Our three-bird roast is an impressive centrepiece, guaranteed to wow at any Sunday lunch or Christmas dinner spread. You’re sure to get extra points for effort it you make it yourself – and it’s a chance to learn key butchery skills.
Our very own Barney Desmazery says, ‘Ever since I first tried a three-bird roast, I’ve wanted to create my own recipe. Yes, there’s a lot of prep, but if you prefer, your butcher can prepare all the birds for you, leaving you to start from step eight.’
1. Cut through the skin on the backbone
Use a sharp boning knife to cut through the skin on the backbone, along the length of the chicken.
2. Run the knife down one side of the ribcage
Run your knife down one side of the ribcage, keeping close to the bone. As you cut, use the other hand to pull away the flesh.
3. Remove the carcass completely
To remove the carcass completely, snap the wishbone where it joins at the neck, and carefully cut beneath the breast bone.
4. Remove any bones
With the chicken opened up and skin-side down, cut away stray bits of cartilage and bone like the wishbone.
5: Cut away the thigh bones
Scrape clean and cut away the thigh bones and where they meet the drumstick.
6: Remove the two smaller fillets
Remove the two smaller fillets that run along the breast and set aside.
7: Cut off the feet and wing tips
Cut off the feet and wing tips. Repeat all the previous steps with the pheasant, leaving just the breasts attached by the skin.
8. Bring together the prepared birds
You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing.
9. Roll out the stuffing
Roll out a third of the stuffing between two sheets of cling film.
10. Place the stuffing inside
With the bird skin-side down, place the stuffing on top of the chicken.
11. Add the duck breast
Lay the duck breast in the middle of the stuffing.
12. Add the stuffing and pheasant
Add another layer of stuffing, then the pheasant breasts, skin-side down.
13. Finish off with the chicken
Add a final layer of stuffing and lay the two chicken mini fillets on top of it.
14. Re-form the bird
Re-form the bird by lifting the skin up and around the stuffing and fillets.
15. Enclose the filling
Pull one edge of the chicken over the other tightly so that the filling is completely enclosed.
16. Tie with butcher’s string
Flip the chicken over. Using butcher’s string, tie the chicken at regular intervals around the width.
17. Tie around the length
Tie it once around the length to hold the stuffing in and tie the legs together. Can be prepared up to one day ahead.
18. Rub with butter and roast
Before roasting, rub all over with the softened butter.
If you’ve made your own multi-bird roast, share your tips with us below…