Ingredients
Poultry seasoning
6 tbsp Rubbed Sage
4 tbsp Ground Thyme
2 tbsp Ground White Pepper
2 tbsp Marjoram
1 tbsp Ground Rosemary
1 tbsp Ground Nutmeg
Chukar Brine
8 cup(s) Water
1/2 cup(s) Kosher Salt
1/4 cup(s) White Sugar
1/4 cup(s) Light Brown Sugar
6 sprig(s) Thyme
2-3 leaves Sage
1 leaves Bay
1/2 tbsp Whole Black Pepper Corns
Smoked Chukar
4-6 whole Chukar
Cooking Spray
Salt
Pepper
Poultry seasoning
Wood Chips ( Pecan, Hickory or Applewood )
Chukar Stock
4-6 Cooked Chukar
16-18 cup(s) Water
6 Whole Carrot
4 Celery Stalks, broken in half
1 Large Yellow Onion
2-3 Fresh Sage Leaves
1 bunch Thyme Sprigs
2-3 Bay Leaves
1 tbsp Whole Black Pepper Corns
1 tbsp Salt
Instructions
Poultry seasoning
Step #2 - Combine all the ingredients in a small mason jar and give it a good shake.
Chukar Brine
Step #4 - To make brine, combine all the ingredients for the brine in a stock pot and bring to a boil on the stove.
Step #5 - Allow to boil for 15 – 20 minutes, then reduce heat and allow to cool.
Step #6 - Once cool, place birds in a gallon size bag or bowl and pour mixture over birds.
Step #7 - Place in the refrigerator for 4 hours. Remove birds from brine and pat dry with water towels.
Step #8 - If you have time, place them back in the fridge for another hour.
Smoked Chukar
Step #10 - If you don’t have a smoker or would prefer to roast your birds instead, preheat your oven to 425 degrees. Place all your vegetables in a roasting pan, drizzle with olive oil and sprinkle with salt and pepper. Place seasoned birds on top of the vegetables then place in the oven to 30-40 minutes. If you want to cook your birds in the stock while you make it, you can skip these steps.
Step #11 - Spray outside of Chukar with cooking spray. Sprinkle with salt, pepper and poultry seasoning.
Step #12 - Fill smoker drip pan with water or juice, then get your smoker to a constant 225 degrees.
Step #13 - Place seasoned Chukar on top rack and smoke for 1 to 2 hours, until temperature reaches around 150-160 range.
Step #14 - Remove from smoker and allow to rest for 10-15 minutes
Step #15 - Shredded the meat from the bones and place in bowl until ready to use. Save the Carcasses to make your Chukar Stock.
Chukar Stock
Step #17 - Start by washing your vegetables and removing skin from onions. Break vegetables in half with your hands or cut with a knife, do not dice, or cut into small pieces. You want these pieces to be large, so they’ll be easy to filter out when the stock is done.
Step #18 - Take Smoked Chukar Carcasses and place them in the bottom of a large stock pot.
Or add your whole, uncooked Chukar if you plan on cooking them in your stock.
Step #19 - Add your vegetables and other ingredients to stock pot, then cover with 16-18 cups of water.
Step #20 - Add lid and set heat to high. Allow to reach a boil, then reduce to a simmer.
Step #21 - If and only if you plan on cooking your Chukar in the stock instead of smoking or roasting them. Check the temperature of the Chukar after about 20 minutes or so. Once the temperature reaches 150-160 range, remove the birds from the pot and allow to cool, but allow the stock to continue to simmer without the birds in it. Once cooled, shredded the meat from the bones and then it’s up to you if you want to add the Chukar Carcasses back to your stock pot.
Step #22 - Allow stock to simmer, covered on low heat for at least 4 hours, the longer the better. Use a slotted spoon for skim fat from top of cooking stock.
Step #23 - When done, place another empty stock pot in sink and place colander over top of it.
Step #24 - Line the colander with paper towels, this will help filter out small particles in your stock.
Step #25 - Pour the contents of your stock pot through the colander and discard everything that the colander catches.
Step #26 - Allow the stock to cool
Step #27 - Before ssing a ladle, ladle the stock into mason jars to store and stick in the freezer to use again later.
