6 whole doves gutted, plucked, cleaned
2 Shallots quartered
3 Carrots
1/4 Cup Butter
Fingerling Potatoes cubed
2 Garlic Cloves roughly chopped
Salt & Pepper
Chicken stock or bone broth
DIRECTIONS
Heat oven to 350°
Add veggies to a dutch oven and toss with salt & pepper.
Add 3 tbsp butter and enough chicken broth to cover veggies. Roast uncovered for 20 minutes.
Generously salt & pepper the doves.
Place a cube of butter inside each one and add to dutch oven with the veggies.
Cook 30 minutes then broil for 10 minutes to get the skin nice and crispy Enjoy!