Originally Posted by fuji
What do I do with the foil? Saw some recipes, which called for wrapping one in foil, does it just make it more moist?
Made stock out of the carcass, friend said it was disgusting I was making soup out of bones and that no one does that in England. Is this real life?
Your friend is a liar...
When roasting, I use a baking tray and cover in foil, shiny side facing inwards and wrap/fold it tightly around the baking tray edges, this is to keep the moisture in. Also drizzle some olive oil on those spuds, they look a little dry ! and season with pepper.
Additionally, after roasting any meat it is very important that you leave it to rest, some chefs would say if you've roasted it for 2 hours, you should let it rest for 2 hours... but at least 30 minutes is a good start. That way it'll be more tender and juicy when you cut it.Edited by rirawin - 11/29/12 at 2:02pm