Individual three-bird roasts
OK, so I'm mad. Let's get that out of the way to start with.
I've done three-bird roasts before, and five bird, and so on. Bone birds, wrap them round each other, probably with something in the middle (an egg, one time - very young bird), leave the outer one with skin and outer leg bones. Not a problem.
This year, for New Years Eve, I've had an Idea - how about taking a partridge (like the ones on half-price in Sainsburys), and use that as the outer bird of a multiple roast, and serve one per diner? I have a goose breast sitting in the freezer, that could be cut up as part of the inner layers, and I could add chicken breast (so as to have white meat in contrast to the dark), and possibly go and buy some pigeon breasts.
Has anyone tried this before, and have advice to offer?
What would you serve with it?
I've done three-bird roasts before, and five bird, and so on. Bone birds, wrap them round each other, probably with something in the middle (an egg, one time - very young bird), leave the outer one with skin and outer leg bones. Not a problem.
This year, for New Years Eve, I've had an Idea - how about taking a partridge (like the ones on half-price in Sainsburys), and use that as the outer bird of a multiple roast, and serve one per diner? I have a goose breast sitting in the freezer, that could be cut up as part of the inner layers, and I could add chicken breast (so as to have white meat in contrast to the dark), and possibly go and buy some pigeon breasts.
Has anyone tried this before, and have advice to offer?
What would you serve with it?