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Poultry

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As with all our meat, our poultry is sourced locally and is free range wherever possible.

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springfield chicken

Springfield Poultry have been breeding poultry in Herefordshire for over 50 years. We are pleased and proud to offer their produce. This chicken is free range, full of flavour and ideal for many occasions.

 
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springfield roaster chicken

Raised organically by Springfield Poultry, Herefordshire, breeders for more than 50 years, these chickens are perfect for oven roasting. Serve with roast potatoes and your selection of seasonal vegetables – a guaranteed family favourite.

 
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whole chicken

As above, bred by Springfield Poultry for a delicious flavour.  Great for a Sunday roast or cooked and eat cold with salads.  
 
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boneless chicken breasts - no skin

A split chicken breast that has been skinned and had the bone removed. Low in fat and quick to cook, skinless chicken breasts are an excellent healthy choice for many recipes. There needs to be compensation for the lack of fat when cooking, however, either by cooking the breasts in a liquid, using one of the many suitable sauces, or wrapping the breast in something that will baste the meat, such as Parma ham. They can also be cut into strips to add to a stir fry for an especially tasty option.

 
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boneless chicken breasts - skin on

This is a chicken breast that has been boned but with the skin still on. When cooking, the skin prevents the chicken breast from drying out. These are particularly suitable for roasting, making curries, putting in pies or, when cold, to go with salad or in a sandwich. They can be marinated, grilled, roasted, baked, poached – in fact, you can cook it in virtually any way you choose!

 

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boneless chicken breast - wing on

This is a chicken breast that has been boned but with a wing left on and is also known as chicken supreme. Not to be confused with any recipes utilising tinned soup.

 

 chicken front r k creese butchers gloucester

chicken front

A chicken front is the top half of a chicken if you imagined it standing vertically and cut in half at the notional waist. The chicken front therefore consists of two full chicken breasts and two wings.

 

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chicken leg

This is a chicken leg comprising drumstick and thigh. The legs of a chicken have darker meat than the breast and are more flavoursome. As with most parts of a chicken they are great for stews, soups, curries, grilling or barbecuing. There are also numerous marinades and herb and spice combinations from around the world that will enhance the taste of the chicken. And they make a very tasty cold dish too.

 

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chicken leg with pin bone

This is a chicken leg including the hip bone. The legs of a chicken have darker meat than the breast and are more flavoursome. As with most parts of a chicken they are great for stews, soups, curries, grilling or barbecuing. There are also numerous marinades and herb and spice combinations from around the world that will enhance the taste of the chicken. And they make a very tasty cold dish too

 

 chicken drumsticks r k creese butchers gloucester

chicken drumsticks

Drumsticks comprise the lower portion of the leg, the portion between the knee joint and the hock. They are relatively inexpensive and fantastic for grilling and on BBQs, especially if they are marinated or coated with herbs. In fact, you might want to experiment with various herbs and spices to see if you can replicate the recipe of a certain gentleman from the Southern states of the USA. Just don’t singe your white whiskers in the process!

 
 chicken thighs skinless rk creese butchers gloucester

CHICKEN thighs

These are the portion of the leg above the knee joint. They make a tender, tasty but less expensive alternative to chicken breasts. Cooked slowly, chicken thighs are perfect for curries, such as jalfrezi, korma or butter chicken. As an alternative, try Moroccan chicken tagine, a slow cooking recipe that combines sweetness and spice. Thighs are very versatile and lend themselves to roasting, baking, grilling or popping on the BBQ, at the right time of year. They are also delicious cold with a salad.

 
 chicken thighs skin on r k creese butchers gloucester

CHICKEN thighs - bone in & skin on

These are the portion of the leg above the knee joint - obviously with the bone left in and skin on. They make a tender, tasty but less expensive alternative to chicken breasts. Why not try adding lemon and honey for a lovely sticky, crispy and tasty skin. Thighs are very versatile and lend themselves to roasting, baking, grilling or popping on the BBQ, at the right time of year. They are also delicious cold with a salad.

 
chicken thighs skinless rk creese butchers gloucester

boneless CHICKEN THIGHS - no skin

These are the portion of the leg above the knee joint, without bone or skin. They make a tender, tasty but less expensive alternative to chicken breasts. Cooked slowly, chicken thighs are perfect for curries, such as jalfrezi, korma or butter chicken. As an alternative, try Moroccan chicken tagine, a slow cooking recipe that combines sweetness and spice. Thighs are very versatile and lend themselves to roasting, baking, grilling or popping on the BBQ, at the right time of year. They are also delicious cold with a salad.

 
chicken thighs skin on r k creese butchers gloucester

BONELESS CHICKEN THIGHS - skin on

These are the portion of the leg above the knee joint, without bone but with skin. They make a tender, tasty but less expensive alternative to chicken breasts. Cooked slowly, chicken thighs are perfect for curries, such as jalfrezi, korma or butter chicken. As an alternative, try Moroccan chicken tagine, a slow cooking recipe that combines sweetness and spice. Thighs are very versatile and lend themselves to roasting, baking, grilling or popping on the BBQ, at the right time of year. They are also delicious cold with a salad.

 
 chicken mince r k creese butchers gloucester

chicken mince

An especially lean mince, this can be used in numerous dishes as a substitute for beef, lamb or even pork mince. As such it is fine to use in cottage, Cumberland or shepherd’s pie. It can also be utilised in home-made burgers or meatballs, in a chili or curry, kebab, served with spaghetti, lasagne or many other types of pasta.

 
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turkey butterflies

Turkey butterflies are most commonly known ast Turkey breasts.  The leanest and most healthiest part of the turkey.  Great cooked under the grill, on the BBQ or served cold with a delicious salad for a healthy meal.

 
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springfield turkey

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 turkey-thigh-r-k-creese-butchers-gloucester

turkey thighs

These are the portion of the leg above the knee joint. Roasted turkey thighs are a fantastic alternative to roasting a whole bird if there are just a couple of you. As with chicken thighs, it is a versatile cut also suitable for baking, grilling or barbecuing. Other possibilities include curries, casseroles, soups and stews. Cold thighs are delightful in salads.

 
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diced turkey

Cubed or diced turkey is ideal for a variety of dishes. Highly suitable for curries, stews, salads, pasta dishes, soup, stir fry, pies, hotpots and casseroles.

 
 chicken mince r k creese butchers gloucester

turkey mince

As with chicken, turkey is a particularly lean mince, and can be used instead of beef, lamb or pork mince in numerous different dishes. Try it as home-made burgers or meatballs, in a curry, chili, spaghetti bolognaise, lasagne, risotto, enchiladas, cottage, Cumberland or shepherd’s pie.

 

  

traditional local and friendly r k creeseDID YOU KNOW? 

"We always want to give the very best quality meat to our customers.  That's why we source our poultry from a local supplier who has the best, in our opinion, poultry farm in the area.  All chickens and turkeys are free range and reared so they enjoy the great outdoors, they can roam free, foraging and grazing from first light to dusk!  The welfare of the birds are extremely important to us as this always gives high quality, tasty meat."

Kim & Rod Creese

 

ESTABLISHED 1974Tradtional-roundel-stamp beigelocally sourced
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