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Choosing your birds
The three bird roast is a fine art. First you’ll need to select the birds. These all need to have a relatively high fat content to keep them succulent whilst roasting, and obviously size matters. Turkey and goose make a good “outer bird”. Chicken, duck, guinea fowl or larger game birds such as pheasant work well as the “middle bird”, and for the “inner bird” we recommend quail, partridge or pigeon.
3 birds of your choice
For the stuffing
Salt and pepper
PREPARING YOUR BIRDS
Begin with the biggest - spatchcock or debone your bird, leaving the legs on to keep the shape. Next debone your middle bird removing the bones from the legs and leaving the wings on, then remove the legs and wings of your inner bird.
PREPARING YOUR STUFFING
We recommend using a meat based stuffing to enhance flavour, texture and hold. Finely chop pistachios, parsley, cranberries and orange zest and mix this, add a sprinkle of mace, a good pinch of salt and pepper and then the minced chicken. Mix thoroughly.
STUFFING YOUR BIRDS
Lay your biggest bird skin side down on a board and spread a good layer of stuffing across the surface. Repeat the process with the next two birds.
ROLLING YOUR BIRDS
Take the edges of your outer bird and bring to the centre. Using a needle and string stitch the outer sides together to form a bird shaped parcel. Once stuffed and sewn you can massage the shape and ensure there are no lumps or bumps and all the stuffing is well distributed. Place streaky bacon over the crown and place in a roasting tin.
COOKING YOUR BIRDS
Preheat your oven to 200˚c. Weigh your bird and place it on the middle shelf of the oven. After half an hour reduce the temperature to 150˚c. Allow approximately 1 hour per kilo and regularly baste the bird with the juices from the pan. Once cooked all the way through (you are looking at a core temperature of 75˚c if you have a meat thermometer) remove the bird from the oven and place under a little tin foil cape for at least half an hour