Roast pork (Roast Pork)
Pork is a delicate meat, all parts are suitable for baking. The leanest pieces are the best, for example, ham. There is no need to add fat for baking. Pork takes longer to cook, than lamb or beef. Frozen meat is thawed for at least 12 hours (cutlets and small pieces), and for large pieces it may take up to 24 hours. The baking time should be calculated depending on the size of the piece. You have to count 25 minutes each 450 g i 25 minutes to finish. Boneless ham or roulade need 35 minutes each 450 g more 35 minutes to finish.
Score the skin and bake the meat skin side up in a hot oven (220°C). Collect the fat from the meat with a paper towel, and drain on a chopping board before cutting.
The most popular side dish for pork is apples, but they can also be other fruits with a distinct, sour taste, like raspberries, kiwi, apricots and blackberries. Pork can also be stuffed.
Roasted chicken (Roast Chicken)
Frozen poultry must be completely thawed. Remove the neck, offal and fat. Weigh the bird and allocate it 20 baking minutes each 450 g. Rinse the chicken with cold water, put into a roasting pan, then, so that it does not dry out during baking, rub the breast with two teaspoons of permitted fat.
Bake in a medium-hot oven (190°C). On 5 minutes before the end of baking, pierce the skin with a fork, that the fat may find its way out. If you are making stuffed chicken, prepare the filling in a separate vessel, so that it does not become saturated with fat.
Baked portions of chicken (Roast Chicken Portions)
Pieces with bone are best baked. Wash the chicken portions and remove excess fat. Place in a roasting tin, Brush each piece with approved oil and bake uncovered in a moderately hot oven (200°C) about 45 minutes. Alternatively, prepare the filling in a separate vessel.