Crawfish bisque

Last summer was a good time for crawfish.  We had some excellent catches and made some great recipes.  After one of those great meals, I took all of the heads and tails of the left over crawfish and transformed them into stock.

It is fairly simple to make a crawfish broth.  You will need a large stock pot.  First, I took the leftover crawfish and rinsed them in cold water to clean off any residue from the boil. I then sauteed two minced shallots and 2 cloves garlic in olive oil.  I then added two chopped carrots, one chopped onion and 2 chopped celery stocks.  Once the vegetables were soft, I added the crawfish bodies.  As I stirred the crawfish, I also smashed the bodies to expose the meat and juices.  Use the entire crawfish, most of the flavor will come from the heads.  Once the bodies are smashed and browned, I added about 3 gallons off water to the pot.  The amount of water will differ based on the amount of crawfish you are using.  Bring the water to a boil and then reduce to a simmer.  Let the crawfish simmer for about 3-4 hours and the water will have reduce in half.  Strain the stock and discard the bodies and vegetables. After stirring the stock, I then run it through a China hat to get rid of any larger pieces that passed through the initial strain.


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Once you have made your stock you can use it in many different crawfish recipes.  I like to use my stock to make soups.  My favorite crawfish soup is crawfish Bisque.  The following is the recipe I like to use for my crawfish bisque.



  • 12lb crawfish tails
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped green onions
  • 3 garlic cloves crushed
  • 1/4 cup white wine
  • 1/4  cup dry sherry
  • 2 teaspoons Tabasco sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paparika
  • 1 cup hot water
  • 1 quart crawfish stock
  • 4 ounces tomato paste
  • 2 Bay leaves
  • 2 cups heavy whipping cream
  • 2 tablespoons unsalted butter


  1. In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
  2. Deglaze the pan with the white wine.
  3. Add the Tabasco, and thyme and saute for another minute.
  4. Deglaze the pan with the sherry.
  5. Add the paprika, and crawfish stock base and combine well.
  6. Stir in tomato paste and add the bay leaves.
  7. Simmer for 10 minutes.
  8. Whisk in heavy cream and the butter and bring to a boil.
  9. Add the crawfish tails and simmer until cooked through.
  10. Garnish each bowl with chopped chives and a few whole boiled crawfish.  Shrimp makes a great substitute if whole crawfish are not available.

If you would like to learn more about how to catch crawfish or cook them “The Crawfish, From Pond To Plate” on




Spring Trout

Tiger Trout

Many of you may be wondering why I have not posted anything on this blog lately.  I have been battling issues with my heart.  These issues were caused by my radiation treatments 30 years ago for Hodgkin’s Disease.  To make a long story short, I have just not felt well enough to write or fish and hunt for about 6 months.  I hope that today everything changes.

I finally felt well enough to go fishing. I went to Vernon Reservoir and spent a few hours dunking bait. I caught 12 fish and kept three to eat. One of these is a Tiger Trout.  Tiger trout are a mix between a brown trout and a brook trout.  They are great fighters and the make wonderful table fare. It was a good day even though the weather was bitter cold and the winds were howling out of the north.  The fishing was slow in the morning, and I think the fish were as uncomfortably with the weather conditions as I was.  Early on, the temperatures were below freezing and the eyelets to my rod kept freezing up.  However, no matter how bad the weather was I was determined to fish.

After several hours with no bites and fingers as cold as ice, I finally caught my first fish. I proceed to catch 11 more over the next 2 hours.  I finally succumbed to the bone chilling weather and headed home.

tiger, rainbow trout

By the time I arrived home it was late and I was exhausted, so I ate a chicken salad sandwich and promised my wife I would cook the fish the next evening.  I cleaned the fish and decided to not fillet them.  I think they taste better when you cook them on the bone.   I soaked them in milk overnight in the refrigerator and proceeded to bed.

