henry d Posted December 27, 2007 Report Share Posted December 27, 2007 I decided to do a three bird roast for Christmas dinner and thought I would share it as it came out rather well. I had a pinkfoot goose, but a greylag or canada will be better for bigger families, stuffed with an organic corn fed chicken which was stuffed with a hen pheasant. The birds are boned out and laid out ready for layering with the stuffing. the pheasant and chicken are boned to the drumsticks and the goose is boned to the hip and shoulder and the legs/wing left as is(see 5th photo). I used a stuffing with sausagemeat, chestnut, thyme and prunes and to offset any dryness I added some thin slices of butter on the inner sides of each bird. I then rolled the hen pheasant to a rough approximation of the unboned bird and then wrapped it with the chicken, but I had them face opposite directions, if you see what I mean. <pheasant this way >chicken this way. That way the thicker section of the birds, the breasts, were at different ends to each other. This means the inner two sections are almost equal in size. I then placed the chicken into the goose as below, with the breast towards the rear of the goose. With the help of a lovely assistant, I sewed up the bird from the neck end down the back round the vent and up to the bottom of the breast. I then added more butter and some streaky bacon to the outerside of the goose. I then cooked it in a hot oven, Gas 6 for 30 minutes then turned it down to gas 4 until it reaches a minimum of 74"C in the centre, mine went slightly over and was still OK and not dry. Leave in the cooling, turned off oven for 45 minutes and then cut off the wings. Carry on until you near the legs, which you then remove, and carry on until all is carved. Then enjoy !! Quote Link to comment Share on other sites More sharing options...
flash Posted December 27, 2007 Report Share Posted December 27, 2007 m mate(hes 18), did one similar for xmas dinner. his was a duck, stuffed witha pheasentm and then a pigeon. tasted very nice. Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted December 28, 2007 Report Share Posted December 28, 2007 Top job that looks lovely will have to try myself one day Quote Link to comment Share on other sites More sharing options...
tuck1 Posted December 28, 2007 Report Share Posted December 28, 2007 Fantastic. A lot of work, and a brave thing to do, but the results look great. What a party piece, nice work! Quote Link to comment Share on other sites More sharing options...
bobby dazzler Posted December 28, 2007 Report Share Posted December 28, 2007 nice one looks A1 dident no we had a gordon ramsey on the forum Quote Link to comment Share on other sites More sharing options...
migster Posted December 28, 2007 Report Share Posted December 28, 2007 Excellent write up and pics Henry, been meaning to have a go at that myself, and this tread will be very helpful. By the way a surgeon would be proud of that stitching. Quote Link to comment Share on other sites More sharing options...
Axe Posted December 28, 2007 Report Share Posted December 28, 2007 Glad to see it went well H, just remember to invite me next year eh?! Quote Link to comment Share on other sites More sharing options...
MC Posted December 28, 2007 Report Share Posted December 28, 2007 I did the full 10 birds last year at a family get together and to be honest I think 3 birds is probably better, with 10 the flavours seem to get lost into each other. Looked superb Henry, good write up as well Quote Link to comment Share on other sites More sharing options...
highseas Posted December 29, 2007 Report Share Posted December 29, 2007 hi all ive a 6 bird in the oven now ill try to post pics ps. goose pheasant duck grey partrige wood cock golden polver Quote Link to comment Share on other sites More sharing options...
henry d Posted December 29, 2007 Author Report Share Posted December 29, 2007 hi all ive a 6 bird in the oven now ill try to post pics ps. goose pheasant duck grey partrige wood cock golden polver Nice one !!!!!! Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted November 15, 2008 Report Share Posted November 15, 2008 (edited) henry fine feast yet again alot of meat there though lol Edited November 15, 2008 by jinxy72 Quote Link to comment Share on other sites More sharing options...
kev 1 Posted November 16, 2008 Report Share Posted November 16, 2008 Nice stitch job on the bird,you could be helping the NHS,i dont think that would of even left a scar... Looks Very nice eating by the way Quote Link to comment Share on other sites More sharing options...
mossy835 Posted November 16, 2008 Report Share Posted November 16, 2008 looks good hd, are you doing the same this year Quote Link to comment Share on other sites More sharing options...
nickb Posted November 16, 2008 Report Share Posted November 16, 2008 That looks fantastic Daft question.....how do you debone a bird? Sorry, I`ve never done anything like that but fancy having a go this year ATB Nick Quote Link to comment Share on other sites More sharing options...
henry d Posted November 17, 2008 Author Report Share Posted November 17, 2008 looks good hd, are you doing the same this year Sure am, I have a Greylag in the freezer and am thinking of a 4 bird roast this year. That looks fantastic Daft question.....how do you debone a bird? Sorry, I`ve never done anything like that but fancy having a go this year ATB Nick Start at the backbone and it is very easy, the inner birds have their wings cut off and their drumsticks too. The thighs are then just de-boned and slipped off. The only time you have to take care is when cutting up to the centre of the breast. The outer bird, in this case a goose, had its wing cut at the first joint and the bone left in, this gives the roast a shape and stops the bird falling over on it`s side. The leg bones are also left in, when you come to carve, simply cut off wings and legs and cut straight across Quote Link to comment Share on other sites More sharing options...
nickb Posted November 17, 2008 Report Share Posted November 17, 2008 Thanks for the tip HD If I do it I`ll post it on here for a laugh.... ATB Nick Quote Link to comment Share on other sites More sharing options...
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