Multiple Chicken Roast : Not Just a Chicken Beef roasts!

Variable Chicken Roast - Not Just a Chicken Roast!

Here is my chicken recipe recipe for what We consider one of the best Holiday season dinners we have ever endured. Of course you don't have to do this just at Holiday season, it tastes nearly as good any time of the year.


I idea this Christmas I'd attempt one of the multi bird roasts which were apparently popular within medieval times. At this moment in the old days they would buy anything up to five birds.

It would start with a turkey or even goose, which would come to be deboned and open out. A covering of force meat stuffing would be smeared liberally around the on the inside. Another smaller chicken deboned and launched out would be position inside this. This would be continued along with up to ten fowls all decreasing just a little in size.

When quite a few birds as possible have been fitted into the original bird, it would be taken out back into shape and sewn together. A delight at chopping one of these apart along with seeing the many numerous meats must have become amazing.

Not having five birds to hand My partner and i decided to do mine theme with a turkey, goose and duck. I don`t really have the skills to debone birds, so I scammed a little by choosing a large turkey top, some duck together with goose breasts.

You'll want good stuffing, in addition to plenty of it. If you happen to make to much you can always stay still it for another day. In fact I made mine about 14 days before and froze it to save period on Christmas day.

To make the ingrdient filling I used

about half a kilo from pork shoulder, perfectly chopped
half a kilo of pig belly, well chopped
250g of streaky bacon, well sliced
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, cut
200g grated celery
Brandy to taste
Port to preferences
100ml red wine
Sodium
Pepper
Mace

Blend all the stuffing elements together and you are prepared to start assembly.

We took the turkey crown and with a sharp knife roasted chicken made a slit all the way down the side to available it up just like a pitta bread. When i took about half this stuffing mix along with forced it in the slot.

Take your duck and goose breasts and touch them into the slit ensuring they are bounded by the stuffing. Work with more stuffing like required to fill out the lining.

Cover the chicken with lots of streaky bacon to prevent this drying out.

I decided not to sew the poultry up I just placed it on a significant sheet of time foil and folded your foil tight round it to create a fair shape. To be honest along with the stuffing it undertake much more of a poultry shape than the the queen's does on its own.

I then cooked very slowly in the oven right until well cooked, checking with a thermometer. As i chicken bbq uncovered the chicken for the last hour to crisp off the face and the bacon.

Your juices I drained made fantastic gravy.