What is roasting?
Roasting is a dry-heat cooking method (which means
there’s no water involved) where meats, poultry, fish or vegetables
are cooked in the oven.
To prepare meat for roasting, season it with salt
and pepper. Some recipes may instruct you to season with spice rubs or
herb pastes for even more flavor, but all meats, beef, pork, poultry
and lamb, will be delicious even when seasoned with only salt and
pepper. Remove excess surface fat from the meat, but don’t remove all
of it. The fat will melt and baste the meat during roasting.
If you are roasting a chicken, it’s often best to
split the bird for faster, more even cooking. That’s because the
chicken is shaped awkwardly and the breast meat often cooks faster
than the leg and thigh meat. To split the chicken, use kitchen shears
to cut down both sides of the backbone. With the backbone removed, you
can either cut the bird in half through the breast meat or flatten it
out slightly before cooking. Season both sides with salt and pepper,
then roast it skin side up.
Depending on the cut of meat, roasts, especially
beef, pork or lamb, may be tied so they hold their shape and cook
evenly. Leave the strings on during cooking, you’ll trim them off
With poultry, white meat and dark meat are
considered properly cooked at different temperatures. For white meat,
150° F. is good; for dark meat it's 180° F.
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