Adjustable Chicken Roast -- Not Just a Chicken Toast!

Multi Chicken Roast -- Not Just a Chicken Roast!

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


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

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

When as many birds as possible had 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 buying a large turkey top, some duck and goose breasts.

You must have good stuffing, along with plenty of it. If you ever make to substantially you can always stop 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 some sort of kilo of pig belly, well sliced
250g of streaky bacon, well cut
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, chopped
200g grated celery
Brandy to personal taste
Port to taste
100ml red wine
Salt
Pepper
Mace

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

As i took the egypr crown and getting 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 your stuffing mix in addition to forced it inside the slot.

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

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

I decided not to sew the chicken up I just submitted it on a large sheet of time foil and folded the foil tight available it to create a realistic shape. To be honest along with the stuffing it tackle much more of a turkey shape than the the queen's does on its own.

Then i cooked very bit by bit in the oven till well cooked, reading with a thermometer. I roasted chicken 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.