Scott WRG Editor
King of Smoothness
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- #46
AlisonS said:Scott WRG Editor said:hobbes28 said:Scott WRG Editor said:AlisonS said:I have two boys, 5 & 3. I plan on having more![]()
I volunteer my services if Hobbes is not up to the task! Er... did I say that out loud?
Thanks a lot buddy... we needed to find a baby sitter.![]()
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any time, I have a couple of recipes I've been meaning to try
Do share!!!![]()
Mom's Roast Kid
My mom knows a lot about cooking children, though luckily I survived. She knows all of the cuts and what to do with them. This must have something to do with growing up at a time where people had so many kids they weren't concerned with missing a few. These days with amber alerts and instant media its tough to get quality fresh kids. Who knows where these different parts come from? The good news is that kid roast is pretty self explanatory. It is easy to make, relatively inexpensive, and you get great leftovers for roast kid sandwiches.
3 to 3 1/2 lbs of Boneless Kid Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or kid stock
corn starch
Start with the roast at room temperature (remove from refrigerator a couple of hours before cooking). Preheat the oven to 375°F.
With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast sit for at least 15 minutes before carving to serve.
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or kid stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some.
I am sooooo going to hell....
