Multi Chicken Roast : Not Just a Chicken Roast!

Multiple Chicken Roast - Not Just a Chicken Beef roasts!

Here is my open fire chicken roast recipke for what I actually consider one of the best Seasonal dinners we have ever endured. Of course you don't have to try this just at Xmas, it tastes just as good any time with the year.


I concept this Christmas I might attempt one of the adjustable bird roasts that apparently popular in medieval times. Today in the old days they would purchased anything up to 10 birds.

It would start with a turkey or maybe a goose, which would get deboned and open out. A covering of force beef stuffing would be smeared liberally around the inside. Another smaller chicken deboned and launched out would be position inside this. The process would be continued with up to ten birds all decreasing just a bit in size.

When several birds as possible have been completely fitted into the classic bird, it would be taken back into shape and additionally sewn together. This delight at reducing one of these apart together with seeing the many several meats must have recently been amazing.

Not having ten birds to hand I decided to do my own theme with a chicken, goose and duck. I don`t ever have the skills to debone birds, so I ripped off a little by choosing a new oven large turkey crown, some duck along with goose breasts.

You'll want good stuffing, and additionally plenty of it. If you happen to make to substantially you can always get cold it for another day. In fact I built mine about a couple of weeks before and froze it to save period on Christmas morning.

To make the padding I used

50 % of a kilo of 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, chopped
200g grated fiber-rich baby food
Brandy to taste
Port to personal taste
100ml red wine
Salt
Pepper
Mace

Selection all the stuffing ingredients together and you want to start assembly.

As i took the poultry crown and using a sharp knife chicken roasted built a slit down the side to amenable it up similar to a pitta bread. I then took about half your stuffing mix and forced it on the slot.

Take your duck and goose breasts and push them into the slit ensuring they are encircled by the stuffing. Benefit from more stuffing like required to fill out the medial.

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

I did not sew the turkey up I just nestled it on a significant sheet of time foil and folded your foil tight round it to create a competitive shape. To be honest with all the stuffing it tackle much more of a egypr shape than the top does on its own.

Then i cooked very bit by bit in the oven right up until well cooked, verifying with a thermometer. I actually chicken roasted uncovered the turkey for the last hour to crisp off the skin and the bacon.

A juices I used up made fantastic gravy.