Multi-ply Chicken Roast : Not Just a Chicken Beef roasts!

Multi Chicken Roast - Not Just a Chicken Beef roasts!

Here is my primitive style recipke for what We consider one of the best Christmas time dinners we have ever endured. Of course you don't have to do this just at Holiday season, it tastes much like good any time in the year.


I idea this Christmas I'd personally attempt one of the adjustable bird roasts which apparently popular within medieval times. At this point in the old days they would manipulate anything up to fifteen birds.

It would get started with a turkey or maybe a goose, which would end up deboned and opened out. A layer of force beef stuffing would be smeared liberally around the in. Another smaller chook deboned and launched out would be get inside this. This process would be continued by using up to ten creatures all decreasing a bit in size.

When several birds as possible have been fitted into the genuine bird, it would be taken back into shape together with sewn together. The delight at lowering one of these apart and additionally seeing the many different meats must have already been amazing.

Not having five birds to hand I decided to do our theme with a bulgaria, goose and duck. I don`t have the skills to debone birds, so I ripped off a little by buying a large turkey overhead, some duck and goose breasts.

You'll want good stuffing, and plenty of it. If you ever make to much you can always stop it for a later date. In fact I produced mine about a couple of weeks before and froze it to save time on Christmas working day.

To make the padding I used

about half a kilo associated with pork shoulder, well chopped
half some sort of kilo of pig belly, well cut
250g of streaky bacon, well chopped
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, marauded
200g grated celery
Brandy to flavor
Port to taste
100ml red wine
Salt
Pepper
Mace

Selection all the stuffing elements together and you are ready to start assembly.

As i took the egypr crown and with a sharp knife open fire chicken roast made a slit off the side to amenable it up to be a pitta bread. Then i took about half this stuffing mix and forced it into the slot.

Take that duck and goose breasts and propel them into the slit ensuring they are enclosed by the stuffing. Benefit from more stuffing for the reason that required to fill out the interior.

Cover the poultry with lots of streaky bacon to prevent the application drying out.

I decided not to sew the poultry up I just positioned it on a significant sheet of time foil and folded this foil tight available it to create a fair shape. To be honest with stuffing it take on much more of a turkey shape than the the queen's does on its own.

Then i cooked very little by little in the oven till well cooked, reading with a thermometer. I chicken roasted uncovered the chicken for the last hour so that you can crisp off the skin area and the bacon.

The juices I used up made fantastic gravy.