This evening I cooked the fish.  I made up a recipe and hoped it would be edible when I was done.  The fish was not only edible but I even surprised myself.  The flavors melded perfectly and the fish was a delight to eat.  The following is the recipe;


  1.  3 trout or any fresh or salt water fish.
  2.  Enough milk to cover fish.
  3.  5 tablespoons of Olive oil.
  4.  2 lemons sliced.
  5.  6 cloves garlic, minced.
  6.  Dried herbs such as savory, time, basil, oregano or any herbs you prefer.
  7.  One shallot, minced.
  8.  Pinch of saffron.
  9.  Dash of white truffle oil. (Optional)
  10.  Half a cup of hot water.
  11.  Homemade lobster broth or 1 tablespoon “Better Then Bullion Lobster base”.  This    lobster base can be found at most grocery stores.
  12.  3 cups of cold water.
  13.  1 cup of heavy cream.
  14.  3 cherry tomatoes cut in half.
  15.  1 pound of button or Italian Brown mushrooms (Baby Portabella mushrooms or cremini mushroom).
  16.  1/2 cup Brandy.
  17.  2 ounces of cold butter.
  18.  3 egg yolks mixed.
  19.  Salt and Pepper to taste.

fried trout


  1. Pre-heat oven to 425 degrees.
  2. Soak the fish in the milk overnight in the refrigerator.  Rinse and pat dry.
  3. Add one tablespoon of Lobster base to a sauce pan.  Add 3 cups of cold water to the pan and bring to a boil.  Reduce in half.
  4. Once reduced in half, add the brandy and burn off the alcohol.  Add the heavy cream and bring to a low simmer.  Do not scorch the cream, and stir occasionally. Just before serving, put the cold butter in the sauce and whisk until dissolved.  This will give the sauce more flavor and a nice sheen.
  5. Put the pinch of saffron in a small bowl and add 1/2 cup hot water.  Let steep for 10 minutes.
  6. Trim mushrooms and place in a hot dry pan with a pinch of salt to sweat the mushrooms.  Cook mushrooms until all liquid is gone.  Add 3 of the garlic bulbs that were minced, the minced shallot and 2 tablespoons of olive oil and a dash of truffle oil.  Saute for about 3 minutes.  Be careful because Truffle oil is very strong.  A little goes a long way.
  7. After the mushrooms cook for the 3 minutes, add the saffron water.  Make sure you strain the saffron and don’t allow the saffron pieces to get into the mushrooms. Cook mushrooms until the sauce reduces and thickens.  Place to the side.
  8. Season the cavity of the fish with herbs, remaining garlic and lemon slices.  Dust the outside of the fish with rice flour then coat fish with egg yolk mixture and lightly cover with Panko Crumbs.
  9. Place 3 tablespoons of Olive Oil and butter in a cast iron skillet.  Heat the oil on medium heat.  When the oil and butter mixture is hot, but not smoking, add the fish to the pan.  Brown fish on both sides, about 3 minutes per side.  Once the fish is browned , place the pan in the 425 degree oven and roast for 10 minutes.


  1. Put the mushrooms on the plate.  Make sure the bed of mushrooms is large enough to hold the pieces of fish.
  2. Drizzle the lobster, brandy cream sauce around the mushrooms.
  3. Remove the skin from the trout.  Remove the trout flesh from the bones and place on top of the mushrooms.  Make sure you remove all the bones.
  4. Garnish with baby radish sprouts, lemon wedge and cherry tomato halves.
  5. Serve hot.

Try this recipe the next time you catch a limit of your favorite fish!  Enjoy!

Five Spiced Pork Belly With Maple Whiskey Sauce


Sometimes you make a recipe and it turns out awesome.  This recipe is one of those dishes that fits that description.  The pork belly is flavorful, tender and juicy.  The parsnip puree serves as a nice compliment to the five spiced pork and maple whiskey sauce and the radish sprouts help cut through the fat and bring the dish together.  Without tooting my own horn to much, I would have to say that this is one of the best dishes I have ever made.  I recommend that you try this recipe as soon as possible.  Just make sure you make enough of the sauce because people will want to drink it!


Pork Belly can be bought at Costco, fine meat markets and oriental grocery stores.

Chinese five spice can be bought at most grocery stores as well as oriental markets.


