Chestnut & wild mushroom stuffed three-bird roast - Good Food Middle East
Contains pork – recipe is for non-Muslims onlyYou’ll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, b
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Cooking tools:
- Butcher's twine
- Roasting pan
- Roasting rack
- Oven
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Wooden spoon
- Whisk
- Fine-mesh sieve
- Microplane
- Measuring cup
- Aluminum foil
- Kitchen towel
- Spoon
- Plate
- Serving platter
Ingredients
- 1 medium-large chicken (1.8-2kg is ideal)
- 1 pheasant
- 1 duck breast, skinned
- 2 shallot, roughly chopped
- ½ large pack thyme
- 1 large carrot, roughly chopped
- 50g softened butter
- 1 glass of white wine
- 2 tbsp plain flour
- 300ml chicken stock
- 25g dried porcini mushrooms
- 25g butter
- 2 shallot, finely chopped
- ½ pack thyme
- 100g cooked chestnut, crushed
- 200g good-quality pork sausage, skinned
- small pack parsley, roughly chopped
- zest 1 lemon, roughly chopped
- 2 tbsp breadcrumb
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