Meats (a La Carte) Recipe

Prep and season

Remove the 6-lb roast from refrigeration 1–2 hours before cooking to come to near room temperature. Pat dry with paper towels. Rub olive oil all over the roast. Combine kosher salt, black pepper, garlic powder and onion powder; press the dry rub evenly onto all surfaces of the roast. Tuck rosemary sprigs alongside the roast in the roasting pan.

Sear

Preheat oven to 450°F (230°C). Heat a heavy skillet over high heat. Add 1 tablespoon olive oil and sear the roast on all sides until a deep brown crust forms, about 2–3 minutes per side. Transfer roast to a rack set in a roasting pan.

Roast

Reduce oven temperature to 325°F (165°C). Insert an instant-read meat thermometer into the thickest part of the roast. Roast until thermometer reads 125°F (52°C) for medium-rare, about 18–22 minutes per pound (for a 6-lb roast estimate 1 hour 50 minutes); adjust time for desired doneness. Baste occasionally with a few tablespoons of beef stock mixed with Worcestershire if the pan looks dry.

Rest and carve

Transfer roast to a cutting board, tent loosely with foil and rest 20–30 minutes. Meanwhile, make au jus by deglazing the roasting pan: place pan over medium heat, add beef stock and Worcestershire sauce, scrape browned bits, simmer 5–7 minutes and strain if desired. Slice roast thinly against the grain for serving. Serve with au jus and optional compound butter and chopped parsley.

Prep

Remove pork loin from refrigerator 30–45 minutes before cooking. Preheat oven to 375°F (190°C). Pat pork dry. In a small bowl combine kosher salt, pepper, dried thyme and sage.

Apply mustard and herb rub

Brush the pork all over with whole-grain mustard. Press minced garlic onto the surface, then sprinkle and press the dry herb-salt mixture evenly all over the loin. Drizzle olive oil over the top.

Roast

Place pork on a rack in a roasting pan. Roast at 375°F until internal temperature reaches 145°F (63°C), about 20–25 minutes per pound (for a 5-lb loin estimate 1 hour 40–50 minutes). During the last 15 minutes, baste with 1 cup apple cider to glaze and add moisture.

Rest and slice

Remove pork from oven and tent loosely with foil for 15 minutes. Slice into 1/2-inch thick slices. Spoon any pan juices over slices when plating. Garnish with chopped parsley if desired.

Prep and season

Preheat oven to 425°F (220°C). If whole chickens are not spatchcocked, remove backbone and flatten. Pat chickens dry. In a bowl combine olive oil, minced garlic, lemon zest and juice, chopped thyme, smoked paprika, kosher salt and black pepper. Rub the mixture under the skin and over the top of each chicken, ensuring even coverage.

Roast

Place chickens breast-side up on a rimmed baking sheet or roasting pan. Roast at 425°F for 35–45 minutes (depending on size), until skin is golden and an instant-read thermometer in thickest part of thigh reaches 165°F (74°C). If top browns too quickly, tent loosely with foil.

Rest and portion

Remove chickens from oven and rest 10–15 minutes. Carve into portions (breasts, thighs, drumsticks, wings) for a la carte service. Arrange on platters and garnish with lemon slices and chopped parsley.

Compound butter: if using, soften butter and mix with a tablespoon chopped parsley and a pinch of salt and garlic powder. Chill until firm and slice into rounds to serve with beef.

Caramelized shallots: prepare ahead by slowly cooking sliced shallots in butter and a splash of oil over medium-low heat until deeply golden and sweet, about 25–30 minutes; season with a pinch of salt and a splash of balsamic if desired. Serve alongside pork and chicken as garnish.

Au jus: reserve pan drippings from roast beef. Deglaze as described in Roast Beef directions. Keep warm in a small saucepan for service; offer in a ladle or gravy boat beside carved beef.