Three Bird Roast : Gourmet Foods :: Gourmet Food Online :: Smoked Salmon

Three Bird Roast

Three Bird Roast prepared by Clare Symington at Seldom Seen Farm (recently featured on Rick Stein's Food Heroes). A boned goose stuffed with a chicken, stuffed with a pheasant with pork & orange stuffing between each layer. Expect a round of applause from your dinner guests! Despatched and delivered frozen. Allow 48 hours to defrost. Ready to cook once defrosted.

Code		Size	Price
H4010	Ingredients IngredientsX Goose, chicken, pheasant, minced pork, wholemeal breadcrumbs, onion, celery, parsley, orange juice, orange rind, egg.	4.5-5KG Serves 10-12	£104.95
H4011	Ingredients IngredientsX Goose, chicken, pheasant, minced pork, wholemeal breadcrumbs, onion, celery, parsley, orange juice, orange rind, egg.	5-5.5KG Serves 12-15	£109.95
H4012	Ingredients IngredientsX Goose, chicken, pheasant, minced pork, wholemeal breadcrumbs, onion, celery, parsley, orange juice, orange rind, egg.	5.5-6KG Serves 15-20	£119.95
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Storage & Cooking Instructions

Fridge: Delivered frozen, takes 48 hours to defrost.Can be kept defrosted and refrigerated for up to 48 hours.
Freezer: Up to 3 months
Preheat oven to 190ºC, gas mark 5. Place roast in a roasting pan and rub salt into the breast. Cover pan completely with tin foil, place in the oven and roast three to four hours depending on the size:Small Roast - up to 4.5kg (10lbs) - 3 hours, Medium Roast - 4.5-5.4kg (10-12lbs) – 3 1/2 hours, Large Roast - over 5.4kg (12lbs) - 4 hours. Please do not overcook. Remove the tin foil for the last twenty minutes of the cooking time to allow the skin to become golden and crispy. The meat is cooked when a skewer inserted in the side lets the juices run clear.Allow the roast to rest in a warm oven for at least 40 minutes before serving. This resting period is very important as it allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of these juices will escape though and these should be poured into the gravy. To carve, place on a flat board and slice through, using a sharp knife. Carve into thickish slices.Serve with roast potatoes, gravy and a selection of vegetables.

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