If you’re up for a challenge, this meaty joint made from chicken, pheasant and duck is a great project for a confident cook.
"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" Barney Desmazery, Food editor
Use a sharp boning knife to cut through the skin on the backbone, along the length of the chicken.
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.
To remove the carcass completely, snap the wishbone where it joins at the neck, and carefully cut beneath the breast bone.
With the chicken opened up and skin-side down, cut away stray bits of cartilage and bone like the wishbone.
Scrape clean and cut away the thigh bones and where they meet the drumstick.
Remove the two smaller fillets that run along the breast and set aside.
Cut off the feet and wing tips. Repeat all the previous steps with the pheasant, leaving just the breasts attached by the skin.
You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing.
Roll out a third of the stuffing between two sheets of cling film.
With the bird skin-side down, place the stuffing on top of the chicken.
Lay the duck breast in the middle of the stuffing.
Add another layer of stuffing, then the pheasant breasts, skin-side down.
Add a final layer of stuffing and lay the two chicken mini fillets on top of it.
Re-form the bird by lifting the skin up and around the stuffing and fillets.
Pull one edge of the chicken over the other tightly so that the filling is completely enclosed.
Flip the chicken over. Using butcher’s string, tie the chicken at regular intervals around the width.
Tie it once around the length to hold the stuffing in and tie the legs together. Can be prepared up to 1 day ahead.
Before roasting, rub all over with the softened butter.