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35 recipes tagged with roast.
4 servings Pressing chicken underneath a weight—whether a heavy skillet or a couple of foil-wrapped bricks—pushes the skin against the hot pan, which…
4 to 8 servings The vegetables will take about 45 minutes to become tender and browned, so you may need to add them partway through cooking depending on…
Enough for 2 to 2 ½ pounds meat For scaling to different sizes of roasts, remember to use about 2 ounces of fat for 1 pound of lean meat. Salt pork may be…
A classic roast beef technique for well-marbled rib or loin cuts, yielding a pink center with a crusty exterior. Seasoned simply with salt and pepper…
A butterflied pork loin stuffed with a pancetta, garlic, and rosemary paste, rolled and roasted, then seared in a cast iron skillet. Finished with a…
4 servings Wildfowl is variable in size and a hunt may net only one bird; feel free to halve the sauce mixture. In general, for whole wild ducks and…
8 to 12 servings Sucking pig must be special ordered. Have the butcher prepare the pig for you by cleaning it well and removing all the organs. A 20-inch…
8 to 10 servings The picnic shoulder is among the tastiest of pork roasts. Try to find a whole picnic roast with the skin left on. Brushing it with water…
6 to 10 servings Roasting wild turkey in a bag keeps it from losing precious juices. Please read About Wildfowl and About Wild Turkey.
10 to 25 servings This is the ideal method to use for birds over 15 pounds in weight, though it works well for smaller birds, too. The lower heat ensures…
12 to 15 servings Most butchers will prepare a crown roast for you from two loin racks, but make sure the loins used are of uniform size so that it cooks…
8 to 10 servings Removing the bones from a lamb leg or shoulder is an opportunity to add flavor to the inside of the roast. Leg roasts in particular are…
15 to 20 servings A whole pork leg, also known as fresh uncured ham, is perfect for feeding a large crowd and great for holidays. Cooking times are…
8 to 12 servings Searing a beef roast over a hot fire, then finishing with indirect heat on the cooler side of a covered grill gives it a deliciously…
8 to 10 servings A bone-in leg of lamb raised in the United States generally weighs 8 to 10 pounds; those raised in Australia and New Zealand can weigh 7…
A slow-roasting method that yields evenly cooked beef from center to surface, ideal for thick roasts. The roast is seasoned, dried in the refrigerator…
2 servings Roasted whole pheasant is traditionally stuffed with wild rice and mushrooms and served with Sauce Chasseur. We think this classic preparation…
2 to 4 servings Please read About Duck and Goose. For duck à l’orange, after roasting the duck, prepare Sweet-Sour Orange Pan Sauce with the pan juices…
10 to 16 servings Wrapping a roast in foil: the everyman’s Wellington. If your company is informal, do not cut the foil until you are at the table and…
A large buffalo roast is seasoned, slow-roasted, and finished with a bourbon-molasses glaze for a sweet and savory crust. Served with optional chile…
6 to 8 servings Pork loin is best slow-roasted to ensure the outer layer of the roast does not turn dry before the center cooks through. For an especially…
2 to 4 servings With its crispy, lacquered-looking skin, this is similar to the famous Peking duck but requires much less time and effort. Please read…
6 to 8 servings Rubbed with lemon zest, fresh herbs, garlic, and fennel, the seasoning for this butterflied shoulder roast is based on Italian specialties…
10 to 15 servings This technique delivers a beautifully browned, intensely flavorful bird. To cook to doneness at a higher heat, the bird should weigh 15…
15 to 20 servings Whole veal breast is the most cumbersome roast that can still fit in a standard oven. You will need a pan that is at least 17 × 11 ½…
A classic method for roasting venison, resulting in a tender, flavorful roast with a rich pan sauce made from broth, red currant jelly, and brandy.
A prime rib roast coated in a seasoned salt crust that hardens and browns during roasting, then lifts off before serving. The meat is perfectly seasoned…
Beef tenderloin is roasted and served with a rich caramelized onion and red wine sauce. This elegant dish is perfect for special occasions.
A boneless pork top loin roast is stuffed with a savory mixture of caramelized onions, spinach, herbs, and feta cheese, then roasted until golden and…
A Southern-style beef roast marinated in Coca-Cola, then slow-cooked with vegetables until tender. This easy, comforting dish is a family favorite.
A crown lamb roast is a festive centerpiece for holidays, formed by tying two frenched lamb racks into a circle. It's smoked low and slow, then seared for…
A boneless leg of lamb marinated with garlic and herbs, then roasted and topped with a crispy bread crumb crust. Perfect for a special dinner.
A prime rib roast seasoned with black pepper, soy sauce, Kitchen Bouquet, and dry mustard, then slow-roasted to perfection. Served with wine sauce and…
A prime rib roast cooked with a no-peeking method for a perfect medium-rare. The roast is seared at high heat then cooked low and slow.
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