Recipes tagged with « Roasting »
Roast Chicken with Apricot Glaze
Whole chicken slathered with a butter, apricot jam, and fresh herbs paste tucked beneath the skin. Roast until golden, juices run clear, internal temp 80-85 °C. Pan drippings saved to boost a bright rosemary-orange sauce thickened with cornstarch. A twist on classic marmalade mustard glaze; swap apricot jam for marmalade or peach preserves, rosemary for thyme. Butter swap possible with ghee or olive oil for dairy-free. Cooking cues focus on skin crispness and thigh temperature, not blindly on time.
Roast Stuffed Turkey with Sage Apple
Whole turkey dry-brined two days, stuffed with pork and veal meatloaf mix, rustic bread cubes toasted crisp, sautéed onions and celery. Apple compote replaces plain for sweet moisture; fresh sage swapped for rosemary to shift aroma. Bacon blanket on stuffing. Oven roasted 3+ hours slow, skin crisped, internal temp monitored. Pan juices deglazed with brandy and white wine then thickened with browned flour roux, hint nutmeg. Sauce reduced for richness, balanced salt pepper. Traditional sides fit but optional. Sensory cues prime doneness—skin golden, juices clear, meat firm. Recipe tweaked for texture, depth, aroma; timing adjusted +/- 5%. Terrain for confident hands and eyes—trust senses over clocks.
Duck Breasts with Leeks and Roasted Onions
Duck breasts seared crisp. Leeks roasted soft with garlic and butter. Onions thickly sliced, lemoned, roasted golden. Russet potatoes sliced thin, layered, and browned. A splash of olive oil, salt pepper. Smoky curry powder topping. Red wine sauce to drizzle.