Royal roast (three bird roast)

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By: Brian Turner From: Good Food Live

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This recipe is classed as intermediate

Rating 2.68 / 5 (142 votes)

Prep time:
30 min, plus 1 hr resting
Cook time:
4 hrs

For an impressive dish try Brian Turner's splendid three bird roast, ideal for festive feasting and so easy to carve!


1. Ask the butcher to 'tunnel bone' all three birds completely removing all bones, which can then be used for making stock. Ask the butcher to keep the wing tips and leg ends on the goose. 2. Preheat the oven to 180ºC/gas 4. In a large bowl mix together the sausage meat, fried onion, orange, apple, garlic, salt and freshly ground pepper, chives and tarragon to form a stuffing mixture. 3. Remove the skin from the chicken and pheasant, but leave the skin on the goose. Place the chicken on top of the goose, then the pheasant on top of chicken, spreading the stuffing mix between the layers. 4. Bring the edges of the goose together, creating the natural shape of a bird and secure with butcher's twine. 5. Lightly season the three bird roast, place in a roasting tray, cover with foil and roast in the oven for 4 hours, removing the foil for the last 40 minutes of cooking. 6. Rest the roast for at least 1 hour before slicing.

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Latest Comment


This looks great, but is very difficult, (I tried it once) but for the past few years iv had mine from Fordhall Farms online shop, and it was excellent, and cheaper than most of the supermarkets which surprised me as they use free range goose and local pheasant, only £79.99
The farmer there was very helpful
take a look,

BaryF51524 BaryF51524  Posted 01 Dec 2008 8:57 PM