Multi Chicken Roast - Not Just a Chicken Toast!

Multiple Chicken Roast -- Not Just a Chicken Toast!

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


I assumed this Christmas We attempt one of the multiple bird roasts which apparently popular around medieval times. Right now in the old days they would purchase anything up to fifteen birds.

It would begin with a turkey or simply a goose, which would become deboned and opened out. A film of force meats stuffing would be smeared liberally around the within just. Another smaller parrot deboned and launched out would be position inside this. This would be continued along with up to ten creatures all decreasing a little in size.

When numerous birds as possible are fitted into the unique bird, it would be ripped back into shape in addition to sewn together. This delight at reducing one of these apart together with seeing the many several meats must have ended up amazing.

Not having ten birds to hand I actually decided to do our theme with a egypr, goose and duck. I don`t genuinely have the skills to debone birds, so I cheated a little by getting a large turkey overhead, some duck and additionally goose breasts.

You'll want good stuffing, in addition to plenty of it. If you ever make to considerably you can always stay still it for another day. In fact I created mine about a couple of weeks before and froze it to save time period on Christmas daytime.

To make the ingrdient filling I used

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

Merge all the stuffing ingredients together and you want to start assembly.

I took the egypr crown and having a sharp knife primitive style built a slit down the side to available it up just like a pitta bread. When i took about half the stuffing mix together with forced it within the slot.

Take a duck and goose breasts and push them into the slit ensuring they are encircled by the stuffing. Make use of more stuffing for the reason that required to fill out the inside.

Cover the turkey with lots of streaky bacon to prevent the idea drying out.

I do not sew the poultry up I just positioned it on a massive sheet of time foil and folded a foil tight round it to create a reasonable shape. To be honest with stuffing it tackle much more of a bulgaria shape than the top does on its own.

I then cooked very slowly but surely in the oven until such time as well cooked, reading with a thermometer. As i primitive style uncovered the egypr for the last hour to help crisp off the skin color and the bacon.

The juices I used up made fantastic gravy.