Comments on: Roasting the Unkillable Pheasant

By: Carolina Rig

Carolina Rig — Wed, 19 Nov 2008 18:33:41 +0000

Hello Hank. First time to post. When ever I’ve been lucky enough to put together a hunt in Iowa, plucking all the birds was a must (while all the others laughed). Brining the bird and letting come to room temp before roasting is a must. Most game I cook always gets this treatment. Something a little different I’ve done is splitting the bird down the back and roasting it flat over lemons, herbs, onions, and whatever else ya got. To mix it up every now and then I’ll whip up some herb butter and tuck it inbetween the skin and meat. Yum.

By: Peter

Peter — Sun, 16 Nov 2008 01:18:21 +0000

Yeah, I think Adele is right. Any moisture at all retards the crispitude of roasting birds. Maybe put maple in the brine, and then glaze at the end like she suggests?

By: hank

hank — Fri, 14 Nov 2008 04:25:22 +0000

Sportingdays: Yeah, I know that works fine, but that’s barbecued pheasant, not roasted pheasant. I need to get me some ditch chickens and smoke a few of them…

Adele: You know, I bet you (and Thomas Keller) are right. That prolly had something to do with it.

Jon: That might work, but I’d be worried about burning the top of the bird, which would be very close to the burner, and not browning the thighs. I guess I could rotate the bird as it crisped…

By: Jon

Jon — Fri, 14 Nov 2008 02:13:48 +0000

Hank, what about roasting it just as you describe, but 10 minutes before you call it done you kick on the broiler and try and cripy-up that skin? With the sugars in that glaze I wouldn’t think it would take much to get it going. Just a thought. Sounds great otherwise!

By: adele

adele — Thu, 13 Nov 2008 18:04:41 +0000

According to Thomas Keller, who wrote the roast chicken recipe I favor, basting inhibits the development of crispy skin. Perhaps it would help if you added the glaze towards the very end?