Poultry

    Chicken

    Meat-33

    We carry grain fed, locally raised, air chilled, free run and naturally raised chicken. Customer favourites include boneless chicken breasts, with a unique variety of marinated and stuffed options. Ground chicken and turkey are available from our freezer. Our marinated chicken kebabs are prepared fresh daily. Try our Flattened (Spatchcock) Chickens – Quick, easy and great on the BBQ!

    www.chicken.ca
    www.befoodsafe.ca 

     

    Meat-55Mennonite Raised Chickens

    • Free Run and Naturally Raised in Ontario by fifth generation farmers
    • 100% hormone, antibiotic and drug free
    • Fed a mix of corn, barley, flax seed and soy (100% animal by-product free)
    • Omega 3 occurs naturally through their feed

    Turkey

    toronto butcher

    Whole fresh turkeys (seasonal); fresh boneless turkey breasts, (unstuffed, traditional sage stuffing or sage stuffing with cranberries); frozen ground turkey.

    Preservative free cooked turkey breast; smoked turkey sausages (heat and serve)

     
     

    Brome Lake Duck

    Whole, boneless breasts, duck fat, dried and sliced sausage, smoked, dried and sliced breast, foie gras and rillettes

     

      Chickens

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      Ingredients

      • Whole Chicken

      Cooking Instructions

      • Cook chickens on a rack on a drip tray
      • For best results place chicken on rack back side up, breast side down
      •  Cook as follows

        – 4lbs-5lbs 2 1/4 hrs – 2 1/2 hrs at 325° F

        – 5lbs-7lbs 2 1/2 hrs – 3 hrs at 325° F
      • Temperature of thigh should be 180°-200°F

        Stuffed Chicken Breasts

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        Ingredients

        • Stuffed Chicken Breasts

        Cooking Time

        • Brown in frying pan with oil or butter until light brown
        • Bake in preheated oven at 325°F as follows

          – 1 Breast- 40-45 minutes

          – 2 Breasts- 50-60 minutes

          – 3 or more Breasts- 60-70 minutes
        • Kiev, Cordon Bleu, Sundried Tomato Breasts should be cupped in foil to prevent stuffing from running
        • Baking surface (foil) should be sprayed with vegetable oil to prevent sticking
        • Cooked temperature of breast should be 160°F-165°F

          Chicken Supremes

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          Ingredients

          • Chicken Supremes

          BBQ Instructions

          • From Fridge- microwave for 3-6 minutes (1-4 breasts) on high to warm breast internally
          •  BBQ on medium heat for 10-15 minutes (160°F-165°F) or until breast is white throughout (cooke skin side up)

            Baking Instructions
            Preheat to 325°F
            Bake for 35-50 minutes (1-4 breasts) with skin side up
            Cook to 140°F-160°F or until meat is white throughout

            Roast Turkey

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            Ingredients

            • Turkey

            Instructions

            • It has been our experience that the time it takes to roast a fresh turkey is considerably shorter than that of a frozen one. We urge you to use the ‘Test for Doneness’ (see below) at the shortest range, as various factors can affect the cooking time (i.e. ratio of bird-to-oven, initial temperature of turkey, varying temperatures in individual ovens). All times are based on a 325°F oven.
            • Remove turkey from packaging. Remove giblets and neck (save for other uses)
            • Rinse turkey with cold water ensuring not to forget the neck cavity. Pat dry both cavities and the outside of the turkey.
            • Tuck wing tips back. Stuff if desired. Do not stuff ahead of time, only just before cooking.
            • Draw neck skin over stuffing and secure to body, tie legs together or tucked-in position.
            • Place turkey, breast side up, on a rack in a shallow roasting pan.
            • For a crispy skin, slip hand between skin and breast and moisten with vegetable oil.
            • Season with Bloor Meat Market’s House Spice or a low sodium seasoning.
            • Cover loosely with a tin foil tent, shiny side facing inward.
            • Roast turkey using the roasting instructions below , basting every 30-40 minutes
            • ‘Test for Doneness’ at the lowest time shown in your turkey’s weight range
            • Remove foil during the last 45 minutes and baste 2-3 more times
            • Let stand 15 minutes before carving

              Roasting Instruction
              8lb-12lb – cook unstuffed turkey for: 2 1/4 – 3 1/4 hours and stuffed turkey for: 3 – 4 hours stuffed
              12lb-14lb – cook unstuffed turkey for: 3 -3 1/2 hours and stuffed turkey for: 3 1/2- 4 1/2 hours
              14lb-20lb – cook unstuffed turkey for: 3 3/4 – 4 1/4 hours and stuffed turkey for: 4 1/2- 5 1/4 hours
              20lb-24lb – cook unstuffed turkey for: 4 1/4 – 4 3/4 hours and stuffed turkey for: 5 – 5 1/2 hours

              Test for Doneness
              If using a meat thermometer, the temperature in the thigh should read 180-200°F. The stuffing should read 165°F. The leg should move easily when gently twisted. The breast meat should feel soft to the touch and the juices should run clear.

              Turkey Breast

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              Ingredients

              • Turkey Breast

              Cooking Instructions

              • Preheat oven to 425°F
              • Spice breast
              • Cook your turkey breast for 15 minutes at 425°F then drop temperature to 325°F and cook for an additional

                – 3lb-4lb – 1 1/2 hours

                – 4lb-5lb – 2 hours

                – 5lb-6lb – 2 1/2 hours
              • Baste with oil or butter once or twice while cooking
              • Internal temperature should measure 160°F-165°F
              • Let stand 10 minutes before carving