Birds feature heavily at the British Christmas table.
The Victorians always carved goose at Christmas, but later ate turkey when Charles Dickens wrote about it in A Christmas Carol, adopting it from the New World (America).
“Christmas is a-coming, the goose is getting fat… Please put a penny in the old man’s hat… If you haven’t got a penny a ha’penny will do… If you haven’t got a ha’penny then God bless you!“
A few years ago celebrity chef Hugh Fearnley Whittingstall featured his 10-bird roast. Multi-bird roasts are different types of birds each stuffed inside a larger one, and the more birds involved the better.
Whittingstall was harking back to Tudor times when stuffing birds this way was fashionable. Or a different bird was eaten each day of the 12 days of Christmas (the 12 days between 25th December and the 5th January – the eve of Epiphany or Kings Day)
” 7 swans-a-swimming – 6 geese-a-laying – 4 calling birds – 3 french hens – 2 turtle doves and a partridge in a pear tree”
Since then the 3-4-5-7-10-12 bird roast has made a big come back – there is a very interesting article about it in: The Mail Online
However the most popular bird at Christmas in the UK is still Chicken – possibly because it is the cheapest yet tastiest – and the bird of choice with British Hindus, who marinade it in spices for days for slow roasting it.