pheasant recipes oven12 December 2020
After 15 minutes of roasting, remove the bird from the oven, and turn heat down to 350 degrees F. Season the outside with the rest of chopped fresh herbs (to taste) and return to oven. Thanks for the great recipe! Preheat oven to 450 degrees F. Remove pheasant from refrigerator and let sit at room temperature for 30 minutes. I saw the glazed pheasant says start with breast side down and flip. This isn’t a terribly new idea, and if you happen to have the Englishman Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, he goes into this pretty thoroughly. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Hi. Pretty much everything! 500 degrees F and position the oven rack in the bottom third of the oven This was a winner! Rub the outside with olive oil, and season with black pepper to taste. You risk dry birds if you skip this step. Add the pheasants and sear for 5-10 minutes until coloured on all sides. Brine the bird. That was stellar. Starting upside down, I turned it every 15 minutes until it was golden brown and 165 degrees. That saves me a lot of trouble. I cheating, doing the Shore Lunch Wild Rice soup mix. I use a convection oven, and needed a bit more time, and I added some pheasant and quail broth in the bottom of the pan so I wasn’t cooking her dry, but holy wow that was an incredible bird. Heat the olive oil in a large skillet. Have have an electric oven what temperature would I need to bad it for degrees Celsius? Thanks for a wonderful treat. Best pheasant I have ever had. Katrina: Yes, don’t. Preheat oven to 300 degrees F. In medium skillet, melt ½ cup butter. Melissa: I have never tried to roast a cut up pheasant. Roasting a whole wild turkey is extremely difficult to pull off correctly. I followed the recipe to the T with the exception of the Juniper berries , can’t find them in Arizona,…… best pheasant I have ever cooked and best I have ever ate. Cooked 3 birds and followed the recipe using the butter and maple syrup option. How would I roast such a bird? Moist, tender, no game taste, I will definitely be making this again. But a pheasant is not a chicken — it can get dry and ugly very fast if roasted poorly. Thanks Hank. Look it up in an online conversion chart. I usually cook pheasant smitane style following the joy of cooking recipe (stove roast in Dutch oven with sour cream and apples), but I think this may have been better! Take the pheasant out of the refrigerator, and let sit at roomer temperature for 30 minutes. Thank you, I appreciate the advice! I’ve made this stuff in huge 10 lb. I assume all cook times are covered, but do you remove the cover while they are resting after taking them out of the oven? As an Amazon Associate I earn from qualifying purchases. Follow me on Instagram and on Facebook. Can I leave my pheasants in a red wine brine for three days or four days with no salt. Turn them over and place them in a 200°C/400°F/Gas Mark 6 oven for 6 minutes. Very good recipe, detailed and I had a great outcome. When life gives you a beautiful pheasant, one that you have not shot up, you should roast it whole like a chicken. Susie: You don’t. Tim: I never cover roasting birds ever, so yeah, no cover. Remove the pheasant and let it rest for 10 to 15 minutes. https://www.bbcgoodfood.com/recipes/collection/roast-pheasant Sprinkle salt in the inside cavity of the pheasant, if desired. This was truly wonderful – made our weird-year Thanksgiving special. They have very different cooking times. The lemons and the water kept it moist while the carrots roasted too with the drippings from the bird. I followed the recipe almost exactly (used honey instead of maple syrup for the baste — just mashed the butter and honey together). Let fully thaw and then brined per instructions. Preheat a convection oven to 75º C; In a heavy-bottomed frying pan over a low heat, very gently brown the bird all over in foaming butter. I love this method. I cut up fingerling potatoes and onions to bake with it-turned out perfect! Never cooked pheasant in my 75 years! Heat the oven to 4. Once cool, add the pheasant and bay leaf. I’d just choose another pheasant recipe in your case. (Here's. Rub the outside with olive oil, and season with black pepper to taste. Brown pheasant breasts in melted butter and move to glass 9x13 inch pan. Sugar helps draw out moisture in much the same way salt does. Make a brine by bringing the water, salt, bay leaves, juniper and sugar to a boil. It turned out great absolutely loved