How to roast a whole chicken & make the best chicken broth
A recipe for Posole with chicken leg meat, Rancho Gordo hominy and Fronterra Adobo for best results.
1 pound ground beef
1 pound ground pork
1 large egg, beaten
1 tablespoon salt, plus more for “to taste” seasoning
1 teaspoon freshly ground pepper
1 teaspoon red pepper flakes
1 tablespoon chopped fresh oregano or Larder Meat Co. Italian Herb Blend
1 cup freshly grated parmesan
1/2 teaspoon liquid smoke
1 cup of unseasoned fine bread crumbs
1 small head of fresh fennel bulb, minced
1/2 medium yellow onion, minced
6 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/4 pound diced bacon, pancetta, guanciale, or salami trim
2 large yellow onions, diced
4 large garlic cloves, smashed and minced
2 cans (28oz each) whole San Marzano tomatoes
1 small can (6oz) of tomato paste
Kosher Salt to taste
Italian parsley, fresh oregano, parmesan, extra virgin olive oil
- Preheat oven to 375 degrees.
- Place the first 10 ingredients in a large mixing bowl.
- Sauté minced fennel and onion until soft and onion is translucent. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat and chill in your refrigerator.
- Thoroughly mix the meatball ingredients in the mixing bowl with clean hands. When the sautéed onion mixture is cool, add this to the mixing bowl. The more you mix, the firmer/more dense your meatballs will become, so try to mix as lightly as possible and keep the meat as cool as possible while mixing.
- Roll the meatball mixture into golf ball sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate while you work on the marinara sauce.
- Sauté the bacon, pancetta, guanciale, or salami trim in the oil until it is lightly browned and add the onion. Sauté until onion is translucent. Add the garlic.
- When you smell the garlic add the canned tomatoes and bring to a simmer.
- Allow the sauce to simmer for an hour or so while you finish the meatballs. Use a stiff whisk to macerate the tomatoes during the cooking process.
- Add the tomato paste, whisk to incorporate, and then check for seasoning. When you are happy with the seasoning, set the sauce on a low burner.
- To cook the meatballs, you can sauté them in batches and finish by baking them in a rimmed baking dish. Or, my preferred method, place each ball in lightly greased wells of a cupcake sheet pan, turning the meatballs over half way through cooking to evenly brown the surface. You’ll notice that the balls will self-baste while cooking in the cupcake wells.
- Cook the meatballs for about 15 minutes at 375 or until the internal temperature is about 140 degrees.
- Finish by simmering them in the marinara sauce for a few more minutes.
- To serve, arrange the meatballs in a serving platter with some of the marinara and shave the parmesan over the top. Garnish with a drizzle of olive oil and small handful of freshly chopped Italian flat-leaf parsley.
For the Brine
1 packet of Larder Meat Co. poultry brine
1/2 cup buttermilk
1/2 cup cold water
For the Cornmeal Crust
1 cup cornmeal, fine ground
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cayenne
For the Bird
1 whole chicken, quartered
2-3 tablespoons of canola oil (or other neutral oil)
1 large (approx. 11-12 inch.) cast-iron skillet
1-2 gallon size ziploc freezer bags
1 digital probe thermometer
1 tablespoon of butter
1 sprig of fresh thyme
1-2 tablespoons of honey
- Quarter your chicken by separating the breasts and the legs from the rest of the carcass.
- Mix brine ingredients in a large ziploc freezer bag (gallon size) and mix well to incorporate. Add the quartered chicken pieces and brine overnight.
- The next day, rinse brine off of chicken under cold water and set quarters aside.
- Preheat oven to 350 degrees.
- Mix the cornmeal crust ingredients in a small bowl and set aside.
- Add the crust ingredients to a new gallon-size ziploc bag and mix to combine.
- Add chicken quarters to the bag, seal the bag and shake well.
- Remove the chicken from the bag and knock any excess crust back into the bag.
- Heat the oil in the cast-iron skillet until it is shimmering. Working with both leg quarters first, add the chicken to the skillet - skin side first - and fry for approximately 3 minutes on each side or until golden-brown. After the leg quarters, do the same with the breast sections. Note: it may be necessary to dump out the oil if you have too much residual crust left in the oil. If this is the case, just dump off the oil, wipe the skillet clean, add new oil and then fry the breast sections - skin side first - until they are golden brown like the leg quarters. If you do this a few times you will learn to control the heat and timing to the point where you can just add all of the quarters to the pan at different intervals, but this requires a professional-level skillet-flipper acumen.
- After all pieces have been skillet-fried, put all 4 quarters back into the pan and place in the 350 degree oven for approximately 10-15 minutes or until the probe thermometer reads 148-150 degrees on the breast sections and 156-160 on the leg sections.
- When the chicken is cooked, baste the parts in the skillet with the butter and add the thyme to the sizzling butter while basting the chicken.
- Serve chicken on a warm platter and garnish with a drizzle of honey and the fried thyme. Enjoy!
