Preparation Place the carrot, onion, smashed garlic and 3 TBL olive oil to a metal cooking pan capable of holding a couple cups of liquid. Cut 6-8 slits in the bird meat and set the slivered garlic in the cuts. Place the bird in the pan, and coat it with the last 2 TBL of olive oil.

Oven Firing Fire your oven until the carbon burns off (650F+), then shovel out all the coals and let it rest for a few minutes. Make sure you have driven enough heat into the oven to roast for about 2 hours. You want a hot oven, which is capable of browning your bird from the dome heat, but not so hot that you burn everything in the first few minutes.

Cooking Place the pan in the hot oven, and when the top of the bird starts to brown, turn the bird a quarter turn. Keep browning and turning the bird until it is a nice medium brown. Cover the bird with two layers of aluminum foil, taking care to cover the tips of the wings and the legs.

Add the stock, vin Santo and tomatoes. The liquids will cook into a great sauce, and the tomatoes will disappear.

Cook for 90 minutes, or until the bird is done.

Strain the sauce to remove the carrot and onion pieces, and skim off the excess oil and fat. You can either use the sauce as is, or as the base for a thickened gravy.