HOW TO CARVE A ROAST RECIPES
HOW TO ROAST AND CARVE RIB OF BEEF | BBC GOOD FOOD
Find out how best to prepare, cook and carve a roast rib of beef with our expert cookery tips, technique video and recipe ideas. Follow our step-by-step guide.
Provided by Good Food team
Categories Sunday lunch, roast dinner
Number Of Ingredients 1
ROAST BEEF RECIPES - BBC GOOD FOOD
Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.
Provided by Good Food team
Number Of Ingredients 1
More about "how to carve a roast recipes"
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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ROAST CHICKEN - THE PIONEER WOMAN
There’s nothing simpler than roast chicken. And there are few things more delicious.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 25 minutes
Category main dish, poultry
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 25 minutes
Category main dish, poultry
- Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling. Carve/cut up to your heart's content and dig in!
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ROAST LAMB RECIPE - NYT COOKING - RECIPES AND COOKIN…
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild.
More Easter lamb recipes and how to carve a leg of lamb.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
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ROLLED PORK LOIN ROAST WITH CRACKLING | PORK RECIPES ...
The key to the perfect pork roast with crackle is starting with a great piece of meat and setting your barbecue up correctly for roasting at high temperatures at the beginning to crackle the skin.
From weber.com
Total Time 2 hours
Category Pork
Calories calories per serving
From weber.com
Total Time 2 hours
Category Pork
Calories calories per serving
- Once the pork has cooked, leave to rest for 15 minutes before carving. Remove the butcher’s twine, carve and serve with the apple sauce.
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SIMPLEST ROAST CHICKEN RECIPE - NYT COOKING
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 673 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 673 per serving
- Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
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SIMPLEST ROAST CHICKEN RECIPE - NYT COOKING
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 673 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 673 per serving
- Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
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ROAST DINNER RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Roast dinner recipes (129) Our best ever roast dinner recipes are all about big flavours, simple techniques and classic combos. Whether you go for a succulent sirloin, a gorgeous leg of lamb, or …
From jamieoliver.com
From jamieoliver.com
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EYE OF ROUND ROAST BEEF - COPYKAT RECIPES
May 30, 2021 · Carve only the number of slices you need for the meal to help keep the remaining portion juicy. Thicker slices will retain moisture and hold in juice. Always carve against the grain for maximum tenderness. How Much Roast Beef Do You Need? When the roast …
From copykat.com
From copykat.com
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HOW TO ROAST BEEF, RECIPES | CERTIFIED ANGUS BEEF® BRAND ...
From preheating the oven and seasoning to resting after roasting, learn how to cook the perfect beef roast, prime rib, rib roast or other Certified Angus Beef ® brand cut. You’ll need a roasting pan and instant-read meat thermometer. To make it easier, use the Roast …
From certifiedangusbeef.com
From certifiedangusbeef.com
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ROAST RECIPES : FOOD NETWORK | FOOD NETWORK
All Roast Recipes Ideas. Showing 1-18 of 743. Simple Roasted Pork Shoulder. ... which can also help make for a more attractive presentation when it's time to carve. Balsamic Roast Pork Tenderloins.
From foodnetwork.com
From foodnetwork.com
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BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken. Slice the chicken …
From barefootcontessa.com
From barefootcontessa.com
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THE PERFECT FILET MIGNON ROAST - 2 SISTERS RECIPES BY ANNA ...
5. Next, pour in about 4 cups of water on the bottom of the roasting pan, (under the roasting rack) just below the meat but not touching. Then drizzle some olive oil over the meat. 6. Cook for 15 to 20 minutes per pound, about 2 hours. Rotate the roast every half hour. 7. Remove from the rack, and place onto a cutting board, allow the roast …
From 2sistersrecipes.com
From 2sistersrecipes.com
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ROAST DUCK WITH ORANGE, SOY AND GINGER | NIGELLA'S RECIPES ...
Transfer the ducks to the hot oven and roast for 50-60 minutes, turning the tin around halfway through, until the skin is crisp and bronzed. You will get some stippled dark brown patches - that's fine. Remove from the oven and let stand for 10 minutes. Before you carve…
From nigella.com
From nigella.com
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ROAST DUCK WITH ORANGE, SOY AND GINGER | NIGELLA'S RECIPES ...
