ButterBall Masterbuilt MB23010809 Manual De Operación página 17

Ready. Set. Craft your Masterpiece.
Roasted Tomatoes
• 4 medium size ripe tomatoes, cut in half
• 4 tbsp extra virgin olive oil
• 2 tbsp fresh chopped herbs (oregano, marjoram, parsley, thyme or rosemary)
• Sea salt and freshly ground pepper to taste
1. Set controller to medium.
2. Drizzle the oil over tomatoes, sprinkle the herbs on top. Place tomatoes in basket, cut sides facing up.
3. Roast for 30-40 minutes or until they are very tender.
4. Serve warm or at room temperature, seasoned with salt and pepper to taste.
Roasted Pork
• 1 (2-1/2 lb.) pork tenderloin roast
• 2 tsp mint leaves (freeze dried)
• 2 cloves garlic
• Salt & pepper
• Italian salad dressing
1. Cut up garlic in small bits.
2. Add 1 teaspoon mint and salt and pepper.
3. Cut slits in roast and stuff with dry mixture. Coat roast with remaining mint leaves.
4. Place roast in plastic bag and dribble about 1/4 jar of Italian seasoning. Marinate overnight.
5. Roast on medium until internal temperature is 160°F (71°C).
Roasted Chicken
• 1 whole chicken 4 to 4 1/2 lbs.
• Olive oil as needed
• Freshly ground pepper, to taste
• 6 to 8 bacon slices
• 2 tbsp finely diced shallots
• 1 tsp all-purpose flour
• 1/2 cup white wine
• 2 tbsp chicken demi-glace
• 1 cup chicken broth
• 1 tsp minced fresh thyme
• 2 tbsp cold unsalted butter, cut into 2 pieces
1. Wash and blot the chicken dry with paper towels.
2. Rub the back sides with olive oil and season on both sides with pepper.
3. Place chicken on stand, breast side up in basket. Tuck the wings behind the breast. Drape the bacon slices over the breast.
4. Set controller on high. Roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers
170°F (77°C), 1 to 1-1/4 hours.
5. Transfer the chicken to a carving board, cover loosely with foil and let rest for 10 minutes.
6. Set a pan over medium-high heat and warm olive oil. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes.
Stir in the flour and cook for 30 seconds.
7. Add the wine, stirring to scrape up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly
thickened, 3 to 4 minutes.
8. Remove the pan from the heat and whisk in the thyme and butter.
9. Carve chicken and arrange on a warmed platter. Drizzle with sauce and store remaining sauce alongside.
See more recipes at masterbuilt.com/recipes
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