multi-bird roast

[dcw@pr]

going to give this a go for new years;

turkey
goose
chicken
pheasant
duck
partridge
pigeon
woodcock/snipe

need to go and shoot a pigeon, duck, and something small tomorrow, but got all the other things. Will be stuffing with sausage meat and seasoning between each layer. Was planning on cooking at 140C until done, perhaps 5 hours?

Thoughts appreciated, I'm flying blind here!

[prand]

They did this on River Cottage a year or so ago.

It was an amazing sight, and an admirable challenge (all the birds were deboned and then the turkey was sown up with them all crammed inside).

Truth be told, the finished product didn't look that appetising.

[dcw@pr]

prand said:

They did this on River Cottage a year or so ago.

It was an amazing sight, and an admirable challenge (all the birds were deboned and then the turkey was sown up with them all crammed inside).

Truth be told, the finished product didn't look that appetising.

i've seen that but there are no specifics on anything unfortunately.

[hab1966]

If it helps, the write up on the river cottage multi bird is here

[Greenie]

Just because something can be done doesn't mean it should.

You are combining the flavours of 8 different birds and cooking them all for the same time. Doesn't sound like a particuarly good idea to me but them again I've never tried it.

Pick 1 bird and do it properly (see what I did there!)

[Plotloss]

Doing that many birds may end up being more work than its worth.

The multibird roast was created by Victorians to impress people, it started with an olive stuffed inside a lark and ended up with a Turkey stuffed inside a Bustard.

Stick with a Turkey Royale would be my advice.

[V6]

It is lucky you didn't post this in the P&P - multi bird roast? snigger.

[Pferdestarke]

If you tasted them blind you'd never be able to distinguish between each bird. I'd do it and then you've done it. I doubt you'll repeat it.

[dcw@pr]

Pferdestarke said:

If you tasted them blind you'd never be able to distinguish between each bird. I'd do it and then you've done it. I doubt you'll repeat it.

most people (even pros) can't tell between different wines, but it doesn't stop you bringing out a nice one for a special occasion

[whitechief]

Plotloss said:

Doing that many birds may end up being more work than its worth.

The multibird roast was created by Victorians to impress people, it started with an olive stuffed inside a lark and ended up with a Turkey stuffed inside a Bustard.

Stick with a Turkey Royale would be my advice.

I thought it was a Medieval creation?

[Plotloss]

whitechief said:

Plotloss said:

Doing that many birds may end up being more work than its worth.

The multibird roast was created by Victorians to impress people, it started with an olive stuffed inside a lark and ended up with a Turkey stuffed inside a Bustard.

Stick with a Turkey Royale would be my advice.

I thought it was a Medieval creation?

Possibly but it was at its height during Victorian times and let to the creation of this:

Rôti Sans Pareil

A Bustard stuffed with a Turkey, a Goose, a Pheasant, a Chicken, a Duck, a Guinea Fowl, a Woodcock, a Partridge, a Plover, a Lapwing, a Quail, a Thrush, a Lark, an Ortolan and finally a Garden Warbler stuffed with an Olive.

Quite how you ensure that everyone gets a slice of the Olive I'm not sure.

[Wadeski]

A way to overcook 5 birds at once!

[Mark V8]

If you REALLY want to surprise your guests, serve Ortolan (properly) ..... if its good enough for Clarkson....
http://www.youtube.com/watch?v=8y4MS7mSzX8

Edited by Mark V8 on Tuesday 23 December 01:07