Multi Chicken Roast : Not Just a Chicken Roast!

Multiple Chicken Roast - Not Just a Chicken Beef roasts!

Here is my open fire chicken roast 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 Seasonal, it tastes just as good any time in the year.


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

It would start with a turkey or maybe a goose, which would come to be deboned and showed out. A layer of force meats stuffing would be smeared liberally around the on the inside. Another smaller chook deboned and open out would be set inside this. This process would be continued using up to ten parrots all decreasing a bit in size.

When as much birds as possible are fitted into the unique bird, it would be ripped back into shape along with sewn together. A delight at chopping one of these apart along with seeing the many various meats must have already been amazing.

Not having 10 birds to hand We decided to do our theme with a poultry, goose and duck. I don`t obviously have the skills to debone birds, so I was unfaithful a little by investing in large turkey crown, some duck along with goose breasts.

You must have good stuffing, together with plenty of it. If you happen to make to much you can always get cold it for another day. In fact I created 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 of pork shoulder, certainly chopped
half some kilo of chicken belly, well sliced
250g of streaky bacon, well chopped
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, marauded
200g grated apples
Brandy to personal taste
Port to tastes
100ml red wine
Sodium
Pepper
Mace

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

We took the turkey crown and with a sharp knife primitive style created a slit off the side to opened it up like a pitta bread. I then took about half this stuffing mix and forced it in 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 as required to fill out the medial.

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

I didn't sew the bulgaria up I just set it on a big sheet of time foil and folded your foil tight round it to create a reasonable shape. To be honest with 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 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.