In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil (“roast without equal”) – a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel.

The final bird is very small but large enough to hold an olive as stuffing; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds.

(sourced from Wikipedia)

I somehow don’t think I will ever get to see an ortolan bunting, much less stuff it inside the poor lark, who’d be far less happy about the whole business than legend has it.

I also will most definitely not be making Turducken, my husband will blanch at the mere mention of the dish, which – it turns out – is simply a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen.

But I do like a stuffed bird, slow roasted in the oven. I like to try and get as many of the side dishes of the meal into the pot with the chicken as possible.

Eintopf, the Germans call it; sounds far more posh than one-pot-cooking, doesn’t it?

The recipe that follows my next photograph is fantastic, and comes from Woolworths TASTE Magazine, I just omitted the butter and oil as I felt my bird had enough natural fat that would render during the roasting.

80 g smoked chorizo sausage, diced
2 brinjals, diced
½ cup roughly chopped flat-leaf parsley
4 cloves garlic, finely chopped
juice and zest of 1 lime
4 T butter, softened
1 whole free-range chicken
1 T olive oil
1 T smoked Spanish paprika
2 T Maldon sea salt
Cooking instructions: Preheat the oven to 180°C. In a mixing bowl, combine the chorizo, brinjal, parsley, garlic, lime juice and 2 T of the butter. Spoon the mixture into the cavity of the chicken. Carefully separate the chicken skin from the fl esh and, using your fingers, push the remaining butter together with the lime zest into the space created. Lightly drizzle the chicken with the olive oil, then sprinkle with the paprika and salt. Roast for an hour, or until the skin is crisp and the juices run clear.
Cook’s note:
Every so often, spoon the released juices over the chicken while it roasts

53 Comments Add yours

    1. theonlycin says:

      The paprika and chourizo give the chicken a wonderfully smoky flavour 😀

  1. souldipper says:

    Tell the truth, Cin. Almanach des Gourmands created this as a rampage against vegetarianism, right? It was likely this movement that prompted the annihilation of the poor lowly Bustard in 1832 in England.

    Please pass the olive.

      1. theonlycin says:

        Almanach was a right bustard, wasn’t he?

      2. theonlycin says:

        Or should I say Grimod … ? LMAO!

  2. Kindly enlighten this ignorant American – what is a brinjal? I know I could Google it, but I’d rather ask you! 😀

    1. theonlycin says:

      Nancy Hatch asked the same thing a while back, in your neck of the woods it’s probably known as eggplant or aubergine?

      1. Ahhh! Eggplant sounds so much more appetizing than brinjal! Of course, I am familiar with eggplant but wasn’t with brinjal! I shall now add it to my vocab and use it regularly. For instance, “Hello there! Is that a brinjal in your pocket or are you just happy to see me?” Or, even more to the point, “Good Lord, that bruise on my rump is purple as a brinjal!”

      2. theonlycin says:

        Bwaaaaaaaaaa *splurt! snort* Oh Paula, you just slay me!

    1. theonlycin says:

      I know you love your chourizo, so I knew you’d say that 😉

  3. Rosemary says:

    My Dad and Keith are already moaning about having turducken for Christmas, but I don’t car – my philosophy of “you try everything once, except suicide” is winning out this Christmas. They can have the beef, gammon and lamb – Mom and I will do the turducken!
    I love your stuffed bird – looks wonderful, especially the smoky flavour from the paprika and chorizo .

    1. theonlycin says:

      You’re very brave Rosemary! I trust you are going to blog your turducken?

  4. nrhatch says:

    Hey! Where’s the Vegetarian smorgasbord you promised???

    Didn’t you say, “The gift was a surprise, out of the blue, and supper was planned before it arrived. Vegetarian smorgasbord tonight.” 😉

    1. theonlycin says:

      Nancy, I’m something like 40 meals ahead in my dashboard-scheduled posts, the veg buffet will be featured in due course 😀

    2. nrhatch says:

      I shall try to hold my salivary glands in abeyance. 🙂

      1. Lyndatjie says:

        The Veggie took one look at this poor bird and left the building… *sniff* No smorgasbord for me *hiccup*

      2. theonlycin says:

        Sorry man, there’s some noodles and stuff there for you now, and there was white chocolate cake for dessert, but you’ll have to wait for that, I can only type and edit photos slowly, you know!

  5. granny1947 says:

    Morning love…the idea of a Turducken does nothing for me either!!

