Who Roast Beast | How The Grinch Stole Christmas

“And he, he himself…the Grinch…carved the roast-beast!”

-The Grinch Who Stole Christmas, Dr Seuss

It’s the ultimate Christmas struggle…who will get the coveted turkey drumstick?! The Who’s down in Whoville apparently don’t have this problem, thanks to their Who Roast Beast. And now, there will be no hairy eyeballs at our Christmas table either!

In this quick party version, I used a whole chicken, chicken drumsticks and chicken wings. However, if you’re serving up a grand turkey feast, add some extra turkey legs as extra appendages. The only rule I would follow is to use the same poultry so the bird cooks uniformly, eliminating the risk of raw, undercooked ( or overcooked) meat.

Now that you have a new centrepiece to your Who-ville celebration, the feast can begin.


Who Roast Beast | How The Grinch Stole Christmas

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There will be no fights for the drumstick at this Who-ville Christmas table! A Who Roast Beast with extra wings and legs solves the biggest Christmas dilemma of all.

  • Author: Bryton Taylor



2 kg whole chicken

2 chicken drumsticks

4 chicken wings

1/4 cup melted butter

2 tablespoons poultry seasoning

1 teaspoon sea salt

1 teaspoon ground black pepper

Grandma Who’s Stuffing

1/2 cup butter

1 cup chopped white onion

1/2 cup finely chopped celery

1 tablespoon poultry seasoning

4 tablespoons chopped parsley

4 cups stale bread crumbs

1/4 cup dried cranberries

1 teaspoon sea salt

1 teaspoon ground black pepper


  1. Rinse chicken pieces and pat dry with paper towel.
  2. Place into a roasting pan and stuff.
  3. Use metal skewers to close the chicken up, and use use additional metal skewers to pin extra chicken wings and drumsticks into place.
  4. Large cubes of vegetables can be placed around the bird, such as onion, celery, potatoes and carrots.
  5. Pour melted butter over the chicken and sprinkle with poultry seasoning.
  6. Place in a preheated oven at 375F.
  7. Cook for 1 hour and 20 minutes. Slice into the chicken to check for doneness. I check both the chicken breast and the thigh. The thigh juice should run clear when pierced, and the chicken breast should not have any pink colouring to the meat.
  8. Remove and let rest before serving.

Grandma Who’s Stuffing

  1. Melt butter in a large frying pan and saute the onion for 5 minutes.
  2. Stir in the celery and poultry seasoning and cook for a further 5 minutes.
  3. Stir in the breadcrumbs until completely coated.
  4. Add in the parsley, dried cranberries, salt and pepper, then use to stuff the chicken.

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