I did a deboned yardbird last night. I stuffed it w' Italian sausage w/ chopped red and green bell pepper, chopped onion, a little crushed red pepper and a pinch of fennel seed then stitched it up.. I seasoned the bird inside and out w' garlic powder, black pepper, oregano and salt (Caventer's Greek seasoning) and grilled it over low direct heat . After crisping up the skin, I put it in a pan to catch the drippings. It made a beautiful bunch of nice dark fond to which I added a can of drained stewed tomatoes the had been run in the food processor until it was a very coarse puree. The resulting sauce was not of this world.

Sorry no pix. I'll try to do better in the future.