Fired Fowl

Few things are easier to roast or compliment vegetables as much as roasted chicken, turkey, and other fowl. They can be roasted in minutes and leftovers go great in many other dishes.

One of my favorite vendors at my local Saturday morning market has been slow smoking turkey legs and ribs there for over 10 years. While I watched him wrap up the smoked piece of turkey goodness in aluminum foil my mouth watered. I hit the farm stand for some organic carrots and brussel sprouts to add to my GoT inspired dish.

After exploring the rest of the market I headed to the kitchen with my prizes. Here are the works.

Ingredients

• 1 Smoked turkey leg, skin on (or substitute large cut pieces of cooked rotisserie chicken
• 1 lb brussel sprouts, trimmed and halved
• 1 lb carrots hacked into small pieces
• 5-6 cloves of garlic roughly smashed
• 2 tsp Kosher salt
• 5-6 grinds of black pepper
• 2 Tbs olive oil

How To

• Preheat oven to 400 F (204 C)
• Toss the vegetables, garlic, oil and spices in bowl to combine
• Dump them in a large 9×12 or in a large oven safe skillet
• Push the turkey leg down into the pan (Do not add the rotisserie chicken yet)
• Roast for 30 min then carefully toss the vegetables and flip the meat. If you are using torn rotisserie chicken add it now.
• Lower the temperature to 250 F (120 C) and roast for 15-20 min longer to desired vegetable goodness
• Remove from oven, sprinkle with a dose of course sea salt and

Serve the Fired Fowl to your tribe!