For the pork belly

  • 1 – 2 lb boneless pork belly
  • 2 tablespoons miso
  • 2 tablespoons real maple syrup
  • 1 teaspoon chinese five spice
  • 1 teaspoon sesame oil
  • 1 teaspoon flaky sea salt (maldon salt works great)
  1. Preheat the oven to 275 degrees. Place cooling rack on top of a baking tray.
  2. Prepare the pork belly by washing and drying thoroughly.  Make sure the skin is completely dry. Make slits in the fat, 1 inch apart,  my pork belly already had the skin removed.  If your pork belly has the skin still on it you can either remove it or leave it on.  Make sure you cut all the way through the skin but be careful to not cut into the meat.  Turn the pork belly over and stab the meat all over with the tip of your knife.
  3. In a small bowl mix together the miso, maple syrup and Chinese five spice. Coat the meat side of the pork belly only. Place the pork belly skin side up on top of the  rack.
  4. Pour the sesame oil over top of the skin and rub it into all of the slits and over all of the skin or fat.. Sprinkle the top with the Maldon sea salt.
  5. Bake in the preheated oven for 2 hours.
  6. Remove the pork belly from the oven and let it sit for 15 minutes, uncovered. Slice the pork belly and serve with the maple whiskey sauce and puree of parsnip.

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Maple Whiskey Sauce

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  • 3-5 tablespoons of juices from the cooked pork belly
  • 3 tbsp butter, divided
  • 1/2 yellow onion
  • 1 shot Crown Royal Maple Whiskey
  • 1 tbsp apple sauce
  • 1 tbsp real maple syrup
  • 1 tbsp dijon mustard

Place the skillet back on the stove top and heat the juices and another 1 tbsp butter over medium heat. Add the onion and cook until transluscent, about 5 mins. Add the whiskey. It will sizzle and bubble quickly. Add the apple sauce, maple syrup and dijon mustard and whisk until smooth. Reduce the sauce a little, whisking regularly. Finally, remove from the heat and whisk in the last 1 tbsp butter.

Parsnip Puree

  • Parsnip puree
  • 5 medium parsnips (2-2.5 pounds total), peeled and chopped into 1/2-inch-thick slices
  • 1 stick of unsalted butter
  • 1/2 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground black pepper


  1. In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

Plating The Dish

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  1. In the center of the dish place 1/2 cup of the parsnip puree and spread across the plate.
  2. Spoon some of the whiskey sauce on the the puree.
  3. Place two pieces of pork belly on the puree.
  4. Drizzle more Maple Whiskey sauce over the top of the pork belly.
  5. Top the pork with some baby radish leaves.
  6. Serve when hot.



It is definitely an American tradition to eat turkey on Thanksgiving.  Every year about 46 million American households eat turkey from a whole roasted bird during the holiday.   The vast majority of people eat a breed of turkey known as the Broad Breasted White Turkey.  This turkey was bread specifically to have larger breasts and a shorter breast bone to produce the maximum amount of meat.  The Broad Breasted White is the obese, dumb cousin to the American wild turkey.

Turkeys raised in massive turkey farms are so large that they can’t reproduce on their own and need assistance from humans.  They are also so fat, that they have a hard time walking.  Unlike their wild cousins, domestic turkeys are not very intelligent and barely resemble the majestic wild turkey that Ben Franklin wanted to be the national bird.

Broad Breasted White

Broad Breasted White Turkey

 Wild Turkey

Wild Turkey

American hunters love to stalk wild turkeys.  Thanks to hunters, wild turkey populations have exploded in recent years with populations of birds expanding in most states.   Wild turkeys are not only beautiful birds but they are smart, agile and wary and are very hard to hunt.  The lucky hunter that bags a turkey is in for a delicious meal.

This Thanksgiving I added a twist to my favorite recipe to cook turkey.  I added a maple bourbon butter glaze to the turkey and it turned out delicious.  I also used some homemade cured bacon that my sous-chef Lewis made.  I would recommend you try this recipe on either a store bought turkey or wild bird.

Bacon, sage and butter basted turkey with a maple bourbon glaze


  • 14 pound turkey
  • 3 sticks of real butter
  • 1 pound of bacon
  • 2 cups fresh sage leaves, stems removed
  • 2 cups real maple syrup
  • 2 shots Crown Royal Maple whiskey
  • Bacon grease
  • Maldon salt
  • Pepper


Defrost turkey.  Rinse turkey and pat completely dry.  Place the turkey uncovered into the refrigerator for about 2 hours.  This will help dry the skin out and will provide a crisper skin when the turkey is finished cooking.


Preheat oven to 325 degrees.

In a frying pan, fry the bacon until crispy.  Do not discard any of the bacon grease.

Cooking Bacon bacon

Add the sage leaves to the bacon grease.  Fry until crispy but do not burn.

Sage in butter

Drain the fried leaves on paper towels.

