Resting Poultry

Roasted poultry needs to be ‘rested’ before it is carved. This gives the cooking juices a chance to settle back into the meat, leaving it moist, juicy and easier to carve.

After cooking, place the bird on a plate and cover loosely with foil. Leave smaller birds such as chicken guinea fowl and duck to rest for 10-15 minutes, and larger birds for 25-30 minutes.