2 whole, skin-on chicken legs
1 packet of Larder Meat Co. Poultry Brine (or 1 tablespoon of Kosher salt combined with 2 teaspoons of chopped thyme and 1 teaspoon of fresh cracked black pepper)
3 large shallots, peeled
1 whole head of garlic, halved through the stem to expose the cloves
5-6 small sprigs of fresh thyme
1 Larder aromatic sachet (or 3 large bay leaves & 1/2 tablespoon of black peppercorns)
Approximately 24 fl oz. of warm rendered fat of your choice such as chicken fat, pork lard, duck fat, or a 50:50 blend of olive oil and canola oil. The type of fat/oil is not as important as the medium itself; however, different fats and oils will impart different flavors to your finished product, so consider this when choosing your cooking fat.
- One day prior to cooking, season the legs with the Poultry Brine or salt/thyme mixture and store in an airtight container or zip-top bag in your refrigerator overnight. If using a whole chicken, quarter it first (for instructions, visit the recipe page of our website).
- The following day, assemble all ingredients.
- Preheat your oven to 275 degrees.
- Lightly warm fat of choice to liquify.
- In a heavy casserole or crock, submerge legs in fat and shallots, add garlic, fresh thyme, bay leaves, and peppercorns.
- Cook covered for approximately 2.5-3 hours, the meat should easily release when pierced with a pairing knife.
- You may serve immediately while warm or chill legs submerged in the fat for 2-3 weeks.
- To serve, sear skin-side in a cast iron pan or broil skin side to crisp. If you are reheating a chilled portion finish in low oven (300 degrees for about 20 minutes) until heated through.
- Serve immediately with a light acidic side. The classic confit side dish is endive tossed in a simple champagne vinaigrette. At Larder Meat Co., we enjoy this preparation with a mixed greens salad of Italian parsley, watercress and arugula with roasted shallot and grated horseradish vinaigrette (Pro Chef tip - use the cooking fat and one of the shallots as the flavor/fat base of your vinaigrette!).
Korean Style BBQ Short Ribs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup honey
• 4 garlic cloves, minced
• 1 T toasted sesame seeds, plus a pinch more for garnish
• 1 T brown sugar
• 2 t gochugaru, korean red pepper powder (use the spice included in your Larder box or just substitute with cayenne)
• 1 t red chili flakes
• 1.5-2 lbs korean style beef short ribs
- 3 scallions, diced
1. Combine all ingredients but the ribs and scallions in a heavy bottom saucepan and bring to a simmer. Whisk to combine and chill to room temperature.
2. Place ribs in a large zip-loc bag (gallon-size freezer bags are best) and pour in the marinade. Allow ribs to marinate for at least 1 hour or up to overnight.
3. After the ribs marinate they are ready to grill. If you prefer softer ribs that fall off the bone more easily, include the next 2 steps in this recipe. If you don't mind using your teeth, skip the nest two steps.
4. Preheat oven to 350 degrees.
5. Wrap ribs, and as much marinade from the bag as possible, in a single layer of parchment paper then tightly in a layer of heavy-duty foil. Place on a baking sheet and into the pre-heated oven for 2 hours. The ribs will steam slightly in the marinade and relax the connective tissue a bit before they are charred on the grill.
6. Prepare a charcoal or gas grill.
7. Remove ribs from marinade (reserve any remaining marinade for basting) or unwrap them from the parchment/foil.
8. Place ribs over hot coals for approximately 2 minutes per side or until nicely charred. Don’t worry about over cooking the ribs. Short-ribs are nicely marbled with fat and connective tissue, so they take really well to being cooked all the way through.
9. Baste ribs with any remaining marinade while they finish grilling.
10.Remove ribs from grill, cut into portions between each bone and garnish with scallions and a pinch of the sesame seeds.
11. Serve immediately with plenty of paper towels!
Larder Style Lettuce Wraps
- 1 pound of ground beef
- 1 head of radicchio, romaine, or butter leaf lettuce (picked into leaves)
- 1 red onion, minced
- 1 large portobello mushroom, scrape gills then mince
- 4 heads of garlic, minced
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 teaspoon red chili flakes
- Kosher Salt, to taste
- Fresh basil leaves, torn or julienned (for garnish)
- Brown the beef in a heavy skillet over medium-high heat.
- Strain or pour off fat and remove beef from skillet, set aside.
- Add some of the canola oil to the pan and lightly sauté the red onion until it caramelizes slightly. Try to scrape up any browned beef remains (these tasty bits of flavor are called “fond”) and mix this into the onion.
- Add the minced mushroom and sauté with the onion.
- Add the garlic and mix to combine with the onion and mushroom.
- Add the beef back to the skillet with the mushroom/onion mixture.
- Make a small well in the middle of the beef mixture and pour in the balsamic vinegar and the brown sugar. Allow the vinegar/sugar to reduce slightly to thicken.
- Mix the beef and thickened balsamic to incorporate.
- Season to taste with the red chili flakes and the kosher salt.
- Serve with the radicchio or lettuce leaves and garnish with basil.
1 pound ground beef
1/2 cup finely chopped celery
1/2 cup diced red bell pepper
1 cup diced red onion
1/2 cup water
1-2 tablespoons flour (optional, just used as a thickener)
1 tablespoon canola oil (for sautéing)
Larder Meat Co. Sloppy Joe Sauce
1 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon worcestershire
1/4 teaspoon liquid smoke
1 packet Larder Meat Co. Smoked Sloppy Joe Seasoning (or add the following: 1 teaspoon dry mustard, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt)
- Brown the beef in a heavy skillet over medium-high heat.
