Procedure for Roasting Meats and Poultry for Cold Presentation

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Published 2010

Preheat the oven to the specified temperature (Table 7.1). If using a convection oven, set the heat 25°F (14°C) lower.
Prepare a shallow roasting pan fitted with a rack and filled with ½–1 in. (1.25–2.5 cm) water or an appropriate stock.
If necessary, tie or truss the roast. Season it as desired.
Place the roast on the rack and place the pan in the oven.
Roast according to one of the methods described in Table 7.1.
If desired, baste at intervals with an appropriate stock or other flavorful liquid.
Use an instant-read thermometer to test the doneness at the center of the thickest portion of the roast, or where the meat is most dense. Make sure the thermometer probe is not resting against bone or in a fat pocket. Remember to subtract 2°–5°F (1°–3°C) to accommodate carryover cooking during cooling.
When the roast is done, remove it to a draft-free location and allow it to cool, uncovered, to an internal temperature of 70°F (21°C).
If the pan juices from the roast will be used to prepare a cold sauce, defat them by placing them in a small, deep container, chilling them, and removing the solidified fat that forms on the surface. Alternatively, use a bulb baster or a fat separator.

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