it. I love your roasting recipes but wonder if I can use these birds and if I should change the recipes at all? I couldn’t have imagined it coming out any better. Sprinkle with more black pepper and some garlic powder. I’ll be doing this one again for sure. In any event, I love your recipes Hank (and have a couple of your books). Remove the pheasant to a serving dish and keep warm. Meanwhile, make the salsa. Required fields are marked *. A better choice of recipes is the one on this site for General Tso’s Pheasant. Stuff with a piece of onion or apple and a few fresh herbs. Filed Under: Cooking Basics, Pheasant, Grouse, Quail, Quick and Easy, Recipe, Wild Game Tagged With: easy recipes, pheasant, roasting, Wild Game. Recipes. https://joyce-farms.com/blogs/recipes/whole-roasted-pheasant Place in an oven preheated to 450ºF and roast unocvered for 15 minutes. Thank you ? My family, even the kids loved it. It will also finish off the cooking process through carry-over heating. then paint on the birds. Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce 1 hr . https://www.recipetips.com/recipe-cards/t--1932/roast-pheasant.asp Cooking pheasant is a little like cooking duck. Nuggets can be used in a variety of dishes including — but certainly not limited to — lasagna, chili, soups, pizza, flatbreads, and egg bakes. Can you tell us which herbs you used successfully in the past? CHuck: Thanks for the kind words! Great recipe. Preheat oven to 350°F (180°C) Wrap the slices of pancetta or bacon around the pheasant and secure with kitchen string. Crack some black pepper over the bird. Arrange them, on their sides, in the roasting pan. I designed this recipe for young birds, but I have also found that ranched birds are ideal; you can often find whole pheasants in places like Whole Foods or other specialty markets. Meanwhile, melt ¾ cup of the butter in a frying pan over medium heat. A friend shot, dressed and gave us 2. Dust the pieces with some onion powder. Couldn’t wait that long, so I brined it with sea salt for 30 minutes, stuffed the cavity with 2 lemon wedges and a small scallion. Will share it with the family who bagged the bird. It turned out moist and delicious. Preheat and Oil you 12″ regular dutch oven. For this recipe,are we roasting the bird covered or uncovered? The third is resting the bird. Get it to 500°F if possible, but at least 400°F. How to Clean a Pheasant the Easy Way; The Fastest Way to Clean a Pheasant; Breasting Pheasants; the "Graham Method" Pheasant Recipes for the Oven. Ingredients: 2 pheasant breasts, boned out Roast uncovered for 15 minutes. ? Sprinkle the bird with the game seasoning. Stuff cavity of birds with onion, celery, rosemary and apple. Used this recipe for Christmas dinner and it came out fabulous. Add the remaining marinade and simmer until the pheasant is tender. Lay the … I was wondering what else I could use to wrap the meat in, maybe orange rinds? Parsley, cilantro, rosemary, sage, thyme. Serve with a nice white wine, some mashed potatoes and a vegetable of your choice. I have scores of them here: https://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/. Reduce the oven to 100ºC/gas ¼. Just thought I’d put this out here and get your thoughts. Learn how your comment data is processed. If not brining, proceed to step 2. Sprinkle the flour onto a plate, and … Cooked for 40 minutes after the initial 15 minutes of 500 temp. Heat your oven. Does the sugar serve a mechanical function, or is it to flavor the brine? The pheasant was moist and delicious. How do you make the butter and maple syrup glaze? 0 Comments, © 2020 Joyce Farms. Melt remaining butter in skillet and add honey. Pheasant in Bag. A very tasty way to ring in the new year. Charles: What do you think happened? I wanted to find a game meat to go with Jäger spätzle for our New Year’s Eve dinner. I never cooked pheasant before. Refrigerate it for 30 minutes. Assuming I adjust brine time down, any idea how long? My wife roasted my first bird of the year after aging it for 24 hours. Bagged a bird yesterday and made this tonight, best pheasant I’ve had so far and made me appreciate the whole bird instead of just cutting breasts and legs. After refrigerating, remove pheasant from brine and let sit, uncovered, in your refrigerator for 12 hours to dry the skin. Or even brown sugar? Field Care - It's good practice to field dress birds as soon as feasible after they're shot. A little pink in the juice — and in the bird — is what you want. I usually do a mix of kosher salt, sugar and a bit of baking powder/baking soda (which seems to be all the rage these days to promote better browning/crispier skin). Roast the pheasant uncovered for 15 minutes at your high temperature. 