Sentences with phrase «roast the bones until»

Roast the bones until well browned, about 1 hour, flipping after 30 minutes.

Not exact matches

Smoke the roast with 200 degree F. smoke for 4 or more hours, or until it is falling off the bone, or until the internal temperature reaches 170 degrees F.

No need to take out the thermometer for this recipe; the duck is simply roasted until falling - off - the - bone tender.

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

Reduce oven to 400 °F and roast until meat thermometer inserted into thickest part (without touching bone) registers 165 °F, about 1 hour longer.

Continue roasting until an instant - read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 °F, 30 to 40 minutes more.

Place pork on a rimmed baking sheet or in a roasting pan and roast until an instant - read thermometer inserted in the thickest part (avoiding bone) registers 130 degrees, 45 to 60 minutes.

Place the ribs on the cooker bone side down and slow roast until they reach an internal temperature of 200 °F, about 3 - 4 hours depending on the thickness of your ribs.

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.

Roast for about 1 hour or until the bones and vegetables are dark golden brown.

Roast the pork for 3 - 4 hours or until the pork is falling off the bone and shreds easily.

Roast turkey until thermometer inserted into fleshy part of thigh (do not touch the bone) registers 170 °F, 2 to 2 1/2 hours.

Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.

Roast in middle of oven until an instant - read thermometer inserted horizontally into center of chops (do not touch bone) registers 155 °F, 8 to 12 minutes.

Roast until an instant - read thermometer inserted into the thickest part of a thigh (but not touching a bone) registers 165 degrees F, about 1 hour.

Roast chicken until skin is browned and an instant - read thermometer inserted near bone registers 165 °F, 30 — 35 minutes.

I cook the roasted duck remnants with beef bones and let them simmer for hours until the broth is sweet and delicious.

Roast bones (undisturbed) until deep golden brown, 40 — 50 minutes.

Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1» from bone registers 130 ˚, 25 — 35 minutes (use a probe thermometer if you've got one, or use an instant - read thermometer and check every few minutes after pork has been roasting 20 minutes).

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant - read thermometer inserted into the center without touching the bone will read 195 °), about 5 1/2 hours.

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.

Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant - read thermometer inserted into the thickest part of pork registers 145 ° (meat will be very tender but not quite falling off the bone), 6 — 7 hours.

Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25 — 30 minutes.

Continue roasting duck until thermometer inserted into a thigh (close to but not touching bone) registers 170 degrees, about 60 to 75 more minutes.

Roast your meaty bones on an oven tray for 30 minutes or until brown.

Cover breast tightly with foil, and add remaining cup broth to bottom of roasting pan, and bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh (away from bone) registers 165 °.

If you have beef or lamb bones, roast them in the oven until fragrant, as this will improve the flavor of the stock.

To impart a richer flavor and color, first brown by roasting or sautéing the meaty bones from beef, buffalo and lamb on a heavy roasting pan in a hot oven at 350 ° or skillet on medium on the stovetop until nicely brown, but not burnt.

A good tip is to freeze the bones and cartilage left over from meals, such as roasted chicken or grilled fish, until you have enough for a batch of stock.

I'll save bones from roasted chicken in zip loc bags in the freezer until I have time to make it.

Roast the chicken until an instant - read thermometer inserted in the thickest part without touching bone reaches 165 °F, 25 to 35 minutes.

I like to have a roasted chicken from time to time, and rather than throwing out the carcasses, I will freeze them until I have enough to make a delicious, nutritious and versatile chicken bone broth.

Reduce the oven heat to 325º and continue to roast the turkey for 2 1/2 hours, basting it every 20 minutes, until an instant - read thermometer reads 165º when inserted into the thickest part of the thigh of the turkey, away from the bone.

Cover and roast the turkey for 2 1/2 hours until no longer pink at the bone and the juices run clear.

Roast for about 20 minutes or until the bones are well caramelized.

«Demi - glace is a long process,» Edward said, pulling out a small plastic container from his refrigerator of the brown sauce that he had made from simmering roasted veal bones and vegetables until the mixture had reduced by more than three quarters and was thick and gelatinous.

Roast until golden brown, about 1 hour, flipping and turning the bones every 15 minutes or so.