Our birds
From free range bronze turkeys to free range ducks, every bird is reared with care at W E Botterill & Son Ltd. Learn more about our poultry and the traditional methods that result in our exceptional quality poultry products.
Slow-grown, free range birds
We use smaller specialist hatcheries that use traditional breeds. Learn more below.
Free range chicken
Our free range chickens are reared with care, resulting in tastier meat. Growing to at least 100 days, the chickens have a chance to lay down fat which helps keep the bird moist and adds to the flavour.
Free range bronze turkey
Our free range bronze turkeys rival goose for texture, flavour and succulence. As with our other birds, we use a slow-growing bronze turkey to produce mature birds in order to achieve different weight bands. We also rear different strains of bronze turkeys.
Free range goose
Our free range geese provide a dense meat similar to duck with an intense flavour. Geese have a lovely layer of fat underneath the skin on the breast, which keeps it moist during cooking.
Free range cockerel
Our free range cockerels are reared with care, resulting in tastier meat. Growing to at least 120 days, the cockerels have a chance to lay down fat which helps keep the bird moist and adds to the flavour.
Free range duck
Our free range duck is matured for a more intense flavour with a superior layer of fat. This keeps the meat moist during cooking.
Frequently asked questions
Your bird will be fresh and not frozen. Once you get home, remove all of the packaging and store the bird and giblets in the coolest part of the fridge (usually the lowest shelf).
Before cooking, remove the bird from the fridge for a couple of hours so that it is at room temperature. Weigh the bird to calculate the cooking time. We recommend cooking stuffing separately. Spread butter on the breast and legs and season with salt and pepper. With goose, cover the lower part of the legs with foil for the last half hour of cooking.
Once cooked, remove from the oven and cover with foil and a tea towel to rest. The bird can rest for up to one hour so this gives plenty of time to cook accompanying vegetables.
All ovens vary and although we give recommendations for timings, the best way to check is with a meat thermometer. The thigh meat should read 75°C/ 170°F and the breast meat 70°C (160°F).
A quick way to check is to prick the thickest part of the leg with a skewer and the juices should run clear.
Get in touch
If you have any questions about our farm or products, please don’t hesitate to reach out to us. Our friendly team is here to help.
Call us
01476 870174Email us
info@freerangebirds.co.uk
