- Ptarmigan, Cleaned & skinned
- Stuffing, enough for all birds
- Hickory Bacon, 2 strips per bird
- Buy H&G Sockeye Salmon
- Headed & Gutted Sockeye Salmon
After cleaning and skinning the birds stuff them with your favorite dressing. Lay 2 strips of hickory-smoked bacon across the breast of each bird and wrap each loosely but airtight in aluminum foil. Bake for 60 minutes in a preheated 350 degree oven. After 60 minutes open the foil on one of the birds and see if the fat from the bacon has cooked down into the breast. If it has then open the foil wide on all the birds and allow them to bake uncovered for an additional 15-20 minutes or until brown.