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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part. | 2. Cover bottom of pot with thickly sliced onion. | 3. Make several slits in your roast and insert whole garlic cloves. | 4. Place the roast over the onions. | 5. Add chicken breast on the side. | 6. Sprinkle with salt and pepper. | 7. Place Rosemary Sprigs or leaves on the Roast. | 8. Pour chicken broth on the side. | 9. Cover and place in a cold oven. | 10. Set the oven to 425°F. | 11. Cook for 4 hours. | 12. Remove from oven. | 13. Place pork and chicken in serving platter. | 14. Add sliced onions on the side. | 15. Pour cooking liquid in sauce pan. | 16. Mix water and flour and whisk into boiling liquid.Simmer a few minutes. | 17. Pour your tasty gravy in a gravy bowl. | 18. Tip: | 19. When I cook a roast of pork I always add chicken to give the gravy that special taste. | 20. I use the leftover chicken for another meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	5	lb		5236.0119	0.0	612.2281	290.134
garlic clove	10			-	-	-	-
rosemary sprig	3			-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
chicken breast	2		skin-on	1560.3596	0.0	189.1482	83.9147
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
pepper	1/2	teaspoon	crushed	0.3104	0.07200000000000001	0.0133	0.0026
salt	1/2	teaspoon		-	-	-	-
cold water	1/2	cup		0.0	0.0	0.0	0.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.