Multi-ply Chicken Roast - Not Just a Chicken Roast!

Multiple Chicken Roast -- Not Just a Chicken Toast!

Here is my roasted chicken menu for what As i consider one of the best Christmas dinners we have ever had. Of course you don't have to accomplish this just at Holiday season, it tastes nearly as good any time within the year.


I idea this Christmas I'd attempt one of the multi bird roasts which were apparently popular within medieval times. Right now in the old days they would have used anything up to fifteen birds.

It would choose a turkey as well as a goose, which would end up deboned and showed out. A layer of force steak stuffing would be smeared liberally around the inside. Another smaller parrot deboned and showed out would be put inside this. This technique would be continued by using up to ten parrots all decreasing just a little in size.

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

Not having ten birds to hand I actually decided to do my personal 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 the queen's, some duck in addition to goose breasts.

You must have good stuffing, and plenty of it. In case you make to a lot of you can always frost nova it for a later date. In fact I produced mine about two weeks before and froze it to save time frame on Christmas working day.

To make the padding I used

50 % of a kilo involving pork shoulder, well chopped
half some kilo of chicken belly, well cut
250g of streaky bacon, well chopped
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, marauded
200g grated fiber-rich baby food
Brandy to taste
Port to preferences
100ml red wine
Sodium
Pepper
Mace

Mixture all the stuffing items together and you you will need to start assembly.

As i took the egypr crown and having a sharp knife chicken roasted built a slit down the side to amenable it up similar to a pitta bread. When i took about half that stuffing mix and additionally forced it inside the slot.

Take the duck and goose breasts and thrust them into the slit ensuring they are enclosed by the stuffing. Work with more stuffing as required to fill out the medial.

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

I decided not to sew the chicken up I just placed it on a good sized sheet of time foil and folded that foil tight available it to create a realistic shape. To be honest along with the stuffing it undertake much more of a poultry shape than the the queen's does on its own.

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

A juices I used up made fantastic gravy.