cooked when a skewer is inserted and the juices run clear.
Allow the roast to rest in a warm place for at least 40 minutes before serving. This resting period is very important as it allows most of the juices which have bubbled up to the surface of the meat to seep back into it and the meat itself firms up to make it easier to carve. Some of these juices will escape though and these should be poured into the gravy.
To carve, place on a flat board and slice through, as you would a loaf of bread, using a sharp knife. Carve into thickish slices.