Cranberry-Glazed Roast Chicken

Special equipment: Potato masher

Ingredients

serves Serves 4 , active time 30 minutes, total time 30 minutes

• 4 whole chicken legs (about 2 1/2 pounds)
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 shallots, minced (about 1/2 cup)
• 6 ounces fresh cranberries (about 1 cup)
• 6 tablespoons honey
• 1 tablespoon packed light brown sugar
• 1/2 teaspoon dry mustard
• 1 teaspoon minced fresh thyme leaves

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 425°F. Place chicken, skin side up, on rimmed baking sheet. Pat dry, then rub with 1 tablespoon oil and season with salt and pepper.
   
2. Bake chicken until 3/4 cooked through (about 130°F) and skin is golden, 15 to 20 minutes (Spoon off rendered fat if oven begins to smoke).
   
3. While chicken is baking, make glaze. Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add shallots and 1/4 teaspoon salt. Cook until shallots have softened, about 3 minutes. Add cranberries and 1/2 cup water. Bring to simmer (adjust heat if necessary), and simmer until berries have softened and are breaking down, gently mashing a few times with a potato masher.
   
4. Reserve 1/2 cup cranberry mixture. Strain remaining cranberries, pressing firmly against strainer (you should have about 1/2 cup). Return to pot and stir in honey, brown sugar and dry mustard. Bring to simmer over medium high heat and reduce until thick and syrupy, about 3/4 cup. Stir in thyme and season to taste. Reserve about 1/4 cup to glaze chicken.
   
5. When chicken is ready, remove from oven and spread 1 tablespoon glaze over each chicken leg. Increase heat to 475°F and cook until chicken is cooked through (170°F) and glaze has darkened and caramelized, 5 to 10 more minutes.
   
6. Combine reserved cranberries with remaining glaze (not used to glaze chicken) and serve with chicken.

Beer-Braised Bison Pot Roast

Special equipment: Dutch oven

Ingredients

serves Serves 8 to 10, active time 45 minutes, total time 1 day

• 1 rolled bison chuck roast, 5 to 6 pounds
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 2 medium onions, finely sliced (about 2 cups)
• 1 medium carrot, finely diced (about 1/2 cup)
• 2 stalks celery, finely diced (about 1/2 cup)
• 4 anchovy filets, minced
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 tablespoons chopped fresh rosemary leaves
• 2 teaspoons chopped fresh thyme leaves
• 1/4 cup tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon Asian fish sauce
• 12 ounces dark lager
• 3 cups homemade or store-bought low sodium chicken stock
• 2 bay leaves

Procedures

1. Adjust oven rack to lower position and preheat oven to 275°F. Season bison chuck generously with salt and pepper on all sides. Heat oil in a large Dutch oven over high heat until lightly smoking. Add bison and cook without moving until well-browned, about 8 minutes. Flip and continue cooking until well browned on all sides, about 20 minutes total. Transfer to a large plate and set aside.
   
2. Add onions, celery, and carrots and cook, stirring frequently, until vegetables are softened and beginning to brown, about 10 minutes. Add anchovies, garlic, rosemary, thyme, and tomato paste and cook, stirring, until fragrant, about 1 minute. Add soy sauce, fish sauce, and beer. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring to a boil and cook until reduced by half, about 5 minutes. Add chicken stock and bay leaves, then nestle meat into pot. Bring to a boil, then cover pot leaving lid slightly ajar. Transfer to oven and cook until a fork or paring knife can be inserted into meat with no resistance, about 4 hours, flipping meat once during cooking.
   
3. Remove pot from oven, transfer to stovetop, and let cool for 2 hours. Transfer to refrigerator and let cool overnight.
   
4. The next day, remove meat from pot and transfer to cutting board. Discard bay leaves and any hardened fat from top of liquid. Bring liquid to a boil, reduce to a bare simmer, and cook until reduced to a saucy glaze, about 15 minutes. Season to taste with salt and pepper.
   
5. Meanwhile, slice meat into 1/2-inch thick slices. Transfer to a large skillet and fan out to arrange. Pour hot juices over top of meat, cover, and cook over low heat until meat is heated through. Garnish with extra rosemary and thyme, and serve.

Game Day Roast Pork and Broccoli Rabe Sandwiches

These little sandwiches are time consuming, but super-simple to make, with only about 30 minutes of actual work involved.

Note: Broccoli rabe and pork can be cooked in advance and stored in sealed, refrigerated containers for up to 3 days. Reheat pork in the microwave or in a pot on the stovetop before constructing sandwiches.

Ingredients

serves Serves 8 to 12, active time 30 minutes, total time 9 hours

• 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
• Kosher salt and freshly ground black pepper
• 1 pound broccoli rabe, tough stems trimmed
• 2 tablespoons extra-virgin olive oil
• 6 medium cloves garlic, thinly sliced
• 4 anchovy filets, mashed
• 1/2 teaspoon red pepper flakes, plus more to taste, divided
• 1/4 cup cider vinegar
• 36 slider-sized soft rolls, such as Martin's Party-Sized Potato Rolls, split in half and toasted lightly
• 18 slices sharp Provolone cheese
• 1 quart store-bought or homemade pickled cherry peppers

Procedures

1. Cook pork according to our Ultra-Crispy Slow-Cooked Pork Recipe.
   
2. While pork cooks, bring a large pot of salted water to a rolling boil. Add broccoli rabe and cook, stirring occasionally, until bright green but still crunchy, about 2 minutes. Remove broccoli rabe and run under cool water to chill. Spin in a salad spinner to dry. Set aside.
   
3. Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, anchovies, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add broccoli rabe and stir to coat with oil. Continue cooking until broccoli rabe is fully tender, about 2 minutes. Transfer to a large bowl and set aside or refrigerate until ready to construct sandwiches.
   
4. When pork is cooked, remove skin (if present) and chop into fine pieces. Shred meat from bones and discard bones. Combine meat and skin in a large bowl, add vinegar, and season with salt, pepper, and red pepper flakes to taste, gently shredding meat with your fingers.
   
5. To serve: Preheat broiler to high. Place a dozen toasted bun bottoms on a rimmed baking sheet. Top with pulled pork, broccoli rabe, and a slice of cheese. Broil until cheese is melted, about 1 1/2 minutes. Top with pickled pepper slices and top buns and serve immediately. Repeat with remaining buns and fillings.

Roast Chicken With Saffron, Hazelnuts, and Honey

Ingredients

serves Serves 4-6, active time 30 minutes, total time 2 hours (or up to 24 to marinate chicken)

• 1 large organic or free-range chicken, divided into quarters: ?breast and wing, leg and thigh
• 2 onions, coarsely chopped
• 4 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• A generous pinch of ?saffron threads
• Juice of 1 lemon
• 4 tablespoons cold water
• 2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• Scant 3/4 cup (100 g) unskinned hazelnuts
• 3 1/2 tablespoons (70 g) honey
• 2 tablespoons rose water
• 2 green onions, coarsely chopped

Procedures

1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. ?Leave to marinate for at least an hour, or overnight in the fridge.
   
2. Preheat the oven to 375°F / 190°C. Spread the hazelnuts out ?on a baking sheet and toast for 10 minutes, until lightly browned. ?Chop coarsely and set aside.
   
3. Transfer the chicken and marinade to a baking sheet large enough ?to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
   
4. While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread ?it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
   
5. Transfer the chicken to a serving dish and garnish with the chopped green onions.

Grill-Roasted Whole Bison Boneless Rib Roast

Special equipment

gas or coal grill

Ingredients

serves serves 12 to 16, active time 10 minutes, total time 4 hours

• 1 whole boneless bison rib roast, about 8 pounds
• Kosher salt and freshly ground black pepper
• 2 cups wood chips, soaked in water (optional)

Procedures

1. Light 3/4 of a chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set one set of burners on a gas grill to medium-low heat. Set cooking grate in place, cover gill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Loosely wrap soaked wood chips in an aluminum foil pouch and poke a few holes in it with a wooden or metal skewer.
   
2. For the Gas Grill: Season bison generously with salt and pepper. Place over cooler side of grill with the fat cap facing up. Place foil pouch directly over hot side of grill. Cover and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 to 3 1/2 hours. (Grill should maintain a temperature of 225°F to 250°F for duration of cooking. Adjust flame to maintain temperature as necessary). Transfer bison to a large plate and increase heat on all burners to maximum. Close cover and allow grill to preheat for 10 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.
   
3. For the Coal Grill: Season bison generously with salt and pepper. Place foil pouch directly on top of coals. Place over cooler side of grill with the fat cap facing up. Cover grill with vents over meat partially opened to draw smoke across meat, and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 1/2 to 4 hours, adding 5 to 6 coals to the fire every half hour (grill should maintain a temperature of 225°F to 250°F for duration of cooking). Transfer bison to a large plate and add 1 quart fresh coals to the fire. Allow grill to preheat until all the coals are strongly lit, about 15 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Special equipment

Dutch oven

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 1 1/2 hours

• 1 1/4 teaspoon cracked fennel seed
• 1 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 2 1/2 pound boneless pork loin
• 4 tablespoons olive oil, divided
• 1 pound carrots, peeled and cut into rough chunks
• 1 pound pearl onions, peeled
• 1 cup dry white wine, divided
• 1/4 cup balsamic vinegar

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine fennel, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Rub and evenly distribute mixture onto pork. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Sear pork on all sides until well-browned, about 15 minutes total.
   
2. Add vegetables to pan, along with 1/2 cup white wine. Season vegetables with salt and pepper and deglaze pan by scraping up browned bits from the bottom of the pan. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar and transfer to the oven to roast, uncovered, turning the meat periodically, until pork registers 140 to 145°F on an instant read thermometer, about 1 hour.
   
3. Remove from oven and transfer pork loin to a cutting board. Allow to rest for 10 minutes. Meanwhile, deglaze pan with remaining 1/2 cup wine, using a wooden spoon to scrape up browned bits. Season pan juices to taste with salt and pepper. Slice meat and serve with vegetables and pan juices.