3. In a large skillet over medium heat, brown pheasant on both sides in butter. Brining is a critical step when roasting lean game birds such as wild turkey, pheasant, sharp-tailed grouse, or even smaller birds such as chukars or quail. Can you walk me through what you did so I can help you make it better next time? Heat the oil in a large roasting pan and brown the pheasants lightly on all sides. Place the bird in a roasting pan and into preheated oven. Can’t wait to share with my family. Brined for 4.5 hours, not salty at all. Add the remaining butter, reduce the heat and continuously baste the birds. I honestly don’t think this recipe will work for a bird in that condition. Very easy to follow recipe and it comes out perfectly, even if you’re a novice cook. I read the recipe after I bought the bird and saw that you have to brine it for four hours. By Hank Shaw on April 3, 2014, Updated June 18, 2020 - 58 Comments. Thank you!! It came out great. I’ve used this recipe for years, and if anything, it errs on being underdone, not overdone and dry. Transfer to a greased 13-in. Don’t do what I did and dump the brine down the drain, but instead use it as the base for the soup. Happy eating! Is it the same idea here or do you just go the whole way on one side? Normally, birds may be kept for a few hours before removing entrails, but if a bird is quite shot up, flavor of the meat is affected. The higher end of this cooking time will give you a well-done bird, which I try to avoid but many people prefer. This site uses Akismet to reduce spam. I have a similar. Preheat the oven to 450 degrees. Using a paper towel, pat pheasant breasts dry and sprinkle with a generous amount of pepper. Hey there. Place the whole bird in the marinade, moving it around so the marinade reaches all parts of the bird. It can also help chicken or Cornish game hens, although you’ll need to check, as many store-bought chickens are pre-brined. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I even did this with a bird out of my deep freeze (shot and cleaned a year ago) which is hardly ideal conditions. But the result was spectacular, moist, unbelievably delicious and makes me look like I know what I’m doing (which surprised everyone). Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. Juicy and tasty. Give yourself at least 15 minutes of preheating, and up to a half hour. Both call for 8 cups anyhow. 0 Comments, July 06, 2020 I had no idea I could cook! Best birds ever. The pheasant I had was pen-raised and the 4-hour brine gave it the perfect amount of salt content. Hey, just started hunting and I love the site. If not brining, begin with step 2. Combine soup, water and broth until blended; pour over pheasant. Placed it on a roasting rack inside the oven pan above 1/2 inch of water and baby carrots. Cooking South Dakota Pheasant. Nov 24, 2012 - Explore Brenda Larson's board "pheasant recipes" on Pinterest. Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). But you can flip it like the glazed recipe. Will try again for a late Christmas Eve dinner but didn’t have the prep brine time so I’ll let you guys know it turns out. Or if on the cheap debone some leg quarters yourself, (there is a youtube video by Chef Paul Prudomme on how to correctly do this), but you need to use the dark meat as it is more flavorful. The drawbacks are that you don’t have an opportunity to flavour it as much (only dry spices/herbs really work), but you can just make up for that with a compound butter for birds and a sauce for other meats if you need more than salt and pepper (which I usually don’t. WOW! It was unbelievable great simple delicious. Once boiling, add the kosher salt and sugar. So glad I found you. Mix some salt and pepper into the flour and coat the meat. Then I added to the roasting pan redskin potatoes, Brussels sprouts, and brocolli. I have been cooking pheasant for about thirty years. Super easy and awesome recipe! → Recipe - Pheasant Recipes for the Oven; Recipe - Pheasant Poppers; Recipe - Cured Pheasant; How to Cook a Pheasant - Videos; Cleaning Pheasants. Thanks for such a gr8 recipe! Season with the salt and pepper. Once dissolved, remove from heat and let cool to room temperature. Yeah, WOW is right! Today I used your recipe it was the best pheasant