Multi Chicken Roast - Not Just a Chicken Roast!

Adjustable Chicken Roast -- Not Just a Chicken Roast!

Here is my chicken roasted 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 Christmas, it tastes much like good any time in the year.


I imagined this Christmas I might attempt one of the adjustable bird roasts which apparently popular with medieval times. Today in the old days they would purchase anything up to fifteen birds.

It would get started with a turkey or maybe a goose, which would be deboned and opened out. A covering of force animal products stuffing would be smeared liberally around the in. Another smaller parrot deboned and started out out would be put inside this. The process would be continued by using up to ten creatures all decreasing a bit in size.

When as many birds as possible have been fitted into the unique bird, it would be taken back into shape and sewn together. A delight at reducing one of these apart together with seeing the many different meats must have become amazing.

Not having fifteen birds to hand I actually decided to do my student's theme with a turkey, goose and duck. I don`t ever have the skills to debone birds, so I was unfaithful a little by getting a large turkey top, some duck along with goose breasts.

You must have good stuffing, along with plenty of it. If you happen to make to substantially you can always frost nova it for a later date. In fact I made mine about a couple of weeks before and froze it to save time on Christmas working day.

To make the padding I used

half a kilo involving pork shoulder, certainly chopped
half your kilo of chicken belly, well sliced
250g of streaky bacon, well cut
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, chopped
200g grated oatmeal
Brandy to personal taste
Port to flavor
100ml red wine
Salt
Pepper
Mace

Blend all the stuffing items together and you you will need to start assembly.

I took the bulgaria crown and with a sharp knife open fire chicken roast made a slit off the side to available it up to be a pitta bread. Then i took about half this stuffing mix in addition to forced it within the slot.

Take a duck and goose breasts and touch them into the slit ensuring they are bounded by the stuffing. Use more stuffing as required to fill out the inside.

Cover the turkey with lots of streaky bacon to prevent it drying out.

I didn't sew the turkey up I just submitted it on a massive sheet of time foil and folded your foil tight all over it to create a affordable shape. To be honest along with the stuffing it handle much more of a bulgaria shape than the crown does on its own.

When i cooked very slowly and gradually in the oven right until well cooked, looking at with a thermometer. My partner and i primitive style uncovered the bulgaria for the last hour to crisp off the epidermis and the bacon.

This juices I exhausted made fantastic gravy.