Succulent Hearth Roasted Chicken

Prep Time: 15 minutes
Roast: 1 Hour
Serves: 4
1 3-1/2 pound chicken
Salt and pepper
3 to 4 tablespoons olive oil

1. Preheat oven and HearthKit to 450°F.

2. Wash the chicken under cold running water. Dry with paper towels. Generously, season chicken cavity with salt and pepper.

3. Brush the chicken with the olive oil and season the surface of the bird with more salt and pepper.

4. Place the chicken in a small flat roasting pan. Place it in the oven so that the legs face the back of the oven. Roast for 45 minutes to 1 hour or until an instant-read thermometer inserted into the
chicken reads 170°F to 180°F.



VARIATION: SAGE AND PROSCIUTTO ROASTED CHICKEN - ADD to above:
4 slices prosciutto
8 large sage leaves

Prepare the chicken for roasting as in step 2. Slide a finger under the skin of the breast, thigh, and leg to loosen.
Slip a slice of prosciutto under each section of the skin so that it lies evenly over the meat. Slip the sage leaves evenly over the prosciutto. Truss the chicken if you wish.

Proceed from step 3 and roast chicken as described above.

Rosa ala Bianco

Orange Marmalade Hearth Glazed Ham

10-12 servings with plenty of leftovers

A whole ham makes a great dish for the holidays. It really only needs to be warmed through on a slow even temperature to give juicy slices. Because the HearthKit is designed to hold its heat steady it is a perfect way to bake a ham. Then, when the ham is baked through just increase the temperature of the oven and brush the ham with a glaze and it will come out perfectly glistening with no burnt edges.

Since a whole ham is fairly large, make sure to place the HearthKit on an oven rack set on the lowest setting in the oven.

This recipe uses a fully cooked ham, which is pretty much the only type available at most supermarkets, unless you live in the South where country-style hams are available. Although completely safe to eat as is, it benefits immensely in texture and taste when roasted and glazed. Hams suitable for baking have the natural shape of the leg and fat and some skin still attached as opposed to the reformed shape of canned hams or oval shaped deli hams (these hams need to be sliced as is and used cold for sandwiches). If you're not sure which ham you see is best for baking, buy one that still has the bone in (I love having the bone which I can use to make pea soup). Although a little more difficult to carve you will know you bought the right thing. Otherwise, ask the butcher to recommend a boneless ham, which still has the natural shape of a leg and external fat and usually skin. These hams are often netted as well.

12 to 15-pound whole ham, bone-in or boneless
1 cup orange marmalade
2 tablespoons water
1/4 cup Dijon mustard

Set up HearthKit in the lowest oven rack. Preheat the oven and HearthKit to 325° F. Line a large roasting pan with foil. Place ham fat and/or skin side up in the roasting pan. Place ham in the bottom of the HearthKit, making sure there is ample room above so the ham does not touch the roof of the oven. As a very rough rule of thumb allow about 10 minutes per pound to get the minimal amount of time necessary for you to begin monitoring the internal temperature of the ham. For example, for a 15-lb ham begin checking the internal temperature after 2-1/2 hours. Insert an instant-read thermometer into the center of the ham making sure it does not touch the bone. It should read 120° F. If not quite done continue to check every 15 to 20 minutes. Remove ham from the oven.
Turn up the temperature to 425° F.

While ham is roasting melt the marmalade glaze in a small saucepan over medium heat, stir in water and mustard. The glaze should be melted enough so that it can be spooned over the ham, but not so runny that it will run off the ham.

Trim away any skin and remove netting if there is any and trim fat to a thickness of about 1/4-in. Score the surface of the ham to make a crisscross pattern. Spoon marmalade glaze over as much of the surface of the ham as it will stick to. The glaze should adhere in a fairly thick layer. Place back in the HearthKit and continue to roast for another 20 minutes until the glaze is nicely colored.

Remove ham from the oven. Cover loosely with foil. The ham should rest for at least 30 minutes or up to an hour. Resting is essential so that the juices can be absorbed back into the center of the ham and the residual heat will equilibrate and continue to cook the ham. After a 30-minute rest the internal temperature will rise to 135° - 145°F. You can use this resting time to complete the meal by rewarming side dishes in the HearthKit.

Herb Rubbed Standing Rib Roast

Serves 10 to 12 with leftovers

Dry Rub for Roast Beef
2 tablespoon kosher salt
4 teaspoon coarsely ground black pepper
4 teaspoons chopped fresh thyme or rosemary, or 2 teaspoons dried
3 tablespoons olive oil
A 5-bone standing rib roast (about 10-12 pounds)

Flavor Step: In a small bowl combine salt, pepper, herbs and olive oil. Rub all over the roast, especially in any spaces between the meat and bones. For more intense flavor you may season the roast a day ahead, wrap it in plastic wrap and refrigerate overnight. When ready to roast, unwrap and proceed with the recipe.

Preheat the oven and HearthKit to 450°F. Lay the roast, bone side down, in a large shallow roasting pan. Place roasting pan on the bottom of the HearthKit and roast for 15 minutes. Turn the oven down to 350°F (don't open the door). After about 1 hour, check the internal temperature of the roast with an instant-read meat thermometer. If it is not 115°F, continue roasting, checking every 15 minutes or so, until it reaches 115°F. This temperature will give you a mostly rare roast, except for the end cuts, which will be medium-rare to medium. You can roast it a little longer to 120° to 125°F if you like medium-rare but be careful not to overcook it.

Remove the roast from the oven and cover it loosely with foil. Let it rest for at least 20 minutes and up to 45 minutes. During this time the temperature of the roast will rise another 5°-10°F and the juices within the roast will be reabsorbed. You may use the HearthKit to finish the rest of the meal. Carve the roast and serve.