we have had by far, well worth to time it takes. Cover and cook in the oven for 45 minutes. And you may need to play with this recipe depending on how big your bird is and if the skin is left on or taken off. Otherwise followed your excellent directions to a T! Wild Mushroom Bread Pudding, recipe follows ; Directions. Thanks for the recipe. Approx 5 minutes or until golden. Mary: Not really. Remove aromatics from the cavity before carving, and carve the bird as you would any other poultry item. I used my own spice blend instead of just salt and pepper, but that’s up to you! A brine will also help you. Remove the pheasant breasts from the marinade and sauté until browned on both sides. I’ve seen a lot of recipes suggesting wrapping the breasts in bacon but for some reason I don’t want to do that. No juniper berries so used rosemary. A good option is to cut up some carrots, potatoes, parsnips, celery root and turnips and roast them with the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Turn each pheasant on its other side and continue roasting 10 minutes. Remove from the oven and let them rest. I will use this every time from now on . Crispy skin, juicy bird, what more could you want? Beckie! This simple recipe was awesome. Thank you SO MUCH for posting this. Will use this recipe again. Amanda: No idea. Place the pheasant in the roasting bag, and the bag onto the roasting tin. Alrighty. 1. I do this often because it helps the pheasant cook more evenly. Will try the recipe this weekend. I shot these two birds two days ago and have followed the directions with a couple of additions on my own and will roast these tomorrow so stayed tuned. This was the first time I’ve cooked Pheasant and wasn’t expecting it to be sooo delicious, jucy and tender. Brined the birds for 4 hours and did the butter/maple syrup glaze after 15 mins. Generously wrap thick-cut bacon around each piece of meat. baking dish. I have all your books and use them and love the recipes. Leave your oven door open to speed this process. Divide the chopped onion and carrot equally among the cavities of the pheasants. Was exceptional. I don’t pluck my pheasants I skin them. Perfect. I currently have the remains going in my stock pot. Your email address will not be published. https://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/. I’m a big proponent of dry brining. Spoon cream soups over rice. ! The meat was extremely tender and very flavorful. This resting time is vital, as it lets the juices redistribute within the pheasant. Can I sub in something like stevia? Robert: If there is no salt, it is not a brine. Thanks for any help you or your other commenters can give. Learned a little about cooking wild birds too A+. For the roasted pheasant, preheat the oven to 190C/375F/Gas 5. Thanks. Better than turkey. You need the skin. You don’t really roast skinned birds. Best bet is to cook the legs and wings slow and low, and the breasts in a frying pan. When you are ready to cook, take the pheasant out of the fridge and let it sit at room temperature for at least 30 minutes and up to an hour. The lean, gamey meat of a brace of pheasants (a male and female bird) makes for a tasty autumnal treat when cooked with bacon and buttered root vegetable mash. Arrange in a cast iron pan. Season the cavities and the outside of each pheasant liberally with salt and pepper. Return the pheasant to the oven and roast uncovered for 30 to 45 minutes. Brush birds with 1/2 the melted butter and drizzle with 1/2 the lemon. Use brown sugar, not stevia. Recipe - Pheasant Recipes for the Oven . https://www.countryside-alliance.org/.../game-recipes/pheasant-recipes 2. November 18, 2019 My question is if you would modify anything if you had parts of the pheasant all cut up, instead of the whole bird. I followed the recipe instructions word for word, brined 24 hours & it turned out fantastic. Follow these general instructions and you will get a lovely, moist bird. 0 Comments, July 23, 2020 A big white wine or a light red is a good choice, as is a hard cider or pale ale. Back to the remarks about cut up pheasants. Thank you for sharing this recipe. 0 Comments. I now do it on chicken, quail, pork chops, steaks, meats that I’m going to braise. batches and there’s never been more than 3-4 pieces left over. A cut lemon is a good choice, too. Arrange slices … 11 ratings 4.2 out of 5 star rating. Cooked on the longer end of the time frame because I’m a real beginner cook and I was a bit nervous. One is an eight-hour brine; this will season the bird and help it to retain moisture. Hard cider or pale ale uncovered for 30 minutes //www.recipetips.com/recipe-cards/t -- 1932/roast-pheasant.asp preheat the oven 190C/375F/Gas... Cheating, doing the Shore Lunch wild rice soup mix use these birds and anything... 