Preheat oven to 350 degrees F
Place the stuffed, Standing Crown Pork Roast in a large roasting pan. Cover the pork bones with aluminum foil to prevent the bones from burning. Place a small amount (1/4 to 1/2 inch) of stock or water, beer, or wine in the roasting pan as well. Place the roasting pan with the roast into the oven. Bake until the pork is starting to brown, about 30 minutes at 350 degrees F.
Turn the oven down to 325 degrees F.
Roast the pork for 2 to 2 1/2 more hours, basting the pork occasionally with pan liquid and drippings. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with stock or water or your choice of basting juice.
When the pork is cooked to the proper doneness—an instant-read thermometer should read 140 to 145 degrees F, remove from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
Here are instructions for making the paper “frills” to dress up your crown roast presentation, courtesy of Martha Stewart.
Cider Roasted Chicken
Working time: 35 minutes Total preparation time: about 2 hours, plus overnight
1 large roasting chicken (about 6 pounds)
For the brine:
- 3 quarts of water
- 1 quart apple cider
- 1/4 Cup kosher salt
- 1 T black peppercorns
- 1 bay leaf
- 2 Cups apple cider
- 1 large onion, peeled and halved
- 4 parsley sprigs
- 4 garlic cloves, peeled
Combine the brine ingredients in a saucepan. Bring to a boil, stirring until salt is dissolved. Remove from the heat and cool completely.
Remove and discard giblets and neck from chicken. Rinse chicken in cold water and pat dry. Pour cold brine into a 2-gallon zip top plastic bag; add chicken and seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 400°F.
Bring 2 cups cider to a boil in small saucepan over medium-high heat. Cook until cider is reduced to about 1/4 cup. Remove chicken from bag and discard brine. Pat chicken dry with paper towels. Place onion halves, parsley and garlic into cavity. Lift wing tips up and over back, tucking under chicken. Tie the legs to the boy.
Place chicken on rack of a broiler pan and bake for 1 1/4 hours, or until thermometer inserted into thickest part of the meat reads 175°F. Remove chicken from oven; do not turn oven off. Remove and discard skin. Baste with half of reduced cider and transfer to platter.
Pour drippings into a gravy skimmer; pour off fat and discard. Serve juices over chicken.
Kettle-braised Rose Veal with Sweet Potatoes
Working time: 30 minutes
Total Preparation time: 2 hours
5 pounds Rose Veal Shoulder
- 2 Cups chopped onions
- 1 Cup chopped carrots
- 1 Cup chopped celery
- 3 Cups Sweet Potato cut in 1 1/2 inch cubes
- 4 Quarts of Beef Stock
- 1 Cup Red Wine
- 1 Bunch fresh thyme
- 3 Cloves fresh garlic
- Salt & pepper
- Olive oil for braising
5 Quart Cast Iron Kettle
Pat meat dry, sprinkle 2 teaspoons of salt and 1/4 teaspoon pepper onto the meat.
Heat 3 T of olive oil in roasting pan. Brown meat on all sides, remove and set aside.
Add more olive oil if necessary and brown carrots, onions, and celery, all together until lightly caramelized. Halfway through add garlic and finish caramelizing.
Deglaze pan with red wine, add the meat to the vegetables mixture.
Add the stock and thyme (whole), mix and return meat to pan, bring to a slight simmer. Be sure meat is covered with liquid, add more stock, and/or wine if necessary.
Cover with parchment paper or lid and simmer on the stove top about 1 1/2 hours adding sweet potatoes half hour into cooking. Meat is done with it pulls apart easily and sweet potatoes are very tender.
Posted in Veal
Tagged Serves 8-10