Yorkshire Pot Christmas Roast is a traditional British recipe for a classic Christmas dish of a deboned four-bird roast served with all the trimmings, bread sauce and cranberry and apple jelly. The full recipe is presented here and I hope you enjoy this classic British version of: Yorkshire Pot Christmas Roast.
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If you have not come across a Yorkshire Pot before, then it is a classic Yorkshire variant on the multi-bird roast. In this case it's a deboned partridge, pheasant, and chicken, stuffed in a deboned duck. Basically a four-bird roast with the duck as the outer bird. Here it's presented as a Christmas roast with all the trimmings.
Ingredients:
For the Yorkshire Pot:
1 Yorkshire pot
50g butter
1 leek, halved lengthways
Liberally butter a large piece of kitchen foil. Use this to completely wrap the Yorkshire pot. Set the leek halves in the base of a roasting tin then sit the wrapped Yorkshire pot on top. Transfer to an oven pre-heated to 160°C and roast for 150 minutes.
After this time, remove the Yorkshire pot from the oven then take off the foil. Increase the oven temperature to 200°C then return the meat to the oven and roast for a further 15 minutes, or until golden brown all over and completely cooked through (when done, the juices should run clear when you stick a skewer into the centre).
When done, remove from the oven and allow to rest for 15 minutes before carving. In the meantime, prepare the accompaniments.
To serve, carefully carve the Yorkshire pot, ensuring that each slice contains a part of each bird. Place two or three slices on each place. Spoon around the roast potatoes and roast parsnips then add a spoonful of creamed potatoes and the Brussels sprout mixture. Serve accompanied by the white sauce and cranberry and apple jelly.
