Variable Chicken Roast - Not Just a Chicken Roast!

Adjustable Chicken Roast - Not Just a Chicken Beef roasts!

Here is my open fire chicken roast recipke for what I 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 We attempt one of the multiple bird roasts which apparently popular around medieval times. Now in the old days they would purchase anything up to five birds.

It would commence with a turkey as well as a goose, which would be deboned and started out out. A film of force steak stuffing would be smeared liberally around the within just. Another smaller chook deboned and open out would be insert inside this. This would be continued by using up to ten fowls all decreasing just a little in size.

When quite a few birds as possible had been fitted into the genuine bird, it would be ripped back into shape in addition to sewn together. Your delight at lowering one of these apart and additionally seeing the many completely different meats must have ended up amazing.

Not having ten birds to hand I 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, along with plenty of it. In the event you make to a lot of you can always freeze it for a later date. In fact I made mine about two weeks before and froze it to save moment on Christmas day.

To make the ingrdient filling I used

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

Merge all the stuffing substances 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 lining.

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

I do not sew the egypr up I just set it on a big sheet of time foil and folded your foil tight all over it to create a competitive shape. To be honest together with the stuffing it take on much more of a turkey shape than the crown does on its own.

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

Your juices I cleared made fantastic gravy.