diff --git a/docs/index.html b/docs/index.html index 96f2b2c..705245b 100644 --- a/docs/index.html +++ b/docs/index.html @@ -1 +1 @@ -

Baking

Bagels

Challah

Fluffy Pancakes

Gluten-Free Flour

Pizza

Rosemary Dinner Rolls

Southern Buttermilk Biscuits

Soups

Caldo Verde

Clam Chowder

Cream of Spinach Soup

Curry Butternut Squash & Apple Soup

French Onion Soup

Hungarian Mushroom Beef Soup

Spicy Lamb Soup

Winter Lentil Soup

Salads

Caesar Salad

Cucumber Salad

Ruth's Chris Chopped Salad

Entrées

BBQ Pork Ribs

Beef Bourguignon

Butter Chicken

Chicken Cordon Bleu

Chicken Pot Pie

Chicken Breasts with Caper Cream Sauce

Chili

Chole

Egg & Onion Pie

Garlic Prime Rib

Gnocchi

Kielbasa and Cabbage

Kofta Kebabs

Lemon Chicken with Mushroom Sauce

Orange Chicken

Ratatouille

Ricotta Meatballs

Roast Leg of Lamb with Rosemary

Scrambled Eggs

Shrimp with Sweet Potatoes and Bacon

Sloppy Joe Sandwiches

Stuffed Green Peppers

Sides

Bok Choy with Garlic

Bourbon Glazed Carrots

Creamed Spinach

Garlic Broccoli

Hummus

Pommes Purée

Sauteed Mushrooms

Sweet Potatoes with Honey and Rosemary

Tzatziki

\ No newline at end of file +

Baking

Bagels

Challah

Fluffy Pancakes

Gluten-Free Flour

Pizza

Rosemary Dinner Rolls

Southern Buttermilk Biscuits

Soups

Caldo Verde

Clam Chowder

Cream of Spinach Soup

Curry Butternut Squash & Apple Soup

French Onion Soup

Hungarian Mushroom Beef Soup

Spicy Lamb Soup

Winter Lentil Soup

Salads

Caesar Salad

Cucumber Salad

Ruth's Chris Chopped Salad

Entrées

BBQ Pork Ribs

Beef Bourguignon

Butter Chicken

Chicken Cordon Bleu

Chicken Pot Pie

Chicken Breasts with Caper Cream Sauce

Chili

Chole

Egg & Onion Pie

Garlic Prime Rib

Gnocchi

Kielbasa and Cabbage

Kofta Kebabs

Lemon Chicken with Mushroom Sauce

Orange Chicken

Ratatouille

Ricotta Meatballs

Roast Leg of Lamb with Rosemary

Roast Fowl

Scrambled Eggs

Shrimp with Sweet Potatoes and Bacon

Sloppy Joe Sandwiches

Stuffed Green Peppers

Sides

Bok Choy with Garlic

Bourbon Glazed Carrots

Creamed Spinach

Garlic Broccoli

Hummus

Pommes Purée

Sauteed Mushrooms

Sweet Potatoes with Honey and Rosemary

Tzatziki

\ No newline at end of file diff --git a/docs/roast-fowl/index.html b/docs/roast-fowl/index.html new file mode 100644 index 0000000..514c884 --- /dev/null +++ b/docs/roast-fowl/index.html @@ -0,0 +1 @@ +

Roast Fowl

prep 10 min, cook 2-5 hours
× -7
I roast fowl, whether chicken or turkey, using basically the same approach, with the only difference coming down to timing. Whenever possible, it better to roast longer and at a lower temperature. However, you can speed things up by raising the temperature, but at the cost of the meat being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly rich and moist roast fowl.

1

  • 1 stalk
    celery
  • 1
    onion (chopped)
  • 10 leaves
    basil
  • 5 stems
    rosemary
Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap between the bottom of the bird and the top of the water.

2

  • 1
    fowl
  • 2 tbsp
    olive oil
Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap between the bottom of the bird and the top of the water. Using a basting brush, paint the top of the bird and cover with alumninum foil to make a tent which completely encloses the bird.

3

    Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If you have more time, lower the temperature (min. of 200°F), if you have less time, raise the temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any solids. Continue to roast until the bird has reached 170°F.

    4

    • 1 tbsp
      corn starch
    While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the gravy has the consistency of honey.
    Andrew Miner
    « Back
    \ No newline at end of file diff --git a/docs/roast-fowl/large.png b/docs/roast-fowl/large.png new file mode 100644 index 0000000..e8b27fc Binary files /dev/null and b/docs/roast-fowl/large.png differ diff --git a/src/index.pug b/src/index.pug index 5a5b91f..78691b9 100644 --- a/src/index.pug +++ b/src/index.pug @@ -166,6 +166,10 @@ html img(src="roast-leg-of-lamb-with-rosemary/large.png") p Roast Leg of Lamb with Rosemary + a(href="roast-fowl") + img(src="roast-fowl/large.png") + p Roast Fowl + a(href="scrambled-eggs") img(src="scrambled-eggs/large.png") p Scrambled Eggs diff --git a/src/roast-fowl/data.js b/src/roast-fowl/data.js new file mode 100644 index 0000000..37efed0 --- /dev/null +++ b/src/roast-fowl/data.js @@ -0,0 +1,52 @@ +module.exports = require("../helpers")({ + title: "Roast Fowl", + timings: { + prep: "10 min", + cook: "2-5 hours", + }, + icons: ["gluten-free", "low-carb"], + servings: 3-10, + description: "I roast fowl, whether chicken or turkey, using basically the same approach, with the only " + + "difference coming down to timing. Whenever possible, it better to roast longer and at a lower " + + "temperature. However, you can speed things up by raising the temperature, but at the cost of the meat " + + "being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly " + + "rich and moist roast fowl.", + steps: [{ + ingredients: [ + { amount: 1, unit: "stalk", item: "celery" }, + { amount: 1, item: "onion (chopped)" }, + { amount: 10, unit: "leaves", item: "basil" }, + { amount: 5, unit: "stems", item: "rosemary" }, + ], + directions: "Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill " + + "pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. " + + "This should leave a small gap between the bottom of the bird and the top of the water." + }, { + ingredients: [ + { amount: 1, item: "fowl" }, + { amount: 2, unit: "tbsp", item: "olive oil" }, + ], + directions: "Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should " + + "leave a small gap between the bottom of the bird and the top of the water. Using a basting brush, " + + "paint the top of the bird and cover with alumninum foil to make a tent which completely encloses the " + + "bird." + }, { + directions: "Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If " + + "you have more time, lower the temperature (min. of 200°F), if you have less time, raise the " + + "temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about " + + "every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting " + + "brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any " + + "solids. Continue to roast until the bird has reached 170°F." + }, { + ingredients: [ + { amount: 1, unit: "tbsp", item: "corn starch" } + ], + directions: "While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. " + + "Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the " + + "mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the " + + "gravy has the consistency of honey." + }], + credit: { + name: "Andrew Miner" + } +}) diff --git a/src/roast-fowl/large.png b/src/roast-fowl/large.png new file mode 100644 index 0000000..e8b27fc Binary files /dev/null and b/src/roast-fowl/large.png differ