  Roast PheasantTwo pheasants (whole, with skin on)1/4 c. canola oil 2 tsp. each garlic and onion powder 2 tsp. white pepper 2 Tbl. kosher salt One large onion, diced One large carrot, diced One large stalk of celery, diced One bay leaf 1 pt. chicken broth 1 cup chicken broth 2 Tbl cornstarch METHOD: combine dry spices. Rob the pheasants with oil and season with dry spices. Place the diced onion, carrot and celery in shallow roasting pan and use the vegetables as a rack by placing the pheasants on top. Roast at 400 degrees for 15 minutes, browning and crisping the skin. Lower the oven temperature to 300 degrees and roast for another 30-45 minutes, depending on the size of the birds. Remove the birds, wrap them in Foil and keep warm in the oven. Deglaze the pan by adding 1 cup of chicken broth to the vegetables, scraping the sides and bottom of the pan and removing the residue that has stuck to the pan. This will give your sauce flavor and color. Dissolve cornstarch in remaining chicken broth and add to sauce to thicken. For a rustic presentation, leave the vegetables in the sauce. For a classical presentation, strain the vegetables after thickening the sauce. Serve the pheasants on a platter garnished with broccoli florets, asparagus spears, boiled red potatoes and candied root vegetables, cover (dome) the platter and serve family style with the sauce on the side |