- Pour off fat, remove beef from skillet and set aside.
- Add some of the canola oil to the pan and lightly sauté red bell pepper and red onion until the onion caramelizes slightly. Try to scrape up any browned beef remains (these tasty bits leftover from growing the meat are called “fond”) and mix this into the vegetables.
- Add the beef back to the skillet with the bell pepper and onion.
- In a small bowl, mix together the Sloppy Joe Sauce ingredients. Whisk together to combine and add the Larder Meat Co. Sloppy Joe Sauce to the skillet with the beef.
- Simmer on low for about 20 minutes to allow the flavors to marry.
- Sprinkle flour over mixture and stir to mix well. If mixture is not thick enough to your liking, add a bit more flour until it is. If it thickens too much, add water to thin. Just remember you’ll want this to remain - mostly - in your roll.
- Serve on brioche rolls or with Kings Hawaiian rolls like Grandma!
- 4-5 pounds of mixed beef bones. (neck, marrow, and knuckles are ideal)
- Ice, approximately 2 pounds (optional, cold water will work as well)
- 1 large yellow onion, diced
- 2 small carrots, diced
- 1 small head of fennel, diced
- 1 sachet of aromatics (black peppercorns, thyme, parsley, bay leaves)
- Canola oil
1. Assemble your ingredients.
2. Preheat your oven to 375 degrees.
3. Throughly rinse your bones with warm water to remove any blood or bone debris. Dry the bones, coat them with the canola oil and roast on a baking sheet for approximately 45 min or until the bones are golden brown. Turn bones over at least once during roasting to ensure even browning.
4. When the bones are finished roasting allow them to cool long enough to handle. Then, rinse the bones a second time with warm water to wash off any residual fat or coagulated proteins stuck to the bones.
5. Transfer the bones to a stock pot large enough to accommodate the bones with plenty of headroom.
6. Cover the bones with a generous amount of ice (this step is optional and will yield a more clear broth, if you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot.
7. Cover the bones with cold water, they should be completely submerged. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure an unctuous, flavorful, nutritious and crystal clear bone broth.
8. Place the broth over a medium burner and slowly bring the contents up to 190 degrees. Once at temperature, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for 6-8 hours.
9. While the broth cooks, skim off any foam that rises to the surface every hour or so. This foam is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat would cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, unappetizing bone-flavored water.
10. When you’re satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics (your onion, carrot, fennel, and if you choose add the bouquet of herbs). The aromatics will have imparted their flavor and nutrients to the broth after one hour.
11. Strain your broth through a conical sieve or basic kitchen strainer. If you want an even clearer broth, strain the broth a second time through a cheesecloth lined strainer.
12. Chill immediately. The broth will keep for up to 5 days refrigerated or up to two months frozen.
Always sanitize surfaces before and after handling raw meat.
Always defrost meat in your fridge one to two days prior to cooking.
- Best Cooking Methods: Roast, Fry, Grill
- Defrost in your fridge 2 days before cooking. Use 1-4 days after defrosting.
- Pat completely dry before roasting or air dry overnight in your fridge
- For extra crispy skin use our dry brine seasoning and our recipe for roasted chicken, cut a lemon in 1/2 and put it in the carcass with 5-6 smashed cloves of garlic and a few sprigs of fresh thyme before roasting
- Pick the bones for broth and reserve any leftover meat for chicken salad or make soup with the broth
- Best Cooking Methods: Sauté, Pan Fry, Grill, Bake
- Use 1-4 days after defrosting
- Breakfast sausage (use our spice blend!), Bolognese, or combine with our ground beef for Meatballs & Meatloaf
- Best Cooking Methods: Pan Fry, Grill
- Use 1-10 days after defrosting
- Mangalitsa lard is a delicacy. Save rendered fat for sautéing your vegetables!
- Best Cooking Methods: Pan Fry, Grill, or Bake
- Use 1-4 days after defrosting
- Chili, stroganoff, bolognese sauce, tacos, or combine with our ground pork for meatloaf & meatballs
- Best Cooking Methods: Pan Fry, Grill, or Broil
- Use 1-4 days after defrosting
- Best if cooked to an internal temperature of 140 degrees (or medium rare doneness), season with a liberal amount of high quality sea salt or kosher salt right before grilling (if you season too early the salt will start to brine the meat and can make for a dense burger patty)
- Best Cooking Methods: Sear in Cast Iron Pan, Grill, Broil
- Use 1-7 days after defrosting
- Best if cooked to an internal temperature of 132 degrees
- Allow your steak to come to room temperature before cooking
- Pat steak completely dry & season liberally
- 1 pound medium shrimp, peeled and deveined
- 1 pound clams (other seafood such as white fish & squid can also be used)
- Salt and pepper
- 2 teaspoons chopped fresh thyme
- 6 garlic cloves, minced
- 2 bay leaves
- 4 tablespoons olive oil
- 1 ½ cups diced red onion
- 1 cup diced green bell pepper
- ½ cup diced celery
- 4 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon paprika (half will be used in step 2)
- ¼ teaspoon cayenne
- 1 cup diced ripe tomato
- 1 pound Larder Meat Co. Spicy Cajun Sausage (or andouille sausage), in 1-inch-thick slices
- 6 cups vegetable, fish or chicken broth
- 2 cups chopped okra (optional)
- 1 packet of Larder Gumbo Seasoning (or a teaspoon of filé powder)
- 1 cup Kandarian Farm Farro, cooked in a rice cooker or steamed (or steamed white rice will do)
- ½ cup chopped scallions for garnish
- Assemble all ingredients.
