Sentences with phrase «roast legs until»

Carefully move a rack to upper third of oven and roast legs until skin is golden brown and fat is rendered, 15 — 20 minutes.

Not exact matches

Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the tRoast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the troast for 15 minutes, until the juices run clear when you cut between the leg and the thigh.

I love duck legs, and my favorite way to cook duck until now has been a similar cooking method - braised and then roasted to crisp up the skin - but it's been to top a spicy Chinese noodle soup!

Place the legs on a large heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown.

Place the legs on a large heavy rimmed baking tray and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with the tip of a small sharp knife and much of their fat has been rendered.

Place the legs on a large heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with the tip of a small sharp knife and much of their fat has been rendered.

Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.

Place the chicken on top of the vegetables and place in the oven to roast for 1 hour to 1 hour 15 minutes until the juices run clear between the leg and thigh and a thermometer registers 165ºF.

Roast the chicken for 1 1/2 hours, or until the juices of the chicken run clear when you cut between the leg and the thigh.

Then roast, basting every 10 minutes or so, making sure to lightly coat the entire breast each time (but save some glaze for the legs) and rotating baking sheet occasionally, until thermometer registers 150 °, 60 — 75 minutes total after reducing oven temperature to 325 °.

Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall - off - the - bone tender.

Then roast, basting every 3 minutes or so with remaining glaze, until legs are well coated, 10 — 12 minutes.

Continue roasting for 30 - 55 minutes longer, until the juices run clear, when the thigh is pierced with a skewer or a thermometer inserted into the thickest part of the leg registers 170 degrees F.