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Christmas Recipes

  • Roast Turkey - Stuffing Tips

    Turkey Stuffing Tips from Provenance Village Butcher

    Stuffing, whether for Thanksgiving or Christmas, or indeed any time of year, is for many a highlight, so you want to do it right.

    We asked Barry, our in-house chef, for some tips...

    - When filling the cavity, make sure not to add too much stuffing, you want to put a flat layer on the bottom of the cavity so you can allow hot air to flow through the bird while cooking.

    - If making a stuffing, you want it to be full of flavour! I use lots of onions, usually softened down with (a lot of!) butter, plenty of herbs such as sage, thyme, rosemary and marjoram. And, I like to use the zest of an orange.

    - Chestnuts are also a great addition to stuffings as they have a beautiful sweet and savoury flavour.

    - If doing a meat stuffing, I like to make it in advance, roll into balls and then freeze them. Defrost them the morning before the big day in the fridge, then they are ready to go strain in the oven.

  • Chicken Bone Broth - Boil your Bones!

    Chicken Bone Broth - Boil your Bones!
    By Barry Horne
    (makes 4 litres)
    Ingredients:
    Leftover Chicken carcass, including bones and wings.
    3 Celery Sticks
    3 Carrots
    3 Onions
    5 Black Peppercorns
    2 Bay Leaves
    Water to cover
    1 Large Pot
    Method:
    Chop the vegetables, keep the pieces large as they will be cooking for some time.
    Add all the ingredients into a large pot and cover with cold water. Bring to the boil, then turn down to a simmer and cook for four hours on a low heat.
    Once cooked, strain the stock and throw away the vegetables and carcass.
    Put the strained stock back into a saucepan and place on a high heat and reduce by a third to concentrate the flavour.
    Once it has reduced, then you can start to season with salt and pepper. Don't do this too early as the broth can become too salty.
    Use this broth as a drink or for the base of a soup or a ramen.