|Search Results For 'roast'|
||A chicken slaughtered when 3-5 months old; has a smooth-textured skin, tender flesh, a less flexible breastbone than that of a broiler and an average market weight of 3.5-5 lb. (1.5-2 kg).
||To cook meat slowly by moist heat in a covered pot. The meat is first browned, then braised either on top of the stove or in the oven. Pot roasting is good for tougher cuts of meat which require longer cooking times to break down connective tissue.
||To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender Pieces of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to prevent drying out.