If there's one thing that defines American home cooking, it’s the art of roasting. Whether it’s a succulent turkey at Thanksgiving or a perfectly seasoned pork shoulder for a weekend feast, Americans know how to create flavor-packed meals in their ovens. Let’s dive into some quintessential roasted American recipes that you'll want to try at home.
First among these is the classic Roast Chicken. Simple yet incredibly satisfying, it's a weekend staple for many families across the country. The key to a great roast chicken lies in its simplicity and the quality of ingredients.
- 40 grams fresh thyme
- 30 grams garlic cloves
- 5 ml ground black pepper
- 6ml salt
- A whole chicken (about 1.8 kg)
- 250 grams carrots, roughly chopped
Start by preheating your oven to 240°C (or about 475°F). In a small bowl, mix together the thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels both inside and out. Gently loosen the skin of the chicken over the breast and thighs, then carefully slide half of your herb mixture under each side. Stuff some carrots into the cavity for added flavor.
Place the chicken on a rack set in a roasting pan, pour one glass (about 250ml) of water around it, and let it cook at high temperature to crisp up the skin. Then reduce heat to 180°C (350°F) and continue cooking until the chicken reaches an internal temperature of 74°C (165°F).
Next is the hearty favorite, Roast Pork Shoulder. While it takes time for both cooking and resting, the result—the crispy skin paired with tender, flavorful meat—is well worth the wait.
- Pork shoulder (with skin, around 3.2 kg)
- 10ml salt
- 5ml ground black pepper
- 4ml paprika
- 2 large carrots, cut into chunks
- 4 cloves garlic
Heat your oven to 270°C (or about 520°F). Pat the pork shoulder dry with paper towels and make several small slits in the skin using a sharp knife. Mix together the salt, pepper, and paprika, then rub this generously over both sides of the pork.
In a roasting pan filled with vegetables, place the pork shoulder fatty side up. Roast at high temperature for about 30 minutes to crisp the outside, then reduce heat to 150°C (or 300°F) and let it cook slowly for roughly three hours.
For an unforgettable Holiday Turkey, consider brushing the skin with a mixture of clarified butter during its cooking cycle. This will help achieve both golden-brown crispiness to the outside while keeping the inside meat moist.
- A turkey weighing between 4.5 kg and 7 kg (large turkeys have more flavor)
- 200ml melted clarified butter
- 1 large onion, cut into quarters
- 2 carrots, cut into chunks
- 2 stalks celery with leaves intact, washed well
- 1 cup chicken broth (approximately 250ml)
Start by preheating your oven to 230°C. Place a defrosted turkey breast side up into the roasting pan, adding onions, carrots, and celery into its cavity along with enough broth to fill about one cup of water in the bottom of the pan.
As you begin cooking, brush clarified butter liberally all over the surface; repeat this every 45 minutes or so. Lower the temperature after a high-heat start to 160°C. Cook until the turkey reaches an internal temperature between 72 °C (162°F) at its thickest point.
Finally, for a special vegetarian roast option worth mentioning is the Hearty Root Vegetable Roast, combining all the best parts of roasting in one dish:
- 4 large carrots (about 500g)
- 3 parsnips, peeled and cut into chunks
- 2 sweet potatoes (around 680g)
- 1 small butternut squash (approximately 700g), seeded
- 4 tbsp olive oil
- Salt & pepper to taste
Preheat your oven to 230°C, and line a baking sheet with parchment. Combine all vegetables on the baking sheet while tossing them in oil liberally.
Roast for about 45 minutes at high heat until everything is golden brown outside and perfectly tender through-and-through.