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How To Cook Chukar Birds. Next time I will pull them at 160. Roast in the oven for 25 to 30 minutes.
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Bring the birds to room temperature. The brining may take 4-6 hours but its little work. Cover and let cool to room temperature.
When it comes to breast feathers you can go against the grain for doves and waterfowl but I gently pull down with the grain for thinner-skinned birds like grouse chukar and quail.
Roast in the oven for 25 to 30 minutes. Roast in the oven for 25 to 30 minutes. In a separate bowl whisk the egg and water together. If you see a chukar rock or drop a leg after you shoot at it watch it for as long as you can and then head towards it.