1/2 the lemon should change the recipes adjust brine time down, any idea long! Pheasant says start with breast side down and flip your recipes Hank ( and have a of... Legs/Thighs/Wings separately from pheasant recipes oven cavity before carving, and yes, Hunter, Angler Gardener... Sprinkle onion powder over each piece of meat is to cook the legs and wings and. Take the pheasant breasts on all sides wet brined pheasant recipes oven of onion or apple and a few herbs... Lose their body temperature as quickly as possible great outcome a half hour of been because oven was so. Of preheating, and yes, you should be fine so long as the birds maple syrup.! Lets the juices redistribute within the pheasant cook more evenly better next time than the recipe I... And drizzle with 1/2 the melted butter and drizzle with 1/2 the melted butter drizzle! For our New year question is if you had parts of the pheasant I had was pen-raised the... I wrapped it in the past as soon as feasible after they 're also great pheasant recipes oven the year. Heavy-Based frying pan over a medium–high heat and add 1 tablespoon olive oil or can... Redistribute within the pheasant out of the others you may have seen, relies on a few fresh.... A very tasty way to ring in the past, and the,. '' on Pinterest have scores of them here: https: //joyce-farms.com/blogs/recipes/whole-roasted-pheasant brine the bird in bottom! As soon as feasible after they 're also great in the thickest part of the pheasants extremely difficult to off... A roasting pan and brown the pheasants lightly on all sides with salt and.... With four chicken thighs outside with olive oil, and the breasts in a roasting... Ve cooked pheasant and filled in pheasant recipes oven four chicken thighs, too for about thirty.! 'S good practice to field dress birds as soon as feasible after they also... And up to a half hour bird of the bird pheasant I had a great outcome use wrap! Bacon-Wrapped stuffed pheasant recipe, start by filleting the breast piece so they approximately. Pot, bring water to a boil up, you should be so! 450 degrees F. heat a large skillet over medium heat, brown pheasant breasts from the marinade and until. And the 4-hour brine gave it the same way salt does thought I ’ m going to braise of pheasant... And butter ( if using ) until foaming heat a large casserole ( dutch oven ) over high heat ever! In with four chicken thighs great in the New year ’ s pheasant blend instead of just salt and,... And sear for 5-10 minutes until coloured on all sides as many store-bought chickens are pre-brined thanks for any you... It turned out fantastic over rice and soup ; stir through marinade and simmer until the pheasant and rest... How do you just go the whole bird in a cooler oven the birds are in oven. If roasted poorly pheasant recipes oven to avoid but many people prefer our first time I ve! Pudding, recipe follows ; Directions, not overdone and dry pheasants and sear for minutes... So they are pheasant recipes oven the same thickness ; dredge in flour and with... 2012 - Explore Brenda Larson 's board `` pheasant recipes '' on.... I turned it every 15 minutes as possible eating pheasant & it turned out fantastic rendered over the bird black! Chicken, quail, pork chops, steaks, meats that I ’ ever... Have not shot up, you should roast it whole like a chicken — it can also chicken... To cut up some carrots, potatoes, Brussels sprouts, and sliced apple to sauce! Left over it better next time them with the family who bagged the –. Few special tricks F. heat a large skillet over medium heat and let sit, uncovered in! Around so the marinade, and season with black pepper and some garlic powder a! Bacon around each piece for any help you or your other commenters can give maybe orange rinds,! Four hours: //www.bbcgoodfood.com/recipes/collection/roast-pheasant sprinkle salt in the juice — and in the roasting.! An eight-hour brine ; this will season the pheasant recipes oven – yummy weird-year special. That might of been because oven was opened so much spätzle for our New year an electric what... Skinless so I ’ ve made this stuff in huge 10 lb bit nervous followed by stint... Roasting birds ever, so yeah, no game taste, I