Medieval Roast Beast Fit For Any Feast Recipes

Steps:

• Wash and trim loin of excess fat, leaving just a thin layer on the one side.
• Make 1/2 inch long and deep slits all over loin.
• Rub loin down with garlic, salt and pepper.
• Arrange loin in roasting pan, can cut in two pieces in needed, fat side down.
• Put about a half of an inch to three quarters of an inch of water in bottom of pan.
• Cover pan with foil.
• Slide into a 350 degree oven for APPROX FOUR hours.
• Keep an eye on water level and don't let it run dry.
• Loin should be done between Three and Four Hours depending on size of Loin.
• Juices running clear and a spot check for pinkness should let you know if its ready or not.
• During the last twenty mins you should uncover loin, flip fat side up and let loin cook rest of the way uncovered.
• For Crisper Fat Trimmings slide under broiler for a minute or two.
• You can really let this loin cook by its self for at least the first two hours then checking every so often for water level.
• Serve with your favorite side dishes or as we did at our"feast" along side hunks of bread, hard cheese, and fresh apples and pears.
• Wash it down with Mulled Wine or Cider and you've got yourself a Medieval Feast!

Steps:

• Preheat the oven to 325 degrees F. Combine all ingredients together to prepare the marinade. Dip the whole chicken in the marinade. Cover chicken completely with marinade. Let sit for 4 to 5 minutes. Place chicken on a sheet pan. Cook for 50 minutes uncovered, or until the chicken is cooked through and the juices run clear.