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As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Request the butcher to remove the nails, feathers, bones, and all excess fat from the crown roast. You can win the butchers cutting knives to reserve for another use. Source: Martha Stewart Living, January 2001
Ingredients: 1 8-9 pound crown roast of pork Salt and freshly ground pepper 5 1/2 tablespoons olive oil Grated orange zest 4 large garlic cloves, minced 2 tablespoons finely chopped fresh rosemary Wild rice dressing 3/4 cup dry white wine 1/2 cup fresh apple cider 1 cup homemade chicken stock, or canned low-sodium chicken broth 1 tablespoon unsalted butter, at room temperature 2 tablespoons all-purpose flour
Instructions: 1. Preheat the oven to 425 degrees. Place a rack in the lower third of the oven. Brush the roast with 4 tablespoons of olive oil and season with salt and pepper. 2. In a small bowl, combine the orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons of olive oil. Spread the mixture evenly over the meat, inside and out. Place the roast in a heavy roasting pan with the rack large enough to hold the roast without crowding the sides. Roast for 15 minutes. Reduce the heat to 375 degrees. Continue roasting, basting every 45 minutes, until the meat is well browned and an instant-read thermometer registers 150 degrees, about 1 1/2 hours. (Insert the thermometer into the center of the crown roast and make sure it does not touch any of the rib bones. Take several readings to ensure that the temperature is even throughout.) 3. When the crown roast is cooking, make the raspberry-wild rice dressing. Remove the roast from the oven, transfer to a carving board, and let stand for 20 minutes. Increase the oven temperature to 425 degrees. Place the dressing in the oven and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or measuring cup and let stand for 5-10 minutes. If using a separator, pour the juices back into the pan, discarding the fat. If using a measuring cup, carefully spoon off the fat and return the juices to the pan. Place the roasting pan over medium heat. Add the wine
26.04.2023 @ 21:39
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Request the butcher to remove the nails, feathers, bones, and all excess fat from the crown roast. You can win the butchers cutting knives to reserve for another use. Source: Martha Stewart Living, January 2001
Ingredients:
1 8-9 pound crown roast of pork
Salt and freshly ground pepper
5 1/2 tablespoons olive oil
Grated orange zest
4 large garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
Wild rice dressing
3/4 cup dry white wine
1/2 cup fresh apple cider
1 cup homemade chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter, at room temperature
2 tablespoons all-purpose flour
Instructions:
1. Preheat the oven to 425 degrees. Place a rack in the lower third of the oven. Brush the roast with 4 tablespoons of olive oil and season with salt and pepper.
2. In a small bowl, combine the orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons of olive oil. Spread the mixture evenly over the meat, inside and out. Place the roast in a heavy roasting pan with the rack large enough to hold the roast without crowding the sides. Roast for 15 minutes. Reduce the heat to 375 degrees. Continue roasting, basting every 45 minutes, until the meat is well browned and an instant-read thermometer registers 150 degrees, about 1 1/2 hours. (Insert the thermometer into the center of the crown roast and make sure it does not touch any of the rib bones. Take several readings to ensure that the temperature is even throughout.)
3. When the crown roast is cooking, make the raspberry-wild rice dressing. Remove the roast from the oven, transfer to a carving board, and let stand for 20 minutes. Increase the oven temperature to 425 degrees. Place the dressing in the oven and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or measuring cup and let stand for 5-10 minutes. If using a separator, pour the juices back into the pan, discarding the fat. If using a measuring cup, carefully spoon off the fat and return the juices to the pan. Place the roasting pan over medium heat. Add the wine