- Marinate shrimp with 1/2 a teaspoon of the paprika, salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate.
- For the gumbo base, in a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes.
- Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned.
- Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes.
- Season mixture generously with salt and pepper.
- Add broth & bay leaves, reduce heat to medium. Using a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 30 minutes, until gumbo base thickens slightly. Taste and adjust salt.
- If desired, add okra and let cook until softened, about 5 minutes.
- Add the shrimp and clams, and cook for 2 minutes. Then turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed Farro or cornbread if desired.
makes 10-12 skewers
1 pound of ground lamb
1 large egg
4 large shallots, minced
2 cloves garlic, minced
1/2 tablespoon fresh ginger, minced or grated
1/4 cup fresh cilantro, finely chopped
1/2 cup fresh mint leaves, finely chopped
1 tablespoon harissa - or substitute 1/2 tablespoon tomato paste if you don’t want it spicy
1 teaspoon garam masala
2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
- 15-20, 10-12 inch wooden or steel grilling skewers - if using wooden, soak in warm water for 20 minutes
- Cucumber Raita for dipping - recipe follows
- Add the shallot, ginger, garlic, and spices to a food processor and pulse to throughly combine.
- Add the mint and cilantro and pulse, then add the harissa and pulse until you have an incorporated paste of herbs and spices.
- Add the egg and a 1/4 of the lamb, pulse to combine. Add the remaining lamb a bit at a time and pulse to incorporate, scraping the sides of the food processor as needed.
- Pulse a few more times just to ensure the mixture has completely incorporated and remove mixture from processor and place into a small mixing bowl.
- Separate the lamb into 10-12 even balls. Skewer each ball through the center with the grilling skewers. Wet your hands and begin forming the seasoned lamb around each skewer into elongated patties. You want the patty to be as even as possible and to cover about a 6 inch section of the skewer, leaving a good amount towards the end of the skewer exposed for easy handling while grilling.
- The Kofta is now ready to grill or sauté in batches. You can make this a day ahead and let the Kofta set in your refrigerator overnight. This will create a more dense sausage-like Kofta as the salt and spices absorb into the meat. I prefer this technique for the denser texture, but it’s completely optional.
- Garnish with orange zest and mint leaves. Serve with cucumber raita.
This recipe is blended in a food processor to yield a smooth dipping sauce for the Kofta recipe above. See directions below for a few variations.
1cucumber, peeled and seeded
1 cup yogurt
1/4 cup freshly chopped mint leaves
2 tablespoons fresh cilantro, finely chopped
1 green onion, bulb minced and green finely chopped
2 tablespoons lime juice (approximately 3 limes)
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
- Add all ingredients to a food processor and pulse to incorporate.
- Serve chilled with warm pita or as an accoutrement to the Kofta.
- If you would like a more traditional version, peel and cut the cucumber into small dice. Allow the cucumber to drain over a colander while mixing the remaining ingredients in a bowl. Then combine the drained cucumber with the seasoned yogurt mixture.
- If you would like a thickened dipping sauce, place this mixture into a cheesecloth lined colander and allow the yogurt to drain in your refrigerator overnight.
- 1 Ham Hock
- 2 tablespoons vegetable oil
- 8-10 cups of chicken stock, vegetable stock or water
- 2 fresh bay leaves and 1 sprig of thyme, or Larder Club Soup Sachet
- 2 medium onions, diced
- 4 large carrots, diced
- 2 medium heads of fennel, diced
- 3 shoots of green garlic, substitute with 4 cloves of minced garlic
- 1 pound of cleaned chanterelles - quartered, substitute with quartered oyster mushroom
- 1 pound of dried split peas or fava beans
- Sea salt or Kosher salt to taste
- The day before you plan to serve this soup, sear the hock in a heavy bottom stock pot on all sides and submerge in the pot with the 8-10 cups of stock or water. Then, cover the pot so you don’t evaporate the liquid during cooking. Simmer the hock on the stovetop until it is tender, about 2 hours. Chicken stock is ideal, but feel free to use vegetable stock or water. The hock will impart tons of flavor, so don’t feel bad if you don’t have chicken stock handy (although this is totally unacceptable if you are a Larder Club member:).
- When the hock is tender, remove it from the liquid and set it aside until it is cool enough to handle. Who you’re able, pick the meat off of the bone.
- Pour the stock into a container large enough to hold the liquid with plenty of headroom, and add the picked meat.
- Place the container with the hock and the hock fortified stock in your refrigerator, uncovered, to chill overnight.
- If you haven't already, mince your vegetables and refrigerate in an airtight container for tomorrow. Your “mis en place” is ready for tomorrow Chef!
