How to prepare a three-bird roast

If you’re up for a challenge, this meaty joint made from chicken, pheasant and duck is a great project for a confident cook.

How to prepare a three-bird roast

"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

The recipe: 

Chestnut & wild mushroom stuffed three-bird roast

Step-by-step guide:

Step one
Step one: 

Use a sharp boning knife to cut through the skin on the backbone, along the length of the chicken.

 

 

Step two
Step two:

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.

 

 

Step three
Step three: 

To remove the carcass completely, snap the wishbone where it joins at the neck, and carefully cut beneath the breast bone.

 

 

Step four

Step four: 

With the chicken opened up and skin-side down, cut away stray bits of cartilage and bone like the wishbone.

 

 

Step five


Step five:  

Scrape clean and cut away the thigh bones and where they meet the drumstick.

 

 

Step six

Step six: 

Remove the two smaller fillets that run along the breast and set aside.

 

 

Step 7

Step seven:

Cut off the feet and wing tips. Repeat all the previous steps with the pheasant, leaving just the breasts attached by the skin.

 

 

Step eight

Step eight:

You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing.

 

 

Step 9
 
Step nine:

Roll out a third of the stuffing between two sheets of cling film.

 

 

Step 10

Step ten:

With the bird skin-side down, place the stuffing on top of the chicken.

 

 

Step 11
Step eleven:

Lay the duck breast in the middle of the stuffing.

 

 

Step 12

 

Step twelve:

Add another layer of stuffing, then the pheasant breasts, skin-side down.

 

 

Step 13

Step thirteen:

Add a final layer of stuffing and lay the two chicken mini fillets on top of it.

 

step 14
Step fourteen:

Re-form the bird by lifting the skin up and around the stuffing and fillets.

 

 

Step 15
Step fifteen:

Pull one edge of the chicken over the other tightly so that the filling is completely enclosed.

 

 

Step 16
Step sixteen:

Flip the chicken over. Using butcher’s string, tie the chicken at regular intervals around the width.

 

 

Step 17

Step seventeen:

Tie it once around the length to hold the stuffing in and tie the legs together. Can be prepared up to 1 day ahead.

 

 

Step 18Step eighteen:

Before roasting, rub all over with the softened butter.

 

 

 

 

Serve the three-bird roast at a dinner party or as an alternative Christmas centrepiece. Or, if you've made your own multi-bird roast, share your tips with us below... 

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Mad
23rd Nov, 2014
How do you calculate the cooking time?
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi there, thanks for your question. Step 8 in the recipe explains about cooking times: http://www.bbcgoodfood.com/recipes/chestnut-wild-mushroom-stuffed-three-bird-roast
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.