Multiple Chicken Roast : Not Just a Chicken Roast!

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

Here is my chicken recipe recipes for what I actually consider one of the best Seasonal 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 I would attempt one of the multiple bird roasts that apparently popular inside medieval times. Now in the old days they would manipulate anything up to some birds.

It would choose a turkey or a goose, which would end up deboned and launched out. A tier of force animal products stuffing would be smeared liberally around the indoors. Another smaller avian deboned and showed out would be put inside this. This process would be continued using up to ten wildlife all decreasing a bit in size.

When as much birds as possible are fitted into the unique bird, it would be taken out 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 some birds to hand We decided to do our theme with a poultry, goose and duck. I don`t ever have the skills to debone birds, so I scammed a little by choosing a large turkey overhead, some duck together with goose breasts.

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

To make the padding I used

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

Mix all the stuffing substances together and you want to start assembly.

I actually took the chicken crown and using a sharp knife chicken recipe built a slit lower the side to open it up like a pitta bread. I then took about half the stuffing mix together with forced it in the slot.

Take this duck and goose breasts and press them into the slit ensuring they are encased 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 good sized sheet of time foil and folded that foil tight around it to create a reasonable shape. To be honest together with the stuffing it adopt much more of a poultry shape than the overhead does on its own.

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

Your juices I exhausted made fantastic gravy.