- The following day, remove the fat on the surface of the stock.
- In the same heavy bottom stock pot from yesterday, heat the vegetable oil until it is very hot and sear your mushrooms on each side until they are caramelized. If you have a ton of patience and you’re super OCD with cooking like your friends at The Larder Meat Co. Center for Research and Development, lightly coat the mushroom quarters in olive oil and grill them over charcoal embers for best results. After your mushrooms are caramelized/grilled, slice them in smaller pieces about 1/16-1/8 of an inch thick and set them aside. You will add these to the soup last.
- In the stock pot, sauté the diced vegetables. When you smell the garlic begin to give off it’s aroma, add the fortified ham hock stock with the picked hock mea (add the soup sachet too if you have one).
- Add the split peas/split favas and bring to a simmer.
- Simmer the soup until the peas/favas are falling apart tender. This will take about 1 to 1 1/2 hours.
- When the peas/favas are tender, add the caramelized mushrooms and season with the salt to your liking. Don’t skimp here, this soup can handle a good amount of salt so check the seasoning a few times until you really pull out the flavor of the ham.
- Enjoy this soup on the last cold evening of Spring with a thick slice of grilled bread.
For the Meatballs
1/4 cup of milk
1/2 cup of bread crumbs, unseasoned
1 pound ground Beef
1 pound ground pork
2 large egg yolks, beaten
1 packet of Larder Meat Co. Holiday Spice
1 large carrot, cut into small dice
1 small head of fennel, cut into small dice
3 large shallots, minced
3 cloves garlic, minced
3 tablespoons neutral cooking oil
For the Gravy
3 cups chicken or beef broth
1 large bay leaf
1/4 cup all-purpose flour
1/4 cup heavy cream
Kosher salt to tase
Fresh tarragon leaves
Freshly grated nutmeg
For the Meatballs
- Preheat oven to 225 degrees.
- Combine the milk and breadcrumbs in a small mixing bowl and set aside.
- Sauté carrot, fennel, and shallots until soft. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat, place on a small plate and chill in your refrigerator.
- Using your hands or in the bowl of an electric stand mixer fitted with the paddle attachment, throughly mix the beef, pork, bread/milk mixture, egg yolks, and Larder Meat Co. Winter Spice Seasoning. When the sautéed onion mixture is cool, add this to the mixing bowl and continue mixing until the ingredients are completely incorporated. Keep in mind that the more you mix, the firmer/more dense your meatballs will become.
- Begin rolling the meatball mixture into large marble sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate for about 30 minutes to set the mixture.
- Heat a tablespoon of the canola oil in a large cast-iron skillet or other heavy bottomed frying pan and begin searing off the meatballs in batches. Frying the meatballs 5-8 at a time will make it easier to manage your heat and lightly brown each meatball without crowding your pan.
- After the meatballs are seared, transfer them into a baking dish and hold them in the warm oven while you make the gravy.
For the Gravy and to Serve
- On low heat and in the same pan that you used to sear the meatballs, add the flour and whisk it until it picks up and juices and bits left from the meatballs and allow it to brown slightly.
- Slowly add the beef stock and the bay leaf, whisk it until it thickens.
- Add the heavy cream to the gravy and whisk it until it reaches the desired consistency.
- Taste the gravy and add salt if desired.
- To serve, pour the gravy over the warmed meatballs and garnish with the fresh tarragon and grated nutmeg.
1 stick unsalted butter
1/4 pound bacon, diced and rendered until 90% cooked - fat reserved
1 large leek, white part only - cleaned, halved and chopped
4celery stalks, chopped and leaves reserved
6 croissants, cut into 1-inch cubes (about 12 cups)
Fennel-seed Cornbread (recipe follows), cut into 1-inch cubes
2tablespoons chopped fresh sage
2tablespoons chopped fresh thyme
1 1/2 teaspoons sea salt
1/4 teaspoon cayenne
2cups chicken, beef or pork broth
1/2 cup heavy cream
- Preheat the oven to 350°F.
- In a large 10-12 inch skillet, saute the bacon until 80-90% cooked.
- Add the butter. After the butter has melted, add the leek and celery.
- Cook, stirring occasionally, for about 5 minutes, until the leek mixture is soft and translucent. Add the sage and thyme in the last minute of cooking. Remove from the heat.
- Place the corn bread and the croissant in a large mixing bowl and toss in the leek-herb and bacon mixture.
- In a small bowl, combine the broth, cream and eggs and stir together. Incorporate this into the bread mixture and season with the salt and cayenne.
- Return to the skillet to bake, uncovered, until golden brown on top. This should take 45 minutes to 1 hour.
2tablespoons bacon grease or canola oil
1 1/2 cups yellow cornmeal
1/2cup all-purpose flour
2teaspoons baking powder
2teaspoons Kosher salt
2teaspoons fennel seed (toasted and ground)
1/2teaspoon baking soda
2large eggs, beaten
2tablespoons unsalted butter, melted
- Preheat the oven to 425°F. Coat a 9- or 10-inch cast-iron skillet with the bacon grease and place it in the oven to heat while you mix the batter.
