Three Birds Roast

1. Stage

Cut the chicken from the back, remove the backbone and bones, leaving the shins and wings. Cut off part of the meat. Try not to damage the skin. P.S.: next time I will distribute the chicken meat all over the skin, so that there are no empty spaces.

2. Stage

Cut the turkey thigh in a book or cut into strips without cutting the outside.

3. Stage

Salt and pepper the chicken, put it in a bowl, then the turkey and goose breast. Leave for 2 to 12 hours.

4. Stage

Fry the mushrooms and 2 onions in vegetable oil with salt. Let cool.

5. Stage

Flatten the chicken, lay out half of the mushrooms.

6. Stage

Place the turkey on it, with the remaining mushrooms on top.

7. Stage

Place the goose breast on top of the turkey, skin-side down.

8. Stage

Assemble both sides of the chicken carcass, stitch or connect with toothpicks.

9. Stage

Cut the rest of the onion into rings, place on the foil, on top of the onion, seam side down, the chicken. Tie the legs and wings. Place in oven and bake for 1 hour at 180 degrees, then cover with foil and bake 1.5 hours more at 160 degrees.

10. Stage

Readiness can be determined by the transparent meat juice or by measuring the temperature inside. It should be 70-75 degrees.

11. Stage

Gently turn over, remove string or toothpicks. The chicken can be served hot or chilled and sliced as an appetizer.