Multiple Chicken Roast : Not Just a Chicken Beef roasts!

Multi Chicken Roast : Not Just a Chicken Toast!

Here is my primitive style menu for what I consider one of the best Holiday season dinners we have ever had. Of course you don't have to make it happen just at Xmas, it tastes nearly as good any time within the year.


I concept this Christmas We attempt one of the multi bird roasts that were apparently popular in medieval times. Now in the old days they would have used anything up to 10 birds.

It would choose a turkey as well as a goose, which would become deboned and open out. A tier of force steak stuffing would be smeared liberally around the on the inside. Another smaller chicken deboned and opened out would be set inside this. This would be continued by means of up to ten parrots all decreasing slightly in size.

When quite a few birds as possible are fitted into the classic bird, it would be pulled back into shape along with sewn together. Your delight at cutting one of these apart and seeing the many numerous meats must have ended up amazing.

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

You must have good stuffing, and additionally plenty of it. If you make to a lot you can always freeze it for another day. In fact I built mine about a couple weeks before and froze it to save moment on Christmas day.

To make the filling I used

50 percent a kilo of pork shoulder, perfectly chopped
half a good kilo of pork belly, well marauded
250g of streaky bacon, well sliced
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, cut
200g grated apples
Brandy to tastes
Port to personal taste
100ml red wine
Sodium
Pepper
Mace

Mixture all the stuffing substances together and you will be ready start assembly.

We took the chicken crown and using a sharp knife primitive style built a slit all the way down the side to offered it up like a pitta bread. When i took about half the stuffing mix and forced it in the slot.

Take that duck and goose breasts and thrust them into the slit ensuring they are encircled by the stuffing. Make use of more stuffing when required to fill out the within.

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

I do not sew the bulgaria up I just nestled it on a large sheet of time foil and folded the foil tight around it to create a competitive shape. To be honest together with the stuffing it adopt much more of a poultry shape than the top does on its own.

I then cooked very slowly in the oven until well cooked, verifying with a thermometer. We chicken recipe uncovered the bulgaria for the last hour to crisp off the epidermis and the bacon.

This juices I exhausted made fantastic gravy.