Great-Uncle Thaddeus’s Three-Bird Roast

Name: Great-Uncle Thaddeus’s Three-Bird Roast (Standard)
Prep time: 1 h 48 min
Cook time: 2 h 42 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Holiday
Ingredients: 1 Whole Chicken; 1 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 Whole Duck; 1 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 Whole Pheasant; 1 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 cup Breadcrumbs; 1/2 cup Sausage Meat; 1/4 cup Dried Cranberries; 2 tbsp Fresh Parsley-chopped; 1 tbsp Fresh Sage-chopped; 1/4 tsp Nutmeg; 1/4 cup Chicken Broth

⏱4h 30m

👥8

🔥650 cal

Medium

🍽️Holiday

🥗Gluten-Free

A classic three-bird roast featuring chicken, duck, and pheasant, stuffed with a savory herb and breadcrumb mixture. A comforting and impressive centerpiece for a special occasion.

1 Whole Chicken

1 tbsp Olive Oil

1 tsp Salt

1/2 tsp Black Pepper

1 Whole Duck

See all 19 ingredients ↓

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⏱4h 30m

👥8

🔥650 cal

Medium

🍽️Holiday

🥗Gluten-Free

A classic three-bird roast featuring chicken, duck, and pheasant, stuffed with a savory herb and breadcrumb mixture. A comforting and impressive centerpiece for a special occasion.

#Roast #Poultry #Holiday #Centerpiece

Instructions

Preheat oven to 325°F (160°C).
Prepare the Chicken: Rub the Chicken with Olive Oil, Salt, and Pepper.
Prepare the Duck: Rub the Duck with Olive Oil, Salt, and Pepper.
Prepare the Pheasant: Rub the Pheasant with Olive Oil, Salt, and Pepper.
Make the Filling: In a bowl, combine all Filling ingredients. Mix well.
Stuff the Pheasant with approximately 1/3 of the Filling.
Stuff the Duck with the stuffed Pheasant and approximately 1/3 of the Filling.
Stuff the Chicken with the stuffed Duck and approximately 1/3 of the Filling.
Tie the birds securely with kitchen twine.
Place the assembled roast in a roasting pan and roast for 2.5 - 3 hours, or until a meat thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
Let rest for 15 minutes before carving.

Ingredients

Chicken
1 1.5 kg Whole Chicken
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
Duck
1 1.2 kg Whole Duck
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
Pheasant
1 800 g Whole Pheasant
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
Filling
1 cup 140 g Breadcrumbs
1/2 cup 60 g Sausage Meat
1/4 cup 30 g Dried Cranberries
2 tbsp 30 mL Fresh Parsley-chopped
1 tbsp 15 mL Fresh Sage-chopped
1/4 tsp 1.25 mL Nutmeg
1/4 cup 60 mL Chicken Broth

Equipment

Roasting Pan
Kitchen Twine
Meat Thermometer
Mixing Bowls

Instructions

Preheat oven to 325°F (160°C).
Prepare the Chicken: Rub the Chicken with Olive Oil, Salt, and Pepper.
Prepare the Duck: Rub the Duck with Olive Oil, Salt, and Pepper.
Prepare the Pheasant: Rub the Pheasant with Olive Oil, Salt, and Pepper.
Make the Filling: In a bowl, combine all Filling ingredients. Mix well.
Stuff the Pheasant with approximately 1/3 of the Filling.
Stuff the Duck with the stuffed Pheasant and approximately 1/3 of the Filling.
Stuff the Chicken with the stuffed Duck and approximately 1/3 of the Filling.
Tie the birds securely with kitchen twine.
Place the assembled roast in a roasting pan and roast for 2.5 - 3 hours, or until a meat thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
Let rest for 15 minutes before carving.