3 bird roast 8n an Aga

[Jdi]

Hi, for Christmas I want to do a 3 bird roast. I will be cooking in an Aga and a slow roast in the simmer oven would give a more even cook.

It will be around 5 - 6kg in total and I have no idea on cooking time. Any pointers?

I've also read talk about bacteria build up with this type of thing since it would reach a nice incubation temperature before reaching a temperature sufficiently high to kill any bacteria. I think this is because it is individual pieces of meat rather than a single joint, so more opportunity for bacteria inside.

Has anyone done this?

Does this help at all:
In the interest of food safety is it important that the internal temperature of raw poultry should rise from room temperature to 60°C (140°F) within four hours at the start of the cooking. With the slow method this is particularly important, this is why we recommend an initial period in the hot roasting oven. All cooking times are approximate.
here’s the page
www.agaliving.com/roasting-and-serving

It’s not for a 3 bird but gives you info on how to in and aga with the methods you should use for safety

Try asking on facebook ‘i love my aga’ page - bound to be someone there who has cooked one.

Thanks, that's helpful. I've posted on that group.
The 4 hour thing sounds logical but doesn't fit with the slow cooking that lots of people seem to do.

Thanks

I did one a few years ago. I think I put it in the roasting oven for an hour then moved it down. If you want a crispy skin you can then move it back for the last half hour.