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Three Bird Roast!
Posted By Kerri
Stephen and I have been wanting to make this for some time, since seeing it originally done by Hugh Fearnley-Whittingstall. He did a 10 bird version for a Medieval feast which, although I’m sure is lovely, is just too much for the two of us. We opted for the smaller three birds and chose partridge, pheasant and guinea fowl.
We layered stuffing in between to prevent the birds from drying out.
They were then layered inside each other before being trussed up with string and cooked for two hours.
The end result was tasty but a little dry, our cooking time was slightly over as we had tried to allow for the fact that the birds were tightly packed.
Happy new year!
Jan 1st, 2008
Happy New Year to you both. Well done with the three bird roast, it looks amazing.
Happy New Year to you! Well done, on even attempting that meal; looks amazing!
Thanks!
Happy new year to you both too 🙂
Thanks guys! If we do this again, we’ll do two things differently: Cook it for a shorter time (just use the meat thermometer until it’s done probably) and tie it up more tightly so that it doesn’t split during cooking, although that’s just for presentation really.
Wow – I am so impressed that you tried this. I’m sorry it turned out a little dry but it looks so impressive and I bet it was really tasty.
Happy New Year!
Thanks Antonia and happy new year to you too 🙂