Inas Company Pot Roast Recipe Recipes Recipe For Chicken

INA GARTEN'S COMPANY POT ROAST

Steps:

• Preheat the oven to 325°F (160°C).
• Pat the roast dry with paper towels. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the flour on a plate and dredge the roast in flour, turning to coat all sides, including the ends.
• In a large Dutch oven over medium heat, warm 2 tablespoons oil. Add the roast and sear, without moving it, until nicely browned, 5 to 8 minutes. Turn and sear the opposite side. Then turn and sear the ends, 4 to 5 minutes each. Using tongs, transfer the roast to a large plate.
• Add 2 tablespoons oil to the Dutch oven and keep it over medium heat. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook, stirring occasionally, for 10 to 15 minutes, until tender but not browned.
• Carefully add the wine and Cognac and bring to a boil.
• Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Return the roast to the pot, bring to a boil, and cover. Place in the oven for 1 hour.
• Turn the heat down to 250°F (120°C) to keep the sauce at a gentle simmer. Continue to roast until the meat is fork-tender or the pot roast registers 160°F (71°C), about 1 1/2 hours, for a total of 2 1/2 hours in the oven.
• Transfer the roast to a cutting board. Remove the herb bundle and discard. Skim and discard as much fat as possible from the surface of the sauce.
• Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.
• Pour the puree back into the pot, place on the stove top over low heat, and return the sauce to a simmer. Meanwhile, place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir the butter mixture into the sauce and simmer, stirring constantly, until thickened, 1 to 2 minutes. Remove from the heat, taste, and adjust the seasonings accordingly.
• Remove the strings from the roast and slice the meat. Pile it onto a platter and serve it warm with the sauce spooned over it. (You may have some leftover sauce, which you can cover and refrigerate for up to 3 days. Rewarm it gently over low heat and, if desired, add a splash of red wine just before serving. It's delicious over pasta.)

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

COMPANY POT ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
• Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
• Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.