MEAT
 CHICKEN,
ARTICHOKE, FARRO AND WILD MUSHROOM GRATIN
Here’s a richly flavored gratin where all
of the components are cooked separately in the Wood Stone oven, then
combined and finished in the oven to meld all of the flavors.
HERB
BUTTER STUFFED TURKEY BREAST
Here’s a simple yet very
tasty recipe for those times when you don’t want to roast and carve
a whole bird. With the Wood Stone magic of heat penetrating the meat
from all sides, all of the moisture will be captured in your roast
while the skin will be perfectly browned and delectable.
SPICED
DUCK BREAST WITH ROASTED FIGS
This is a perfect
combination of late summer and autumn, with perfectly roasted figs
and crispy skinned duck breast.
SLOW
ROASTED CRISPY DUCK SCENTED WITH ORANGE, GARLIC & THYME
This duck is essentially self-basting as it slowly roasts while the
fat is rendered out. The bonus is that you'll have plenty of
deliciously flavored duck fat to keep in the refrigerator for frying
potatoes. Try not to fight over the crispy skin.
BRAISED
LAMB STEW WITH AUTUMN VEGETABLES
Take
advantage of the residual heat after you turn your oven off for the
night and braise this lamb stew overnight. You’ll be rewarded with
an aromatic, delicious, and amazingly tender dish.
TARRAGON
ROAST CHICKEN
A simple roasted chicken is simply magic as far as we're
concerned. The intense heat coming from the top, bottom and sides
of the oven produces a bird with extra crispy skin and amazingly
moist flesh. Variations are endless with the use of different
spice rubs, herbs and aromatics.
ROASTED
GAME HENS
STUFFED WITH SPINACH AND FROMAGE BLANC
These game hens make a lovely individual entrée.
If you roast some sliced baguettes brushed with olive oil to serve
alongside the birds you can spread them with the delicious spinach
and cheese stuffing.
CHARMOULA
SPICED ROAST QUAIL
These tasty little birds are a snap to prepare in the Wood Stone
oven and will brown nicely in short order without becoming
overcooked or dry. With the Moroccan inspired flavors of the
Charmoula marinade, the quail would be at home on a meze platter
with some savory phyllo pastries, a couple of vegetable salads and
spiced olives.
BACON WRAPPED PORK TENDERLOIN
WITH FRESH HERBS
As we like to say at Wood Stone, everything tastes better wrapped
in bacon! This treatment yields delectable results; crispy exterior
surrounding deliciously moist flesh.
BASIC
STUFFED TURKEY
Whether using your family's
favorite stuffing recipe or ours, here are the basics you need to
produce a moist and flavorful bird with a perfectly cooked stuffing.
ORANGE
GLAZED ROASTED TURKEY
Roasting a turkey
in the Wood Stone oven is sure to produce a very moist and flavorful
bird. Salting inside and out well in advance only enhances these
results.
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