Fried Sage

Save all of the bacon grease in a container.  The grease will be infused with the flavor of the sage.  The sage infused bacon grease will be used to coat the turkey before cooking.

Bacon Grease

Chop the bacon into small pieces and place in a mixing bowl.

Cut Bacon

Chop the sage and add to the bacon with two sticks of butter.

Making Bacon Buttter

Mix all the ingredients in the bowl together.

Bacon, Butter

Now you are ready to put the bacon, butter and sage mixture under the skin of the turkey covering the breasts and legs.  Make sure to do this gently so that you do not rip the skin.

Stuffing Turkey 2 Butter under skinStuffing Finished

Once all of the butter mixture is under the birds skin, place the turkey on a rack in a roasting pan and brush with the bacon grease.  Cover the whole bird with the bacon grease.

Basting Turkey With Bacon Grease Basteing Complete

Season the bird with Maldon Salt and black pepper.


Now it is time to make your maple bourbon glaze.  In a sauce pan, combine the 2 cups of maple syrup, 2 shots of Crown Royal Maple Whiskey and one stick of butter.  Heat on low heat until combined. You will want to keep the glaze on low heat while the bird cooks.

Baste Sauce Turkey Dinner

A fourteen pound turkey should take about 4 hours to cook.  Now place the turkey in the 325 degree oven.   Cook uncovered for 30 minutes.  After 30 minutes baste the bird with the glaze and then cover with tin foil.  This will allow the bird to cook without burning the skin. Baste the bird with the glaze every 30 minutes until the turkey is cooked.  30 minutes before the turkey is finished cooking remove the foil.  This will allow the skin to get that golden brown color everyone loves.

Turkey Done

When the turkey has reached 165 degrees remove from the oven and allow to rest for 30 minutes.  The turkey will continue to cook.

Carve the turkey and drizzle some of the pan drippings over the meat.  Eat immediately.  Enjoy

Turkey Served


Wood Grilled Utah Lamb

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I love lamb.  I especially love Utah Lamb.  Some people complain that lamb has a gamey taste and that they don’t like the flavor.  To these people I say, you have not eaten a good piece of lamb! People also complain the price of lamb is too expensive. While legs of lamb, rib chops and racks of lamb can be expensive, there are other cheaper cuts that are just as delicious as the more expensive cuts.

It is becoming more important to people to know where their food comes from.  In Utah, I know where the lamb comes from. It comes from the same place I hunt deer and elk. From the pristine mountain forests and meadows of Northern and Central Utah.  In the spring and summer, Utah sheep are raised on the same grasses and forbs that deer and elk eat and they drink from the same crystal cold springs and waterholes.  In the fall, the animals are herded out of the mountains and the lambs are then slaughtered.  In the past, I have bought whole lambs directly from the rancher.  This is the best way to enjoy Utah lamb, however if you do not have access to a Utah sheep rancher then the next best thing to do is to look for Utah lamb in your grocery store.  You can also find Utah lamb Purveyors on the internet,  Below are two excellent Utah lamb produces and their website addresses.  Contact them and see if they can provide you with fresh Utah lamb.


The following is one of my favorite ways to cook a lamb shoulder chop.  This recipe brings out the flavor of the lamb and combines it with the fresh flavors of the herbs and vegetables from my back yard garden.  The recipe calls for the lamb to be grilled over oak wood and charcoal.   If you can’t cook with wood over an open fire, this recipe is also good when you broil the chop in your oven.

Ingredients For Lamb

4 lamb shoulder chops.

Garlic powder.

6 sprigs of fresh Rosemary.

Extra Virgin Olive Oil.

Salt and pepper.

Directions for cooking lamb.

  • Bring the lamb chops to room temperature.
  • Rub the chops liberally with the olive oil.
  • Sprinkle with the garlic powder.
  • Sprinkle with salt and pepper.
  • Take 3 sprigs of fresh rosemary and strip the leaves from the stem.  Sprinkle leaves evenly over the chops and press into the lamb chops.
  • Marinate the lamb chops for 2-4 hours or over night in the refrigerator


  • Remove the lamb chops from the refrigerator and bring to room temperature.
  • While the chops are coming to room temperature, fill a charcoal chimney with charcoal briquettes and lite.