- Combine the cornmeal, flour, sugar, baking powder, salt, ground fennel seed, and baking soda in a large bowl and stir to mix. Add the buttermilk, eggs, and butter and stir until just combined; do not over-mix. The batter should be lumpy.
- Pour the batter into the hot skillet and sprinkle the top with a little salt and the whole fennel seeds.
- Bake until the top is golden brown and a sharp knife or cake tester inserted in the center comes out clean, about 25 minutes.
- Remove from the oven, serve immediately with butter or cool at room temperature.
1. Always allow your steak to come to room temperature before cooking it!
This will help evenly heat the meat through the cooking process. Also, this will decrease cooking time because the interior of the meat is not heating from a refrigeration temperature to cooked temperature.
2. Dry the surface of your steak before salting it and prior to cooking.
You do not want any moisture on the surface of your meat to interfere with the contact points on the heating element. In the pan, on the grill, or in the oven, moisture on the surface of the meat will inhibit the caramelization process. Note: as soon as you season the meat, the salt will begin to draw moisture away from the surface of the meat. So dry, season and dry again if necessary.
3. Do not season your meat ahead of time.
I don’t care what anyone says, it’s not worth it. Not only will it alter the texture of the meat, but by the time it has any real affect on the interior flavor of the meat (4-6 hours) the salt will have brined the meat and can make it more dense and chewy. So when you are ready to place the steak on the heat, season liberally, pat it dry with a paper towel and place the steak onto the heat. I would make an exception for larger portions of meat like a roast in conjunction with the Larder Meat Co. All-purpose Roast Rub or a whole roasted chicken when using the Larder Meat Co. Poultry Dry Brine. These seasoning blends are designed to dry the surface of the meat and increase the rate of caramelization.
4. As a general rule use high heat first then finish the cooking process with lower heat.
Here are a few examples using different cooking mediums:
Charcoal grill - Two minutes on each side over the hottest coals then move to a cooler portion of the grill and put the lid on (vents open) to finish with some smoke.
Gas grill - Same as charcoal grill. Place meat over the hottest grill surface then move to cooler side and pull down the lid to finish. You will not get the benefit of lightly smoking the meat unless you are using a smoking element in your grill.
Cast-Iron Pan - Sear your meat in a smoking hot cast iron pan with a light coating of neutral oil (Do not use olive oil, If your pan is hot enough to properly cook a steak, it will burn your oil). After a couple of minutes on each side, finish in a 400 degree oven. After a few minutes in the oven, when the steak is just about ready toss a pad of salted butter in the pan with a sprig of thyme and baste your meat with the browning butter and herb. This will make for a really flavorful and dark crust.
5. Use a digital meat thermometer!
There are more ways than I can count to check the “doneness” of a piece of meat, but unless you are using a Thermal Circulator there’s only one way to actually know the interior temperature of your meat and that my friend takes the precision of a digital thermometer. Most work fine, but here are a few of my favorites ranked from most to least expensive.
6. Let your meat rest.
Allow your steaks to rest in a warm place for at least 15 minutes before slicing. This will give the muscle tissue time to reabsorb some of the juices that have been pushed out during the heating process. As the meat cools (even slightly) the warm juices will thicken ever so slightly and hold onto the tissue. During this resting period your steak will continue to cook, called “carryover cooking.” So, remember to take your steak off the heat about 5 degrees lower than your desired internal temperature. This tip is really important with roasts as well!
7. Before digging-in, drizzle some top-shelf olive oil over the steak and sprinkle it with some fine sea-salt.
Both Arbequina Olive Oil and Maldon Sea Salt are on my team for this play. This a chef trick that I’ve used for years. The oil, because it’s a fat, will spread the flavor across your palate while the salt, hitting your tongue first, will make you salivate and ensure a deep flavor experience. Don’t skip this step, it’s really a game changer.
8. Use a sharp knife to cut your steaks.
A dull knife will just smash the meat and a serrated steak knife will just tear the steak. Really, your beautiful steak deserves better than that. A sharp blade will ensure even slicing and will help retain the steaks juices where they belong, first in the steak and then in your mouth.
9. When you’re ready to slice the steak, slice against the grain.
If, because of the cut of the steak, you cannot slice against the grain just cut your steak into smaller pieces. Not only does cutting against the grain and into smaller pieces yield a more tender bite, but it also ensures you will cut through any connective tissue that would be inedible in larger bites.
10. Dry aged steaks don’t need any sauce, pan drippings and blood will do.
But if you must, and often I must, I recommend a classic Worcestershire sauce. It’s the timeless fermented condiment, white-boy fish sauce if you will. I’m a Lea and Perrins man myself. The blend of spices, the umami-bomb tang that can only be achieved with the brand’s secret ingredient (a spike of anchovy and tamarind!, what?!!) and the paper wrapper (which is inevitably grease stained) all make for the perfect complement to a fatty dry-aged steak.
Larder Meat Co. Burgers
4 Quarter pound patties
1 Tablespoon of Larder Meat Co. Burger Salt or kosher salt
4 Thick slices of cheddar cheese, or use american cheese if you like a gooey-melted cheese
4 Brioche buns
- Prepare a charcoal grill while you allow your patties to come to room-temperature.
