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How do i cook 2 roasts at the same time?! Help!

post #1 of 12
Thread Starter 
ok, so i'm cooking christmas dinner for my in-laws and the cheeky buggers want me to cook pork AND chicken... and NO turkey... boo hoo. so i want to ask you all for any tips on how i'd go about cooking these 2 meats (in a normal small 2 shelf oven!) along with all the veggies and extras that go along with christmas dinner so they're all ready to eat at the same time??? i'm sorted for recipes, its just timings and and which one goes on which shelf etc. i don't have the meat yet so i don't have the weights, but ya know, a rough guide would be amazing! any advice would be greatly appreciated, thank you!!!
post #2 of 12
Put the chicken in the oven first. 1/2 hour later put the pork loin in the oven. The pork might get done first, so pull it out and cover with foil until ready to serve. It'll be fine.

If you're doing slow roast pork shoulder cook the pork all the way. Remove from oven. Cook the chicken, then the last 1/2 hour or so put the pork back in to rewarm.

Least that's the way I'd do it.
post #3 of 12
Country-doctor...what veg are you planning on? Will they be roasted or done on the stove? Just need a little more info to help out
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #4 of 12
Thread Starter 
i'll probably do potatoes, parsnips, carrots and sprouts. could i get away with cooking both the chicken and pork in the same tray (if theres room???) so crazy it just might work... right??? thanks!
post #5 of 12
2 points.

Firstly, To take the pressure off the timing. As Kuan says, your meat will stay hot for a lot longer than you would think, if you wrap it tight in foil as soon as its done.(over an hour is possible. This will also benefit the relaxing/tenderness of the meat.

2nd point, You're not cooking for chefs. I have to remember this when I'm cooking for the inlaws. They like their meat all fally-aparty. ( they like to be able to say "ooh! what a lovely peice of pork/beef... It just falls apart on the fork", Or "you could cut it with a spoon")
The trick to this, is to cook it the day before. Cool and slice. Arrange in dish and cover with some cooking liquid. Cover and zapit in the micro when u need it. Making sure to do it gently,and aggitate now n again.I'm not proud to admit i do this, but it sure saves on oven space n blood pressure.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 12
Lots of good advice has alreadly been offered. But I say scroo-m! Make a beef roast, and if they don't like it, they can host the dinner next year. Surely they know your space limitations! However, to preserve marital bliss, you probably want to accomodate them as well as possible.
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #7 of 12
You could serve a pork loin cold. Slice thin and dress with an infused oil and gastrique or even cumberland sauce from a jar.
post #8 of 12
Cook the pork first; and wrap it tightly in foil as already said. But then... put the pork in an insulated cooler, so it will hold hot. Which it will for as long as four hours.

While the pork is cooking, you can bake the dressing, if you're planning on serving it.

Meanwhile, turn your oven up to 425 and when it's hot (which it will be, by the time you've got the pork put away, prep the chicken by rubbing compound butter under the skin at the breast and forcing it all the way to the thighs; truss the chicken, and roast it in the normal French way, starting back up, and turning breast up after 2/3 of the cooking time -- but not basting. Once the chicken is prepped, it only takes a little more than 1/2 an hour in the oven.

While the chicken rests -- about 10 minutes -- turn the oven back down to 325 or so, and you may return the dressing to the oven in order to reheat so it may be served hot.

BDL
post #9 of 12
Others have given you tips on how to do both roasts but my initial response is to question why two roasts?

I’m questioning why the same “cooking method” – why not add some variety and sauté, grill, braise, poach, smoke, etc, one of the items. That would help free up your oven for one and it would allow your guests to have two different styles of cooking.

Just a thought.
post #10 of 12
Thread Starter 
thanks for all the great advice everyone, it's a massive help! theyre a fussy couple, and i only told you half the story... my father in law actually wants FOUR roast meats for christmas dinner: chicken, pork, beef and lamb!!! (i know, i said the same thing) but luckily the beef and lamb are being cooked the day before. and i have to do it at their house with an oven i've never used before. with a hangover. jeez! wish me luck! take care everyone, have a good christmas!
post #11 of 12
I can only imagine what you said! :laser::confused:
post #12 of 12
Tell him you're going to need two commercial ovens for Christmas. Ridiculous requests can only be met with a logical solution, after all.;)
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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