I've noticed that it's become really popular to celebrate Christmas by roasting a 'bird within a bird within a bird' sometimes known as a 'three bird roast'. It's all a bit much for me being a sometimes-lapsed vegetarian, but this method of preparing a bird has been around for hundreds of years.
Eliza Acton wrote her famous cookbook whilst living in Tonbridge at No 1 Bordyke, and at the event we were shown by K College lecturing chef how to bone a chicken a la Eliza. It looked incredibly easy at the time, but it would when there's an expert wielding the knife. There was a gasp of disbelief when he held up the completely boned chicken which was all in one piece. Quite a skill.
In a moment of 'one I prepared earlier' Chef produced not one, but two, firm packages of roasted and stuffed chickens and proceeded to confidently demonstrate his expert carving techniques, whilst the audience looked longingly at what was to be on their lunch menu.
Not only was there the fabulous roast meat to enjoy, but also a buffet of dishes made from Eliza Acton recipes, all laid out in the restaurant on the top floor of K College with far reaching views over Tonbridge. If I remember correctly the ticket price was £6. Fantastic value, and for me this was definitely the highlight of the Arts Festival.
Apologies to the Lecturing Chef in the photograph, and the people who made the delicious dishes, who I am unable to mention by name as my notes of the day have disappeared. If this event runs again during the next Tonbridge Arts Festival get yourself a ticket, and you'll be in for a real treat.
If you're interested in learning how to bone a chicken in this way, the method can be found in Eliza Acton's cookbook.