- When your coals are white, liberally season your burger patties with the Larder Meat Co. Burger Salt or Kosher salt and place them on the hot grill. Grill for 5 minutes on each side for medium-rare.
- Add the cheese to the patties in the last minute of cooking and allow the patties to rest while you heat the buns.
- Heat the brioche buns on the grill. Buns will cook quickly on a hot grill, so keep an eye on them. You want a small amount of char on the bread and for the bun to get nice and toasted.
- Serve burgers with our Bacon Marmalade & Dijonaise (see reverse side for recipes) for the ultimate Larder Burger!
Larder Meat Co. “Dijonaise”
makes about 1/2 a cup
1 large egg yolk
1 clove of garlic, grated or minced throughly
2 teaspoons of cold water
2 teaspoons smooth Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2-3/4 cup grape seed or canola oil
- Dampen a kitchen towel and set it on your counter-top in a circular shape, set a stainless steel mixing bowl into the well in the towel.
- Put everything but the oil into the bowl and whisk to combine.
- Make sure the bowl is seated into the towel really well and begin drizzling the oil into the other ingredients while vigorously whisking. You want a light but steady stream of oil while whisking to create an emulsion.
- Keep whisking until all of the oil is incorporated and mixture is the texture of mayonnaise.
Larder Meat Co. Savory Bacon Marmelade
makes about 1 1/2 cups of burger condiment
8oz bacon, diced
2 medium yellow onions, minced
1 granny smith apple, peeled and diced
2 Tablespoons dark brown sugar
1 Tablespoon molasses
1/4 teaspoon granulated garlic
1/4 teaspoon powdered ghost chili or cayenne
1/2 teaspoon of whole mustard seeds
1/2 teaspoon kosher salt
2 cups dry apple cider
- In a heavy-bottomed sauce pan caramelize the minced bacon on medium-low heat until it is golden brown. Don’t crisp it all the way. It’s nice to have it slightly chewy in the final product.
- When the bacon is browned remove the bacon from the pan and drain all but about 2 tablespoons of the rendered bacon fat.
- Sauté the onions and apple in the saucepan until they are caramelized.
- Add the remaining ingredients and mix well to incorporate.
- Reduce until the liquid has evaporated and the mixture has the texture of a thick compote or jam.
- Add the bacon back to the mixture and combine.
- Store Bacon and Cider Marmalade in refrigerator for up to 2 weeks in an airtight container.
Have you ever tried to cook a roast? Did it suck? Did it involve a ton of searching for recipes of a cut you’ve never heard of, questioning Mom and Grandma, thumbing through the ancient recipe-scrolls of the Women’s League from a time when “Roasts” were synonymous with cooking supper and martinis were an appropriate palate cleanser, only to end up—usually after 5 hours of stressing out and opening and closing the oven 40 times—with a leathery knob of dried beef fit for a trans-Atlantic voyage to The New World? Well, I have. And yes, it sucked.
Accurately measuring internal temperature and a sharp knife are everything! Nothing else matters in Roast recipe lore.
There are recipes for slow-cooking some of these cuts, chuck in particular, but we are going to save those recipes for Winter and treat all roasts as equals for this one. I know, sacrilege. Whatever. I don’t believe in rules. I roasted a chuck roll last night and my crock-pot whimpered, wondering if it would ever see marathon slow-cooking sessions ever again.
Anyway, here’s what Grandma never told you. Back in the day, she bought fat hunks of roast because it was the cheapest way to serve all 8 kids and your chubby uncle. Whether it was top-block or leg of lamb she cooked them all the same. Also, Grandpa liked showing off how dope his stag-handled carving set was; he always shaved off a patch of arm hair right before slicing razor thin portions from the perfectly cooked center-piece. Here’s what else Grandma never told you, she used Kitchen Bouquet to aide the browning process (KB ingredients include caramel color, vegetable base, sodium benzoate and sulfiting agents) and her meat thermometer was perfectly calibrated at all times.
So, here’s all you really need to roast anything perfectly: Larder Meat Co. All-purpose Roast Seasoning, an accurate meat thermometer, and a ridiculously sharp carving/slicing knife. That’s it! Then, just follow my technique all the way to the table.
1 cast-Iron pan for searing, I’ve used this one from Lodge for years.
1 2-3lb Beef Roast: Chuck, Clod, or Top/Eye of Round
1 tablespoon canola oil
1 packet of Larder Meat Co. “All-purpose Roast Seasoning”
- Preheat oven to 400 degrees.
- While the oven comes up to temperature, allow roast to come to room temperature.
- When roast is tempered, heat your cast-iron pan while throughly drying the roast with kitchen towels. You can even leave the roast uncovered in your refrigerator to dry out overnight for best results.
- With half of the oil, wipe the roast and season it liberally with the AP Roast Seasoning.
- Sear the roast on all sides and place on the roasting rack.
- Place the roast into the oven and cook at 400 degrees for 30 minutes.
- After 30 minutes, lower the oven temperature to 325 and roast for an additional 30 minutes.
- After 1 hour of total cooking time, remove the roast from the oven and check the internal temperature by inserting the digital thermometer into the center of the roast. It will probably be in the 100-115 degree range. Note: If for some reason your roast is in the 125-135 range, pull it, it’s done! If not, see next step.
