|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
Tip: Try pork roast for more results.
1 - 7 of 7 for wild pork roast
1. Preheat oven to hot, 400 degrees. Place roast on rack in ... boat. Serve with roast and any extra stuffing. Garnish rib ends with kumquats, if you wish.
Empty stuffing mix ... salad bowl. Brown pork sausage thoroughly; drain ... stuff turkeys, both neck and body cavities. Note: Mix should be packed in firmly!
Fold a piece ... roasting pan. Season roast with salt and ... thermostat reaches 160 degrees. Remove foil from roast and let stand 15 minutes before serving.
The day before ... minutes. Put the roast in the pan, ... cover each one with a piece of raw potato or aluminum foil. Transfer roast to a heated platter.
Heat oil in ... jelly; heat, stirring to mix well. Heat until all the jelly has melted and sauce is smooth. Serve with the sliced roast. 6 to 8 servings.
Dress turkey, season ... pan, stuff, and roast for half the ... breast. If fork enters easily and if juice has no read tint, the bird is ready. Serves 6-8.
Rub inside of ... side up, and roast at 325 degrees ... cubes, sage, or poultry seasoning, melted butter. Toss to mix well, adding more moisture if necessary.
top of page