Transfer the ducks to the hot oven and roast for 50-60 minutes, turning the tin around halfway through, until the skin is crisp and bronzed. You will get some stippled dark brown patches - that's fine. Remove from the oven and let stand for 10 minutes. Before you carve…
From nigella.com
From nigella.com
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20 BEST CHRISTMAS ROAST RECIPES | PRIME RIB, ROAST BEE…
Nov 16, 2021 · Christmas Roast Recipes Prime Rib. Roast Pork Loin. ... Ina's Mustard Horseradish Sauce accompanies her crowd-pleasing rib roast. Carve the roast at the holiday table for a …
From foodnetwork.com
From foodnetwork.com
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HOW TO ROAST CHICKEN | ROAST CHICKEN TIMES ... - WAITROSE
8) Carve and serve. Carving a chicken is fairly straightforward when using a sharp carving knife and carving fork. Use the fork to keep the chicken steady while you carve and insert the knife between the …
From waitrose.com
From waitrose.com
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ROAST WITH WAITROSE | ROASTS & ROAST DINNERS | WAITROSE
There’s so much to be said for the traditional British roast dinner. Comforting and delicious, why save it just for Sunday? Our roast guide is complete with prepping tips, cooking times, recipes and how-to-videos so you can cook a roast …
From waitrose.com
From waitrose.com
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ROAST TOPSIDE OF BEEF - RECIPES MADE EASY
Oct 16, 2020 · Roast in the oven for 20 minutes then reduce the oven temperature to 180℃ (160℃ fan)/350°F/gas mark 4 and roast for a further 50-55 minutes. If you have a …
From recipesmadeeasy.co.uk
From recipesmadeeasy.co.uk
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INA GARTEN PRIME RIB ROAST RECIPES
Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce. Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl. ENGLISH RIB ROAST. ... Ina garten boneless ribeye roast recipes…
From tfrecipes.com
From tfrecipes.com
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HIGH TEMPERATURE EYE-OF-ROUND ROAST RECIPE | ALLRECIPES
Turn off oven and wait only 1.5 hours to remove and carve. This yields a medium rare roast. Lots of pan juices and nice crust but very tender inside. My favorite roast. EllieBell52 ... Instead of being chewy like most roast recipes…
From allrecipes.com
From allrecipes.com
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HOW TO PREP AND ROAST PUMPKIN SEEDS | ALLRECIPES
Oct 12, 2020 · Before you roast the seeds, you first have to separate them from their nest of gooey, pulpy fibers. For best results, do it just after you've scooped out the seeds from the …
From allrecipes.com
From allrecipes.com
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HOW TO MAKE THE PERFECT ROAST BEEF IN THE OVEN
Apr 12, 2013 · Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is cooking. Let the roast …
From copykat.com
From copykat.com
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ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to 20 minutes, or until done to your liking. Step 3: Carve the Tenderloin. Transfer the roast …
From onceuponachef.com
From onceuponachef.com
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HOW TO PREP AND ROAST PUMPKIN SEEDS | ALLRECIPES
Oct 12, 2020 · Before you roast the seeds, you first have to separate them from their nest of gooey, pulpy fibers. For best results, do it just after you've scooped out the seeds from the …
From allrecipes.com
From allrecipes.com
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HOW TO MAKE THE PERFECT ROAST BEEF IN THE OVEN
Apr 12, 2013 · Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is cooking. Let the roast …
From copykat.com
From copykat.com
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ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to 20 minutes, or until done to your liking. Step 3: Carve the Tenderloin. Transfer the roast …
From onceuponachef.com
From onceuponachef.com
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HOW TO ROAST PUMPKIN (& MAKE PURéE) | MINIMALIST BAKER RECIP…
Nov 01, 2017 · If you’ve just scraped seeds out of your pumpkin (save those for roasting!), then you’re ready to roast a pumpkin which is, no joke, the easiest squash to roast.Just halve, scoop out …
From minimalistbaker.com
From minimalistbaker.com
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