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Arrosto misto
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Total Time:
2 hours 30 minutes
Irresistible Italian Sunday roast featuring five birds and a sausage wheel served over creamy, cheesy polenta. A guaranteed showstopper for a truly special meal.
Ingredients:
  • 1 bulb of garlic
  • ½ a bunch of fresh thyme (15g)
  • olive oil
  • 1 x 1.8 kg whole free-range chicken
  • 1 lemon
  • 1 x 2 kg duck
  • 1 stick of cinnamon
  • ½ a bunch of fresh sage (15g)
  • 4 bulbs of fennel
  • 6 red onions
  • 8 sturdy sprigs of fresh rosemary
  • 2 pigeons
  • 2 partridges
  • 2 quails
  • 500 g quality sausages in one string
  • 8 fresh bay leaves
  • 1 tablespoon plain flour
  • 150 ml Chianti or other red wine
  • 1 x 400 g tin of quality plum tomatoes
  • 300 ml quality organic chicken stock
  • 2 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 250 g coarse polenta
  • 100 g unsalted butter
  • 150 g Parmesan cheese
Instructions:
  • - Preheat the oven to 240ºC/475ºF/gas 9. - Crush garlic, half the thyme, salt, pepper, and oil in a pestle and mortar. Rub mixture over the chicken thoroughly. - Stuff chicken with lemon and remaining thyme. Season duck, rub with oil, and grate cinnamon on top. Stuff with sage and rest on a roasting tray with fennel and onions. - Roast chicken and duck for 1 hour 30 minutes at 180ºC/350ºF/gas 4. - Mix rosemary leaves and oil in mortar. Season pigeons, partridges, and quails with rosemary oil. - Create a sausage spiral by pushing meat from sausages and twirling into a large sausage shape. Skewer with sharpened rosemary sprigs and drizzle with oil. - Roast sausage wheel, birds, and veggies for 30 minutes. - Make gremolata by combining garlic, parsley, fennel tops, lemon zest, and lemon juice in a bowl. - Cook sausage for another 15 minutes until golden and cooked. - Boil water, add polenta, and cook until thick and smooth. - Make sauce by deglazing pan with Chianti, add plum tomatoes, chicken juices, and stock, then simmer to reduce. - Finish polenta with butter, Parmesan, and water if needed. Adjust seasoning. - Serve carved birds, sausage, onions, and garlic on a board with polenta. Garnish with gremolata and serve with gravy and steamed greens.

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