  • Once the charcoal briquettes on the top are white, pour the coals into your grill and pile to one side. Place a small piece of oak on the coals.  Allow the wood to burn down a few minutes before you grill the lamb.
  • Let the grill rack heat up.
  • Once the grill rack is very hot, place the lamb chop on the grill and sear both sides.  About 2 minutes per side.


  • Move the chop to the side of the grill that has no coals.
  • Now, lift the charcoal grill and place 3 sprigs of fresh rosemary on the hot coals.


  • Place the chops on the rack directly over the rosemary sprigs on the coals and cover the grill.  Allow, the rosemary to smoke and infuse the meat.  This should take about 3 minutes.
  • Remove the lid and turn the chops several times over a 5 minute time span.  I prefer my lamb medium rare.  If you want it cooked more leave it on the grill for longer.  Remember that the thickness of the chop will effect the total time needed to cook your chop.


Ingredients for Vegetables

4 fresh green zucchinis from the garden, sliced into 1/4 inch rings.  For best flavor, the zucchinis should be no larger then 12 inches long.

2 Japanese eggplant, sliced in rings.

4 sweet Hungarian wax peppers, sliced.

2 green bell peppers, sliced.

4 garlic cloves, chopped.

6 fresh basil leaves, chopped.

1 tablespoon fresh oregano leaves.

1/2 tablespoon of fresh thyme leaves, no stems.

1/2 cup of fresh chives, chopped.

3 tablespoons of olive oil.

Salt and pepper to taste.

Directions for cooking the Vegetables

  • Heat the oil in a frying pan until hot.
  • Add cut vegetables and garlic to the pan.
  • Stir vegetables and cook until they begin to soften.
  • Add all of the herds, salt and pepper to the pan. (Salt and pepper to taste.)
  • Cook until  the vegetables are tender and soft.
  • Place the vegetables on a plate and place the lamb shoulder chop on the center of the vegetables.
  • Garnish the lamb chop with a few fresh basil leaves and serve immediately with a nice red wine..

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Bone Broth

Beef Bones

Have you ever made bone broth out of elk, moose, antelope or deer bones?  You are probably asking why would you want to do that?  Isn’t it just easier to go to the store and buy some beef broth?  Yes, it is easier but the simply answer is that natural, homemade bone broth made from the bones of deer, moose, elk or antelope has many health benefits and it tastes great.

The kind of broth that we are talking about here is the broth that our forefathers made because beef was not always readily available .  Bone broth is nutrient dense and is a great source of minerals and vitamins.  Wild bone broth is especially good for you because the animals eat a diet of natural grasses and forbs free of antibiotics and hormones. I would rather have a bowl of soup made with wild venison bones then a bowl made with the bones of a beef cow pumped full of hormones, antibiotics and who knows what else.

This hunting season, if you are lucky enough to fill your tag, don’t throw the bones away.  Save the bones and make several batches of bone broth.  Don’t be afraid to make large batches as you can freeze bone broth or can it.

When I don’t have any wild bones I do make a beef bone broth.  The beef bones I use come from grass fed, organic beef cattle.  I have access to a local farm that sales organic Corriente beef bones and organic Angus beef bones.  These bones make an excellent, nutrient rich beef broth and are a good substitute to wild bone broth.  The following is the recipe I use for both beef and wild bone broth.


  • 10 -15 of Meaty Beef Soup Bones
  • 2 Large Onion diced
  • 5 Large Carrots diced
  • 5 Stalks of Celery diced
  • 4 Cloves of Garlic diced
  • 2 Bay Leaves
  • 2 Tbsp Sea Salt
  • 2 Tbsp Black Peppercorns
  • 2 Tbsp Apple Cider Vinegar – This helps draw the nutrients out of the bones.
  •  3 gallons of water
  •  4 tbsp olive oil

How to Make Bone Broth

Place the beef bones into a roasting pan and sprinkle with olive oil, salt and pepper. Roast at 450 degrees for 30 minutes.


Heat a large stock pot and add 4 tbsp olive oil.  Heat oil and then add the carrots, onion, celery, garlic and bay leaves. Cook the vegetables until medium soft.


Place the roasted bones and their juices into the stock pot, add the 3 gallons of water, apple cider vinegar, salt and peppercorns.  Bring the contents of the pot to a boil.  Reduce to a slow simmer and cover.


