Two whole pheasants, skin on
¼ c. canola oil
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. white pepper
2 T. Kosher salt
One onion, largely diced
One carrot, largely diced
One stalk of celery, largely diced
Four quartered red potatoes
One small turnip, largely diced
One bay leaf
1 pt. chicken broth
2 T. flour
Method: Combine the dry spices and rub the pheasants with oil and season them with the spices. Dust the oven bag with flour. Cut the vegetables and place in the bottom of the oven bag, creating a rack. Place the pheasants on the vegetables and add the broth. Slit the bag and seal, using the supplied tie. Roast at 350 degrees for approximately 1 hour. Remove birds, wrap in foil and keep warm in the oven. Remove the vegetables and liquid from the bag, place into saucepan and adjust the flavor and consistency. Place the pheasants on a platter and garnish with the vegetables and sauce.