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–+ servings
A chukar roasts on a seltzer can over a fire

Seltzer Can Chukar

Jack Hennessy
Stand aside beer can chicken and make room for this seltzer adaptation.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 1 hour 30 minutes
Total Time 7 hours 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 130 kcal

Ingredients
  

  • 1 White Claw or similar-size can
  • 1 average-size chukar, ideally plucked

For the Brine

  • 1 gal. cold water
  • ½ cup kosher salt
  • ½ cup white sugar
  • ½ cup whole black peppercorns
  • 1 cup fresh garlic, smashed
  • 8 oz. (½ pound) fresh ginger, smashed

Instructions
 

  • Brine bird according to brine instructions for 6-8 hours and be certain to THOROUGHLY RINSE after brining.
  • Pat dry and place in fridge overnight (with plenty of ventilation) to dry skin.
  • Start wood fire in grill, ideally on one half and leave other half untouched.
  • Place baking or pizza steel half in middle (half on fire side and half on non-fire side).
  • Drink all that White Claw goodness and use can to stuff bird (can will serve as pedestal).
  • Rub chukar with olive oil and place bird upright near edge of steel, inches from the fire. Rotate every 10 minutes for evenly crispy skin.
  • For my grill setup, the roasting temp hovered around 325 degrees F, but I opted for crisper skins so I left the bird on for longer after an internal temp of 160 was reached. More than likely, it should take 45 to 90 minutes (depending on size of your fire) for legs to hit 180 degrees and breasts 160 degrees. After that, it is your choice how crisp you want the skin to be.
  • Once skin is crisp and to your liking, and meat thoroughly cooked, pull bird with tongs or fire-resistant gloves and allow to rest for 15 minutes before carving.

Nutrition

Calories: 130kcal
Keyword Chukar, Grilling, Pheasant
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