The Technique of Roasting

Roasting (rôtir) is often employed to cook all types of poultry, as well as the first category of large cuts of meat and game. All items to be roasted must contain either an inherent degree of fattiness or be basted with a fat throughout the cooking process or they will dry out. Generally, small pieces are roasted for a shorter period of time at a higher degree of heat, while larger pieces are cooked for a longer period of time at a lower temperature so that the heat can penetrate the interior before the exterior becomes overcooked and unpalatable.