    1. theonlycin says:

      Well, I was put off by the amount of work involved, deboning all the brids. But Rosemary has just told me Checkers do it for you, including stuffing them. You get the thing wrapped up and ready for the oven. May consider it for Christmas lunch.

  6. Who decided – and how? – which birds fit inside which to create the roti sans pareil? That’s what I want to know. Sounds like one of those Russian dolls… but less fun!
    Your dishes look fabulous!
    Sunshine xx

    1. theonlycin says:

      de La Reynière must have been a very queer bird indeed to think up the concept?
      Thanks Sunshine 🙂

      1. Just another thought, Cindy… how does an ortolan bunt? 🙂

      2. theonlycin says:

        *splurt* Bwahahahahaha!

  7. I love roasting my veggies with my bird and have all the flavour meld together. I cannot wait to try your chorizo and brinjal version. YUMMY!
    🙂 Mandy

    1. theonlycin says:

      When it’s roast chicken, I don’t see the point of having hundreds of pots to wash, the nice thing about this way; in summertime we can bring the whole pot outside and everyone can just fill their bowls from it, No mess, no fuss, perfect!

      1. I’m all for the no mess, no fuss, minimal dishes bit myself. 😉

  8. Marisa says:

    Now this is a stuffing I’ll do gladly. But stuffing a whole bird into another bird – WTH?? Siesa.

    1. theonlycin says:

      It is a bit forren, ne?

  9. Diana Ferreira says:

    Thanks for sharing. Nice, nice, nice! Will definately bake that birdie soon!

    1. theonlycin says:

      5 minutes prep-time, perfect for you 😀

  10. Pseu says:

    I had to look up brinjal – hairy upright herb native to south eastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
    eggplant bush, garden egg, mad apple, Solanum melongena, aubergine, eggplant
    eggplant, mad apple, aubergine – egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
    herb, herbaceous plant – a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
    genus Solanum, Solanum – type genus of the Solanaceae: nightshade; potato; eggplant; bittersweet

    1. Pseu says:

      oops, I hadn’t finished. The recipe looks fantastic and I will try this one for certain

      1. Pseu says:

        Another point: in the second photo you have raw veggies around the cooked chicken… did you par-cook the chicken then add the veg? Is that sweet potato and ordinary potato?

      2. theonlycin says:

        I’m glad you like the recipe 🙂
        I had a large free-range chicken, so, yes; I roasted it (without my cast iron roaster’s lid) for 50 minutes and then added the veg and cooked for another 40 minutes (with the lid on).
        My vegetables were cubed butternut and sweet potato, which I seasoned with salt and pepper and a few basil leaves.

    2. Pseu says:

      OH help…
      I have just printed off the recipe and have read more carefully.

      Is T a table spoon or tea spoon?

      1. Here is a link that may help you with abbreviations: http://wp.me/pT5Tj-p
        🙂 Mandy

    3. Pseu says:

      Well, thank you both.

      In UK we use ‘tbl sp’ and ‘tea sp’ or ‘t sp’, and I hadn’t seen the cap T as an abbreviation before.

      I always find it interesting that so many different ‘local’ elements have crept into cookery written in the same language…when in Australia I found several different names / abbreviations and weights and measures being used.

      I remember hunting for cilantro…..

      1. theonlycin says:

        I constantly find elements I have to Google, the Eastern ingredients are especially interesting.

  11. slpmartin says:

    Never thought of using smoked chorizo sausage with chicken…must give this a try…but shall wait till after breakfast. 🙂

    1. theonlycin says:

      Cook it now, it improves with standing for a day 🙂 Even smokier flavour!

  12. Artswebshow says:

    That is a good dish.
    Definitely something i would serve in a restaurant

    1. theonlycin says:

      Gosh, really! Wow! *big grin*

  13. halfp1nt says:

    I much prefer your chicken, and with the chorizo my Giant Rat will think he’s died and gone to sausage heaven!
    The idea of three birds stuffed into one another puts me off; I think it’s an overkill.

    1. theonlycin says:

      Yes, it sure may ruffle too many feathers ;p

  14. I love chorizo, and lime juice…wonderful recipe, Cindy. And great pictures, too.

    1. theonlycin says:

      Thanks Kate, my husband is raving about this dish.

  15. Chorizo sausage and chicken! Sounds good to me …

  16. Pseu says:

    I turned this into a casserole…. I’ll post about it, but just to say the flavours are excellent.

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