- 3 tablespoons olive oil
- 2 partridges, chukars or Cornish game hens
- 2 sprigs of fresh rosemary or sage
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 2 teaspoons sweet paprika
- 2 pounds of sel gris or kosher salt
- Take the birds out of the fridge and let them sit at room temperature for 30 minutes.
- Heat the olive oil in a large frying pan over medium-high heat. Pat the partridges dry and brown them on all sides. When they are good and browned, take the birds off the heat and let them cool for 10 minutes or so.
- Stuff the rosemary inside the birds’ cavities, and dust the thyme, paprika and pepper on them.
- Preheat the oven to 400 degrees.
- Find a container just about large enough to hold both birds; I used a large saucier. Lay down a layer of salt on the bottom and put the partridges in. Bury the birds in the salt, patting it down at the end. The partridges should be covered by at least 1/2 inch of salt.
- Bake the birds for 30 minutes.
- Take the partridges out of the oven and let them cool for 5 minutes. Remove all the salt, brushing excess off with a basting brush or your fingers. Serve at once with a bold white wine or a hoppy beer.