Here’s a quick tip to adds tons of flavor to your next roasting project:Instead of placing your chicken, or beef roast, on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken or roast on top.
Scatter a few whole garlic cloves (peeled) and maybe some fresh herbs, as well.
The onion will absorb the meat juices, and onion and garlic, simmering in the released broth, will bathe the roast in rich flavor.
After roasting, let the meat rest while you make a sauce with the onions by adding a little stock or wine to the pan, chopping the cooked onions, and cooking it for about 3 minutes on high heat to reduce.
If roasting pork, try adding a splash of cider vinegar before reducing.
Spoon the sauce over the sliced meats, serve and enjoy!
Oh, and for my fellow BBQ junkies…this method is fantastic for smoking a brisket, as well! Simply place peeled and halved onions directly on the grill, with the meat on top and a drip pan below.
Rest your brisket, wrapped in foil, for the last hour or two, along with the onions.