Multiple Chicken Roast -- Not Just a Chicken Toast!

Multiple Chicken Roast - Not Just a Chicken Beef roasts!

Here is my open fire chicken roast recipe ingredients for what I consider one of the best Xmas dinners we have ever had. Of course you don't have to achieve this just at Xmas, it tastes nearly as good any time of the year.


I idea this Christmas I'd attempt one of the multi bird roasts that have been apparently popular in medieval times. Today in the old days they would purchased anything up to some birds.

It would choose a turkey as well as a goose, which would come to be deboned and opened out. A layer of force beef stuffing would be smeared liberally around the inside. Another smaller avian deboned and open out would be put inside this. This process would be continued with up to ten fowls all decreasing a little in size.

When as much birds as possible have been completely fitted into the original bird, it would be taken out back into shape along with sewn together. That delight at slicing one of these apart and additionally seeing the many different meats must have recently been amazing.

Not having some birds to hand I decided to do mine theme with a chicken, goose and duck. I don`t genuinely have the skills to debone birds, so I deceived a little by choosing a large turkey top, some duck and additionally goose breasts.

You must have good stuffing, in addition to plenty of it. If you happen to make to much you can always stay still it for a later date. In fact I built mine about two weeks before and froze it to save time frame on Christmas working day.

To make the filling I used

half a kilo with pork shoulder, properly chopped
half a kilo of pig belly, well marauded
250g of streaky bacon, well cut
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, marauded
200g grated apples
Brandy to preferences
Port to personal taste
100ml red wine
Salt
Pepper
Mace

Mixture all the stuffing elements together and you are prepared to start assembly.

I actually took the chicken crown and with a sharp knife primitive style created a slit off the side to available it up just like a pitta bread. When i took about half your 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 enclosed by the stuffing. Make use of more stuffing when required to fill out the interior.

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

I don't sew the bulgaria up I just nestled it on a good sized sheet of time foil and folded your foil tight around it to create a fair shape. To be honest with stuffing it tackle much more of a turkey shape than the overhead does on its own.

When i cooked very slowly but surely in the oven until such time as well cooked, examining with a thermometer. As i primitive style uncovered the bulgaria for the last hour to crisp off the epidermis and the bacon.

Your juices I cleared made fantastic gravy.