Woodfire roasted chicken and game birds
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Roasting
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. <br />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.
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