I simmer the broth for at least 24 hours.  During the last 4 hours I remove the lid and allow it to reduce.  I prefer to simmer my broth for 48-72 hours.  This long period of time allows for the maximum amount of flavor and nutrients to enter the broth. I will leave the timing up to you.

After the broth has simmered for your preferred time it will have reduced.  The amount of reduction will vary depending upon simmering time. Take the broth and strain through a pasta strainer into another pot.  The pasta strainer will catch all of the big pieces of bone, vegetable and meat.

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After you have strained it through the pasta strainer run the broth thru a fine mesh strainer to get all of the remaining pieces of bone, beef, etc.

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The broth is now ready to eat, freeze or can!


Woodfire Roasted Chicken And Game Birds


Do you have a fat duck, goose, pheasant or wild turkey in the freezer.  This recipe is designed for the wood oven but you can also use it in for your birds in the regular oven.  This recipe is meant for birds that have been plucked and have a layer of fat under their skin.  The fat is important as it will melt and help baste the bird as it cooks. A wood burning oven tends to have hotter and drier heat then a regular oven. In addition to any fat you add to the bird, the birds own fat will keep the meat moist while it roasts.

Since I have no wild birds in my freezer, I chose to use a free range organic chicken to illustrate this recipe.  Of course, the best chicken flavor and meat is going to come from a backyard chicken or a chicken from a family farm that has led its life chasing bugs and pecking seeds and weeds.  If you live in farm country, these kinds of chickens are easy to find.  If you live in a big city or metropolitan area, it will take some research to find a purveyor of these types of chickens.


  1. Whole, chicken or large game bird cleaned and plucked.
  2. Juice of 1 1/2 lemons.
  3. Herbs De Provence
  4. 2 cloves of Garlic cut in half
  5. 1 small onion quartered
  6. Olive Oil
  7. Garlic powder
  8. Onion powder
  9. Salt and pepper
  10. Chopped parsley for garnish
  11. 6 Yukon Gold potatoes cut in quarters


Build a fire in the wood oven using oak, apple or cherry wood.  When the wood has burned to mostly white hot coals with a little bit of flame, move the coals to one side of the oven.  Add a piece of wood to the fire to keep the temperature in the oven steady.  Add wood as needed during the roasting process.

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Rinse the bird and pat dry.  Make sure you rinse the birds cavity and pat dry as well. Take some olive oil and coat the cavity. Salt and pepper the cavity and add the 4 garlic halves.  Squeeze half of the lemon on the inside of the bird and place the squeezed half into the cavity.  Seal the cavity with the other half of the lemon.

Place the bird into a roasting pan. Cover the whole bird with a generous amount of olive oil.  Squeeze the juice of half a lemon over the skin of the bird. Season the bird with the garlic powder, onion powder and Herbs De Provence. Take the potato quarters and place around the bird.  Season the potatoes with olive oil, salt and pepper.  The potatoes will also be seasoned by the fat and drippings from the bird.

Place the bird into the wood oven for about 5-8 minutes to brown the skin. Make sure you watch the bird to ensure the skin does not burn.


Once you have a nice brown color on the skin take the bird out of the oven and cover the whole pan and bird with aluminum foil.  Place the bird back on the deck of the oven with the pan slightly protruding into the oven. The temperature in this area should be about 350-375 degrees. The side facing the interior of the oven will be hotter then the side facing out.  It is important to rotate the bird about every 8-10 minutes to make sure it cooks evenly.  Remove the aluminum foil and baste the bird at least 3 times or every twenty minutes.  Put the foil back over the bird and continue to cook.

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A 4 to 5 pound chicken should take about 40- 60 minutes to cook.  The timing depends on your ability to keep the heat in the oven fairly constant, size of the bird and the bird type. After 60 minutes, check the internal temperature of the bird for desired doneness.  The following internal temperatures are recommended for different game birds in degrees Fahrenheit.

Chicken – 165 degrees

Duck – 165 degrees

Goose – 165 – degrees

Grouse – 150 – degrees

Pheasant – 160 degrees

Wild Turkey – 180

The potatoes should be done when the bird is finished cooking.  If not, remove the bird, set aside and cover.  Place potatoes back into the oven until done.

Cut up the bird into its different parts.  Pour juices from the cutting board over the bird and sprinkle with chopped parsley. Serve immediately with the potatoes, a salad and a glass of Sauvignon Blanc. Enjoy!

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