What is a three bird roast? A short history
The three bird roast is properly old school. It was a hit in Tudor England, when a feast was not a feast unless something was stuffed inside something else.
The Georgians took it further. Their Christmas pies packed layers of turkey, goose, chicken, partridge and pigeon into a pastry crust that nobody even ate.
Then France went completely over the top. In 1807 a Parisian food writer described the rôti sans pareil, the “roast without equal”: a bustard stuffed with around sixteen other birds, the smallest just big enough to hold an olive.
Fast forward to 1980s Louisiana and America gave the world the turducken. Turkey, duck, chicken. Same idea, new name.
Five centuries of genius. Zero broth. Bloody hell.
What’s in The Three Birds ramen?
The star of the show is our three bird chashu, and as far as we know it’s never been done before. Turkey, chicken and duck, slow braised in soy, ginger and onion until sticky and melt in your mouth.
It sits in our homemade chicken broth, glossed with duck fat oil. Pickled cranberry and red cabbage cut through all that richness. Then bamboo, beansprouts, spring onion, half a soy egg and wavy noodles that grab every last drop.
No birds were stuffed inside other birds. They’re sat next to each other. Like adults.
Why we made a three bird ramen
Festive opulence, without the faff. We wanted a clean dish with real seasonality, one that gives you festive vibes without losing focus on flavour.
It’s festive. It’s not Christmas. No tinsel, no paper hats, no arguing over the last roast potato. Just a big, rich bowl for cold nights from now until early January.
Where and when can I get The Three Birds?
The Three Birds, £15.50. At all Bone Daddies sites and on Deliveroo from today, Monday 9 November, until early January.
Grab a seat and get some Three Birds in you.
