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Carlson Ranch Sage Chicken |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Carlson Ranch Sage Chicken recipe on the web!!
Makes up to 6 servings
Serving Size: 2/3 grouse
In the Upper Pahsimeroi Valley of Central Idaho, the old Carlson Ranch homestead provided my favorite camp spot to patrol out of for antelope hunters. With grouse season opening prior to antelope, I usually could round up a limit of sage grouse or a mix of sage and blue grouse to take to Carlson Ranch. Normally, we would pull a couple extra officers in for the antelope opener and by my second year in the Challis Patrol Area this dish became a tradition.
_ sage grouse, cut in quarters
_ to 4 onions, cut in wedges
_ to 4 cans beer, water or chicken stock if you've run out of beer
_ to 4 cloves garlic, minced
_ can golden mushroom soup
_ cup cream of celery soup
_ (12-ounce) bag egg noodles
Olive oil
Salt and pepper
Saute garlic in 2-3 tablespoons of olive oil with your Dutch sitting over 10-12 briquets. Brown the chicken, then add the onions, three cans of beer, and the soup. Arrange 14-16 briquets around the outside of the lid and cook for 1-2 hours. If your birds are old, plan on having a little more charcoal to add in order to cook them longer. After about 2 hours remove the charcoal from the lid and take the lid off the Dutch. Add the last can of beer, or whatever you’re using for cooking liquid, to just cover the pieces of chicken. Add the egg noodles and stir them enough so they’re covered with liquid. Place Dutch back in the fire pan over 12-14 briquets for 20-30 minutes, but do not put any charcoal on the lid. Let set 10-15 minutes before serving.
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