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All a small amount of the stuffing fit inside this crown roast. This was a 16 rib crown roast. To keep the roast from caving in during the initial cooking time I placed a ball of aluminum foil inside. After the initial cook, when I turned it over I stuffed it with the stuffing and cooked the remaining time of the roast stuffed. I had no burning issues and the cooking time was pretty much right on the money, maybe minus 3 minutes or so. I checked the temperature according to the recipe. Also, I let the roast sit for quite sometime wrapped in tin foil prior to cutting it was so juicey when we served it and received great reviews!! Thank you!
Date Posted: Jan. 4, 2008
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