Three Bird Roast – Chicken, Duck & Guineafowl (Feeds 6-8)

Preheat oven to 190°C / 375°F or gas mark 5 (180°c for fan assisted ovens)

Calculate cooking time allowing 50 minutes per kg (e.g. a 2kg joint would take approximately 1 hour 40 minutes)

Remove all packaging, place in a large roasting tin and season with salt & pepper

Loosely cover with silver foil and place in the middle of the oven

Roast the joint for the calculated time, basting occasionally with the pan juices

20 minutes before the end, remove the silver foil and continue to cook until the skin becomes crispy

Ensure that the centre of the bird is piping hot and that the juices run clear

Allow the bird to rest for 15 minutes before carving