Roast Chukar or Partridge
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 35 mins
-
Servings
2 people
-
Calories
1113 kcal
-
Course
Main Course
-
Cuisine
American
Roast Chukar or Partridge
Report
The sauce I chose to go with this recipe is an apple-based one; I like the combination of "chickeny" birds and apples. You make the sauce at the end, while the chukars are resting, so have everything ready to go before you get to that point. Serve this with polenta or mashed potatoes.
Share:
Ingredients
- 2 chukars or Hungarian partridges
- kosher salt
- celery stalks
BRINE
- 1/4 cup kosher salt
- 4 cups water
SAUCE
- 1 shallot, minced
- 2 tablespoons butter
- 3 tablespoons demi-glace, or 1 cup stock, boiled down by half
- 3 tablespoons Calvados or other apple brandy
- 1 tablespoon cider vinegar
- 1/4 teaspoon cinnamon
- pinch of salt
Instructions
- Get your tap water as hot as it'll go and pour 4 cups of it over the salt. Stir to dissolve. Let cool to room temperature. Submerge the birds in the brine, cover and refrigerate for up to 8 hours.
- Remove the partridges and pat them dry. Let them sit out at room temperature for 20 minutes, while you preheat the oven to 450°F. Because I often brine overnight, I sit the birds out uncovered in the fridge all day to dry. This helps a lot with crispy skin.
- Stick a quarter of a lemon into each bird. Lightly salt the birds; they'll already be a little salty from the brine, so don't go overboard.
- Get a cast-iron pan or other oven-proof pan and lay down the celery stalks -- these are to keep the partridges up off the bottom of the pan. Roast in the oven for 20 to 25 minutes. Check for doneness with a thermometer. You want the thick part of the breast to be about 150 to 155°F.
- Remove the birds to a cutting board to rest, then put the pan on the stove. Turn the heat on to medium and remove the celery. Remember it's hot, so use a mitt!
- Melt the butter in the pan and sauté the shallots until the begin to brown. Add the remaining ingredients and stir well to combine. Cook down by half and turn off the heat.
- Serve the sauce over mashed potatoes or polenta and under the chukars. I prefer a big white wine with this, like a Chardonnay or a white Cotes du Rhone.
Nutrition Information
Show Details
Calories
1113kcal
(56%)
Carbohydrates
2g
(1%)
Protein
162g
(324%)
Fat
43g
(66%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
386mg
(16%)
Potassium
1897mg
(54%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
351IU
(7%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
35mg
(194%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 1113 kcal
% Daily Value*
| Calories | 1113kcal | 56% |
| Carbohydrates | 2g | 1% |
| Protein | 162g | 324% |
| Fat | 43g | 66% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 386mg | 16% |
| Potassium | 1897mg | 40% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 35mg | 194% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
