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