Bruce Aidells, Author - The Complete Meat Cookbook

Hearth Roasted Maple Brined Turkey

Serves 10 to 12 with leftovers

Yes, it is definitely worth the extra effort to soak this turkey for a day in a brine. The result will be a delicious, juicy bird worthy of any holiday table. And the HearthKit will ensure beautiful oven browning with no fuss or worry. After cooking hundreds of turkeys in my life (I used to be a chef at a restaurant specializing in poultry), I concluded that brining is the only way to go. Since most of us do not have a refrigerator large enough to hold a turkey immersed in a container of liquid, I suggest you make use of a clean plastic picnic cooler. Simply place the turkey in the cooler, pour the ice-cold brine over the bird and insert four or five gel ice packs in zipper-lock bags. Place the gel ice in the cooler and store the cooler in a cool place such as a basement or garage until you are ready to roast the turkey the next day.

I always cook my stuffing outside the bird in a casserole dish. The problem with cooking the stuffing inside the bird is that in order for the stuffing to get fully cooked (internal temperature of at least 150°F) the rest of the bird will get overcooked.

Once the bird comes out of the oven it should be tented with foil and allowed to rest at least 30 minutes to 45 minutes. This will free up the oven and HearthKit to bake your stuffing and to warm up any side dishes. And if you like to bake a freshly baked pie, simply place it on the floor of the HearthKit to bake away while you and your guests enjoy the main meal (don't forget to have a timer nearby). Then you can serve the warm pie later at your leisure.

1 12-to-14 pound turkey
7 quarts water
2 cups kosher salt
1 cup maple sugar or dark brown sugar
2 cups maple syrup
1 bunch thyme
1 bunch sage
2 quarts ice cubes
2 tablespoons freshly ground black pepper
4-6 gel ice packs
3 tablespoons olive oil

Rinse turkey inside and out. Set aside while you prepare the brine.

Pour water into a large 12-quart soup pot or mixing bowl and stir in the salt and sugar until it is completely dissolved. Stir in the maple syrup. Add ice to cool brine to about 40°F. Place turkey breast side down in cooler just large enough to hold the turkey and pour brine over. Throw in 1/2 bunch of the thyme and 3/4 bunch of the sage, saving the rest for later. Add 4 to 6 large gel ice packs, each sealed in a zipper-lock bag. Place cooler in a cool place like a garage or basement. Marinate in the brine for at least 18 hours or up to 24 hours. Brine temperature should not exceed 40°F. If it does, remove the thawed gel ice packs and replace with more frozen ones.

Place oven rack on the lowest setting of the oven, set up HearthKit and preheat to 350°F. Remove turkey from the brine and drain well over a sink. Pat dry and discard brine. Tie legs loosely, and tuck wings under the turkey. Place turkey on a rack set into a large roasting pan. If turkey does not fit in the HearthKit, remove the oven rack and place turkey on the bottom of the roasting pan. Chop the reserved thyme leaves and sage leaves and combine with the black pepper. Rub turkey all over with the olive oil and then the herb and pepper mixture. Insert bird into the oven and roast for 3 hours.

Begin checking internal temperature with an instant read thermometer inserted into the thickest part of the thigh. Remove when it registers 170°F. Cover loosely with foil if browning too quickly.

Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes. Finish cooking stuffing and other side dishes in the HearthKit.


Bruce Aidells, Author - The Complete Meat Cookbook

NAVARIN OF LAMB PROVENÇAL

Prep Time: 45 minutes
Bake: 2-1/2 hrs
Serves: 4-6
2 pounds lamb shoulder, cut into 2" chunks
1/4 to 1/3 cup Wondra flour
Salt and pepper
3 tablespoons olive oil
3 cloves garlic, minced
1 small onion, minced
2 or 3 fresh tomatoes, seeded and diced = 1 cup
Fresh thyme and/or bouquet garnish
Bay leaf
1 carrot, peeled
1 cup white wine
2 cups lamb or other meat stock or broth
3 1-inch pieces of orange rind

1. Preheat the oven and HearthKit to 300°F.

2. Season flour with salt and pepper and dredge lamb pieces in the mixture. Shake off excess.

3. In a large skillet over medium-high heat, heat the olive oil until it smokes. Brown the lamb, a few pieces at a time, on each side until very well browned and crisp, about 15 minutes per batch. Cook the lamb in two batches. Place the cooked lamb pieces in a deep ovenproof pot, then add the remaining pieces until all of the lamb is well seared.

4. Add the onions and garlic to the skillet, adding more oil if necessary, and cook over low heat until translucent but not burned, about 5 minutes. Scrape drippings over the lamb pieces into the pot.

5. Add the chopped tomatoes, thyme or bouquet garnish, bay leaf, carrot, white wine, and enough broth to cover half the lamb. Add the orange rind. Bring the mixture to a boil, and then season the lamb with about 1/2-teaspoon salt. Cover the pan and place on HearthKit to slow cook for 1-1/2 to 2 hours, or until tender. Midway through cooking, remove the cover and turn the lamb over. Add additional stock or wine if needed.

6. Once the lamb is cooked, remove the cover. Add salt and pepper, if necessary. (If there is too much liquid, remove the lamb from the pot with a slotted spoon. Stir in a teaspoon of Wondra and simmer for 8 minutes until the sauce thickens. Return the lamb pieces to the pot for a few minutes to heat before serving.)

7. Serve with thick fresh pasta cut into 2"-wide ribbons, boiled then tossed with chopped parsley and butter.