Posted by admin | Posted in Cookery Term | Posted on 16-12-2009
Tags: flavoring, little liquid, pot roasting, whole joint or bird
A method of cooking a whole joint or bird in a pot. The meat or poultry is browned quickly before adding vegetables, a little liquid and flavoring. Everything is simmered very slowly and only occasional attention is needed. Pot roasting is an excellent way of treating joints of cheaper meat or suspiciously old hens.
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