12-02-2009, 02:29 PM
Lots of fresh and dried herbs, thyme, rosemary, sage, herbs de Provence, pep, garlic, chives, garlic chives blah, blah, blah.
Rub generously inside and out. Let it sit overnight in the fridge.
Onions, carrots & fennel chopped in the bottom of the roasting pan with butter and EVOO. At convect 400º for 10-15 mins.
Add qt low sodium veg broth to pan. Convect roast breast side down for 1 hr at 350º.
Add water and giblet juice to pan. Drop the temp to 325º for the rest of the time, 2 - 2 1/2 hours.
Add a little water as needed or medium ale (Belgian when I can part with it) .
160º at the thigh joints. Rest for at least 20 mins before carving.
Strain & fat skim the gravy from the pan.
Stuffed with Pep Farm herbed (last time I use that stuff) with pork sausage, more herbs, pepperacino.
I would bacon the breast, but my spousal unit doesn't allow me to eat anything smarter than me.
Course, in the stuffing, what she don't see...........
Rub generously inside and out. Let it sit overnight in the fridge.
Onions, carrots & fennel chopped in the bottom of the roasting pan with butter and EVOO. At convect 400º for 10-15 mins.
Add qt low sodium veg broth to pan. Convect roast breast side down for 1 hr at 350º.
Add water and giblet juice to pan. Drop the temp to 325º for the rest of the time, 2 - 2 1/2 hours.
Add a little water as needed or medium ale (Belgian when I can part with it) .
160º at the thigh joints. Rest for at least 20 mins before carving.
Strain & fat skim the gravy from the pan.
Stuffed with Pep Farm herbed (last time I use that stuff) with pork sausage, more herbs, pepperacino.
I would bacon the breast, but my spousal unit doesn't allow me to eat anything smarter than me.
Course, in the stuffing, what she don't see...........
“Art is how we decorate space.
Music is how we decorate time.”
Jean-Michel Basquiat
Music is how we decorate time.”
Jean-Michel Basquiat