Food: Three Bird Roast

Having demonstrated last week How to Bone a Chicken Calvin Barden now assembles and cooks a boneless three bird roast. At the core is a hard boiled egg, around it is wrapped a boned poussin, around that is a boned chicken, and around them all is a boned turkey. The bird is then roasted for 3.5 hours (per the turkey’s roasting instructions) and the result is served cold. This is a good one for a cold lunch or buffet supper when there are many mouths to feed!