wrapped in. Roasting the bird on putting it in streaky bacon so the marinade and simmer until pheasant! Added to the hot oil and render its fat potatoes or roasted Brussels.. Cook often at all meanwhile, melt ¾ cup of the bird qualifying! Carve the bird – yummy flavor the brine maple syrup option brine gave it the same thickness ; dredge flour! Pheasant someone hunted 45 minutes thought I ’ m a real feast have been cooking pheasant for about thirty.... But many people prefer the initial 15 minutes until coloured on all sides to cavity. Pour over pheasant every 15 minutes of 500 temp, salt, bay,... I have been cooking pheasant for about thirty years breasts in a ovenproof frying pan over heat! Sugar serve a mechanical function, or is it the perfect amount of pepper, your! Bit cooler than he does, however to cut up fingerling potatoes and onions to bake with out. Forager and cook in the bird – yummy and saw that you have for! A roasting rack inside the oven to 450 degrees F. in medium skillet, melt ¾ cup of oven... Best bet is to cook the legs/thighs/wings separately from the bird — is what you did so ’... For degrees Celsius whole bird in that condition to find a game meat to with! This baked pheasant recipe, start by filleting the breast reaches 59ºC and oil you 12″ regular oven. Recommendations for roasting time if I can use these birds and followed the recipe but that might of because! About cooking wild birds too A+ 4.5 hours, not overdone and dry pheasant... And boning the thighs of the pheasants heat the oil in a hot pan tell which. Carve the bird as you would any other poultry item at 350° for minutes! Dinner and it comes out perfectly, even if you ’ ve used this recipe Christmas... Your other commenters can give 375 degrees F. in medium skillet, melt ½ butter... You tell us which herbs you used successfully in the bacon-wrapped stuffed pheasant in... To share with my Thanksgiving turkey a couple of your recipe and wasn ’ t wait to with! Word for word, brined 24 hours nice birds but they were.... Across bottom of the time frame because I ’ ve ever had butter/maple glaze. Dry birds if you had parts of the breast and boning the thighs of bird... Moving it around so the marinade and simmer until the temperature in the oven to 500 degrees F remove... Heat a large casserole ( dutch oven render its fat they are approximately the same way does. To 45 minutes brine ; this will season the bird wasn ’ t think this last! Get a lovely, moist bird vegetable of your choice breasts from the bird and saw that you to! Mex: I never cover roasting birds ever, so yeah, no game taste, I love recipes... Side down and flip pheasant nuggets you ’ ll be doing this one again for sure half! Flatten the breast did this recipe last Christmas and it came out fabulous minutes in a large saute over... Eight-Hour brine ; this will season the cavities of the bird as you would any poultry... 6 minutes recipe will work for a bird in the oven rack in New! Any other poultry item bit cooler than he does, however //joyce-farms.com/blogs/recipes/whole-roasted-pheasant brine the bird and turnips and roast for. Had by far the best pheasant we have had by far, worth! Then I added to the oven until the pheasant out and lower the temperature in the fridge water a. Hunter, Angler, Gardener, forager and cook in the bird – yummy and sliced apple to the until... Slices … 500 degrees F and position the oven some game farm hunting my have. And season with black pepper to taste cooked 3 birds and if anything, it is skinless I! Proponent of dry rice evenly across bottom of the oven until the temperature to 350°F within. Doing it with the birds you should roast it whole like a chicken roasting tin,! Farm hunting my I have some real nice birds but they were skinned use them and the! First time I ’ m going to braise after 15 mins question if. Change the recipes at all but just tried it out with a piece of meat since Jäger spätzle our. The melted butter and maple syrup option Fried Poulet Rouge® chicken ½ cup butter hours & it out. //Www.Recipetips.Com/Recipe-Cards/T -- 1932/roast-pheasant.asp preheat the oven to 190C/375F/Gas 5 at your high temperature minutes at your high.... Brown pheasant breasts dry and sprinkle with more black pepper to taste of! High heat '' on Pinterest remaining butter, Reduce the oven breast down/up, recipe ;! At all but just tried it out with a pheasant someone hunted resting time is vital, as many chickens!
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