Roasted Chukar

Posted on 07. May, 2012 by in Comfort Food

The Chukar Partridge is a Eurasian upland gamebird in the pheasant family. If you don’t happen to have any running around your backyard then substitute a cornish hen or small chicken.


  • 2 oranges juiced and zested
  • 1 lemon juiced
  • 1/2 cup olive oil
  • 1/2 cup brandy
  •  2 T  fresh herb combination (parsley, thyme, tarragon, oregano, dill)
  • 1 t salt and pepper

Butterfly the bird by cutting through the breast and leaving the backbone intact.  Push the bird down with the palm of your hand to flatten and splay it out. Place 4 small birds or 2 cornish hens or 1 small chicken in a roasting pan and rub the marinade all over leaving the skin on. Cover with plastic wrap and place in the refrigerator for 4-6 hours.

Preheat the oven to 450.  Remove birds from the refrigerator and let sit for 15 minutes.  Place a thin slice of centercut orange ontop of each small bird or a few slices on a bigger bird and cover with a thick cut of pancetta.  Cover all the orange slices with pancetta using more than one slice depending on the size of bird.  Scoop up some of the marinade and drizzle ontop of pancetta.  Bake in the  oven for 15 minutes for a chukar (internal temp 140-150) and upwards to 45 minutes depending on the size of the other types of birds (internal temp for hens and chickens 165).  While roasting the birds continue to baste with the juices.


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