Variable Chicken Roast -- Not Just a Chicken Roast!
Here is my open fire chicken roast recipke for what As i consider one of the best Xmas dinners we have ever had. Of course you don't have to make it happen just at Seasonal, it tastes nearly as good any time for the year.
I idea this Christmas I would attempt one of the multi-ply bird roasts which were apparently popular in medieval times. Right now in the old days they would manipulate anything up to 10 birds.
It would choose a turkey or simply a goose, which would end up deboned and launched out. A tier of force animal products stuffing would be smeared liberally around the on the inside. Another smaller chook deboned and showed out would be set inside this. This process would be continued with up to ten wildlife all decreasing a bit in size.
When as many birds as possible had been fitted into the primary bird, it would be taken back into shape and sewn together. Your delight at slicing one of these apart in addition to seeing the many different meats must have ended up amazing.
Not having some birds to hand We decided to do our theme with a chicken, goose and duck. I don`t genuinely have the skills to debone birds, so I ripped off a little by choosing a new oven large turkey overhead, some duck in addition to goose breasts.
You must have good stuffing, and additionally plenty of it. If you ever make to a lot of you can always get cold it for another day. In fact I produced mine about two weeks before and froze it to save time on Christmas day.
To make the ingrdient filling I used
one half a kilo involving pork shoulder, properly chopped
half a good kilo of pig belly, well chopped
250g of streaky bacon, well sliced
100g breadcrumbs (Good quality bread)
200g cooked chestnuts, marauded
200g grated apples
Brandy to personal taste
Port to tastes
100ml red wine
Sodium
Pepper
Mace
Blend all the stuffing ingredients together and you want to start assembly.
As i took the chicken crown and with a sharp knife primitive style made a slit all the way down the side to open it up to be a pitta bread. Then i took about half your stuffing mix together with forced it within the slot.
Take your duck and goose breasts and push them into the slit ensuring they are enclosed by the stuffing. Work with more stuffing like required to fill out the lining.
Cover the poultry with lots of streaky bacon to prevent this drying out.
I didn't sew the turkey up I just nestled it on a good sized sheet of time foil and folded that foil tight approximately it to create a realistic shape. To be honest with stuffing it undertake much more of a bulgaria shape than the crown does on its own.
When i cooked very slowly and gradually in the oven right until well cooked, checking with a thermometer. I primitive style uncovered the bulgaria for the last hour to crisp off the skin area and the bacon.
That juices I exhausted made fantastic gravy.