Three Bird Roast

Ingredients

• 1 x large chicken
• 2 duck breasts
• 2 guinea fowl breats
• 3 sticks celery
• 2 carrots, chopped
• 1 medium onion, peeled

• For the stuffing
• 1 red onion, finely chopped
• 1 clove garlic, crushed
• 200g mixed wild mushrooms, chopped
• 50g fresh breadcrumbs
• sprig thyme

Cooking Instructions

1. Make the stuffing by dry-frying the onion in a preheated non-stick pan until soft. Spoon into a mixing bowl and mix in the remaining stuffing ingredients, adding a little boiling water from a kettle and leave to cool.
2. Preheat the oven to 190C, 375F, Gas Mark 5. Rinse the chicken under running cold water and pat dry. Turn the chicken upside down and using a sharp knife cut down the centre.
3. Carefully cut away the meat from the carcass taking care not to cut through the skin. Pull the leg bones through, scraping the meat off the bone, Continue until all the bones have been removed. Lay the chicken meat out flat and spread the stuffing on top.
4. Slice the duck and guinea fowl breasts into thin slices and place on top, seasoning with salt and black pepper.
5. Roll up the chicken, pulling the skin round to cover all the meat and stuffing, securing with a couple of skewers if required. Place in a roasting bag and secure tightly.
6. Weigh the joint and calculate the cooking time from the instructions given (allow 20 minutes per 450g plus an extra 20 minutes).
7. Place the celery on a roasting rack and sit the chicken on top. Cut the onion into wedges and place around the chicken. Place the wire rack over the roasting tin and pour in 600ml (1pt) cold water. Roast in the oven for the calculated cooking time.
8. To serve, remove the roast from the oven and allow to rest for 10 minutes. Carve by slicing across the bird giving layers of different meats.

Tips

This roast is completely solid meat so will make many meals which is why it serves 12.