Mom's roast chicken

Mom's roast chicken high temp

3 hours at 400

Preheat oven to 400
Rub down whole chicken with EVOO or butter.
Season with herbs and or salt and pepper.
Put chicken, breast side down in dutch oven and cover.
Bake for 2 1/2 hours and then  uncover to allow skin to brown for 1/2 an hour.
Chicken is done when internal temp reaches 165 and chicken leg moves freely when you wiggle it and the juices run clear.

Leftover Beef Roast

One of my favorite leftovers is roast.
Next day's dinner is soooooooooooooooo easy and no one ever complains about these leftovers!
This recipe is very versatile depending on what you have leftover.
I use one pan and whatever container the potatoes were saved in so technically, it's a one pot meal and comes together very quickly.
This generously serves 4 people or 3 very hungry people.  ☺

Ingredients:
Leftover beef roast.  About a pound is ideal but if it's a little less or a little more, that's ok too.
2 cups of the drippings or beef broth.  If you don't quite have 2 cups, add water, canned beef broth or milk.
2 heaping Tablespoons of flour
Leftover potatoes
(You could also use rice, pasta or toast in place of potatoes.  To make a hot beef commercial, place a slice of toast under the potatoes.)

Instructions: 
Chop the beef up into small, bite size pieces.
Melt about 2 Tablespoons of the fat (or EVOO) with two heaping Tablespoons of flour in the bottom of a wide, deep pan on medium heat.
Whisk for one minute.
Add the beef drippings and beef chucks to the flour/fat mixture and stir until it comes to a boil.

Warm up the potatoes in the microwave.  Mine takes about 6 minutes on high.

Once the beef and gravy comes to a boil, adjust the seasoning and thickness and if needed by adding water, beef broth, milk or water.  Once it comes to a boil again, turn the heat down to simmer.

Mound the potatoes onto the plate and pour the beef gravy on top.
Serve with a side of veggies or a salad.
Enjoy.

Italian Pot Roast

italian pot roast




1 boneless beef chuck roast
(3 to 4 pounds)
1 can (28 ounces) diced tomatoes,
drained
3/4 cup chopped onion
3/4 cup burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water
cut roast in half. Place in a 5-qt. slow cooker. add the tomatoes, onion, wine, salt, basil, oregano, garlic and
pepper. cover and cook on low for 5 to 5-1/2 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan.
combine cornstarch and water until smooth. gradually stir into pan. Bring to a boil; cook and stir for 2 minutes
or until thickened. Serve with meat.

Honey, Garlic and Sage Pork Sirloin Roast

Honey, Garlic and Sage Pork Sirloin Roast

• 1  Sirloin Roast, 2 to 3 lb.
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 2 cloves garlic, crushed
• 3 tablespoons fresh sage, minced
• or 2 teaspoons sage, dried and crumbled
• 1/2 teaspoon black pepper, coarsely ground
• 2 tablespoons honey

DIRECTIONS

1. Preheat oven to 400°F.
2. Wash hands.
3. Line shallow roasting pan with foil.
4. Place pork in foil-lined pan.
5. Stir together oil, lemon juice, garlic, sage and pepper in small bowl; brush over top and sides of pork roast.
6. Roast pork 30 to 45 minutes; brush honey over top and sides of pork.
7. Roast 20 to 30 minutes more or until done (internal temp 155°F).

RECIPE BACKSTORY

Serving Suggestion: Carve roast. Serve with roasted potato wedges and buttered green beans. Refrigerate leftovers. Tip: To make roasted potato wedges: Cut potatoes into wedges. Toss with a little olive oil, salt and pepper, and roast alongside pork 40 to 45 minutes or until nicely browned and tender.

Savory Herb Sirloin Tip RoastSavory Herb Sirloin Tip Roast

This flavorful roast beef is rubbed with garlic and herbs then covered and refrigerated for an hour or two before roasting.

Ingredients:

• 1 sirloin tip roast, about 3 to 4 pounds
• 2 tablespoons olive oil
• 2 medium cloves garlic, finely minced
• 1 teaspoon salt
• 1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper
• 2 teaspoons paprika
• 1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary
• 1 tablespoon grated onion
• 1/2 teaspoon dried leaf thyme

Preparation:

Remove roast from any netting and place in a foil-lined roasting pan. Combine remaining ingredients in a small bowl, mixing well. Rub roast all over and tie with twine to keep it together if necessary. Cover and refrigerate for 1 to 2 hours. Heat oven to 325°. Uncover the beef and place in the oven. Roast for about 25 minutes per pound, or until the roast is tender and done as desired. For medium-rare, the roast will register about 140° F.. Remove from the oven and cover with foil. Let stand for 15 minutes before carving.

MS~Roasted Chicken

Ingredients

Serves 4.

• 1 (6-pound) roasting chicken
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 3 cloves garlic, smashed
• 4 sprigs fresh thyme
• 1 lemon
• 1 tablespoon unsalted butter, room temperature
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 425 degrees. To assure even cooking, remove chicken from the refrigerator, and let it stand at room temperature for 30 minutes. If the chicken comes with a plastic pop-up thermometer, discard it; the readings are often inaccurate. After rinsing the chicken inside and out with cold running water, dry it with paper towels. Tuck the tips of the wings under the bottom to keep them from burning.
2. Place onion slices in two rows in a heavy-duty roasting pan to form a bed for the chicken. The onions will flavor the chicken and the pan juices that form the base of the gravy. To help release the lemon's essence, roll it back and forth with the palm of your hand, pressing on top; then pierce the surface all over with a fork. Put garlic, thyme, and lemon inside the chicken's cavity.
3. Set chicken on the bed of onion slices, breast-side up. Then bring legs forward, cross them, and tie them together with about 18 inches of kitchen twine. (Tying the legs is much simpler than trussing the bird, which requires tying the body.)
4. Spread butter over the entire exposed surface of the chicken to ensure even browning. Sprinkle well with salt and pepper.
5. Place the chicken in the oven; in about 30 minutes, the skin should be crisp and a deep golden-brown color, and the juices should run clear when the chicken is pierced. Check the internal temperature of the breasts and thighs with an instant-read thermometer. When ready, the reading in the deepest part of the breast should be 180 degrees. the deepest part of the thigh should be 190 degrees.
6. When the chicken is finished cooking, remove it from the pan, and transfer it to a cutting board with a well to catch the juices. Let the chicken stand at room temperature for up to 20 minutes. The juices, which rise to the surface when cooking, will settle and redistribute evenly throughout the chicken. While it rests, make the pan gravy.
7. Untie the legs of the chicken. Remove the lemon, garlic, and herbs from the cavity of the chicken; discard. Place the chicken on a serving platter, breast side up, and, using a sharp knife, carve the bird: Use a large fork to pull one of the legs away from the body. With the tip of your knife, find the joint that connects the leg to the body, and sever it. Cut the thigh away from the drumstick at the second joint. To remove the breasts, cut straight down between them, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone. Serve the individual pieces, or cut the breast into thin slices for a more elegant presentation.

Cooks Note
This takes more like 2 hours to cook.
The flavor of the meat was really good.