- This is when you need to be like Grandma and start hovering in the kitchen because not everybody's oven heats the same and not all roasts are exactly the same size or shape.
- Put the roast back in the oven for 15 more minutes or until the internal temperature reaches 128-132 degrees. At this temperature range you are safe to remove the roast, lightly tent it with aluminum foil, and allow it to rest for at least 20 minutes—the longer the better.
- After the roast has rested, be like Grandpa and slice that bad-boy as thin as you possibly can and serve it on a warm platter with a side of horseradish. Make sure to shave some arm hair off first to show how sharp your knife is.
- Enjoy this roast technique with virtually all roast cuts and when you’re comfortable with the technique, get at that martini!
Serves 4-6 (or 2 with leftovers for sandwiches!)
For The Loaf
1 pound ground beef
1 pound ground pork
2 large eggs, beaten
3 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon Bragg Liquid Aminos, or Soy Sauce
1 cup of bread crumbs, unseasoned
1 carrot, cut into small chunks
1 small bulb of fennel, cut into 1/2-inch pieces
1/2 medium yellow onion, roughly chopped
4 cloves garlic, minced
For The Glaze
1/2 cup ketchup
1 teaspoon cider vinegar
3 teaspoons dry mustard
1 tablespoons dark-brown sugar
1/2 tablespoon canola oil
3 large shallots, minced
- Preheat oven to 375 degrees.
- Place carrot, celery, yellow onion, and garlic, in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice during the process.
- Transfer vegetables and the soaked breadcrumbs to a large mixing bowl.
- Add beef, pork, eggs, salt, pepper, and Liquid Aminos or Soy Sauce to the large mixing bowl. Using your hands, knead the ingredients until thoroughly combined. Be careful not to over-mix or your meatloaf will be dense.
- Place the meatloaf mixture into a large cast-iron pan, a rimmed casserole or a pyrex baking dish. Using your hands, pat the meatloaf evenly into the contour of the cooking vessel. You can tuck the edges of the meatloaf down to expose the sides while cooking and to allow space at the edges where rendered fat and juices can collect.
- In a small sauce pan, saute the shallots in the canola oil until translucent. Add the ketchup, dry mustard, and brown sugar. Simmer and stir until sugar is dissolved. Top the meatloaf with 3/4 of the glaze.
- Bake meatloaf for 45 minutes. Remove loaf from the oven and pour off any rendered fat into a heatproof container being careful not to let the loaf slip while tipping the fat off. Add the remaining glaze to the loaf and return to oven.
- Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 150 degrees. about 15 more minutes.
- Let meatloaf cool for about 15 minutes prior to serving.
1 whole chicken (completely thawed)
2 tablespoons of Larder Meat Co. Poultry Dry-brine
2 tablespoons of Canola Oil (or other neutral oil), for basting
2 tablespoons (about 1/4 stick) unsalted butter, for basting
The day before:
A day prior to cooking the chicken, generously cover the surface of the chicken with the Larder Meat Co. Poultry Dry-brine. Make sure to get the underside of the thighs, wings, and sides of the breasts. Once chicken is completely covered in Larder Meat Co. Poultry Dry-brine, leave the chicken uncovered to air-dry in your refrigerator overnight.
Preheat oven to 450 degrees.
Place chicken on a wire rack and in a roasting pan.
Add oil to the pan and place the pad of butter in the crest of the chicken’s breast bone.
Place chicken in oven and roast for 40 min, basting with drippings after 30 minutes.
After 40 minutes, reduce oven temperature to 350 to finish, approximately 20-25 more minutes. Baste again with the drippings and return the chicken to the oven to finish cooking.
The chicken is finished when a probe thermometer should read 150 degrees at the thickest part of the breast.
Allow chicken to rest in a warm area for at least 15 minutes prior to portioning.
1 roasted chicken carcasses (wingtips are desirable)
Ice, approximately 1 pound (optional, cold water will work as well)
1 large yellow onion, diced
2 small carrots, diced
1 small head of fennel, diced
Small bouquet of thyme, parsley, fresh bay (optional)
Assemble your ingredients.
Transfer the carcasses to a stock pot large enough to accommodate the bones with plenty of headroom.
Cover the bones with a generous amount of ice (This step is optional and will yield a more clear broth. If you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot.
Cover the bones with the water. The bones should be completely submerged, add more water if necessary. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure a flavorful, nutritious and crystal clear broth.
Place the stock over a medium burner and slowly bring the contents up to 170-190 degrees. Once the temperature is within that range, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for about two hours.
While cooking the stock, skim off any foam that rises to the surface every 30 minutes or so. This is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat will cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, bone flavored, unappetizing meat water.
When you are satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics. That is, add your onion, carrot, fennel, and if you choose add the bouquet of herbs.
Simmer for an additional 30-45 minutes.
Strain your broth through a conical sieve or basic kitchen strainer. If you want a clearer broth, strain the broth a second time through a cheesecloth lined strainer.
Chill immediately or chill to below room temperature and/or proceed to processing for canning. The broth will keep for up to 5 days refrigerated or up to two months frozen.