ABOVE: The birds are comfortably arranged on a rack, with enough room for hot air to circulate around them. Wing tips, which will be part of the pan sauce, are added directly to the pan to brown.

1. Sear the food (optional), arrange in a roasting pan, and place in a preheated oven.

Once the foods have been seasoned and tied or trussed, if necessary, they may be seared in hot fat on the stove top, under a broiler, or in a very hot oven. Some foods are not seared, especially large cuts, since an extended roasting time will produce a deeply colored exterior even without an initial searing.

2. Arrange in a roasting pan, and place in a preheated oven.

Arrange the food on the roasting pan so that hot air can come in contact with all sides of the meat, poultry, or fish. A rack will help improve air circulation. There should be enough room in the pan so that foods fit comfortably.

3. Roast, adjusting oven temperature as necessary. Baste as necessary throughout cooking time.

There are several different theories regarding oven temperatures for roasting. Some items are traditionally roasted very quickly at high temperatures. Others are begun at low temperatures, then finished at a higher temperature. Still others are started at a high temperature, then finished at lower temperatures. In all cases, it is necessary to monitor the cooking speed to avoid over- or under-cooking foods.
Basting returns some moisture to the food, preventing it from drying out.. The basting liquid also imparts additional flavor. Alternative basting liquids such as melted butter, oil, or marinades are particularly useful if the food is lean and does not release enough fat of its own for basting.

4. Add mirepoix or other aromatic ingredients for a pan sauce or gravy to the roasting pan (optional).

Onions, carrots, celery, garlic, or other aromatic vegetables or herbs may be added to the roasting pan to brown and roast in the pan drippings. They take on a deep color and absorb some of the flavor from the drippings, so that they can properly flavor and color the finished pan sauce.

ABOVE: To get the most accurate read, the thermometer must be inserted at least as far as the small dimple on the stem. Notice that the stem is inserted into the item's thickest part, away from any bones.

ABOVE: Another way to test a whole roasted bird for doneness is to pierce the bird at the point where the thigh meets the breast When done, they run nearly clear. Or check the juices that have accumulated in the cavity. When done, they no longer have a red or pink hue.

5. Roast foods to the correct doneness and let them rest before serving.

Meats, fish, poultry, and game are generally cooked to a specified internal temperature. The most reliable way to determine doneness in roasted foods is to use a thermometer. When the meat is nearly done, remove it from the pan and allow it to rest. Cover the food loosely with foil to keep it moist and place it in a warm spot to rest.
Allow a resting period of about 5 minutes for small items, 15 to 20 minutes for medium items, and up to 45 minutes for very large roasts. This is done because as foods roast their juices become concentrated in the center.

6. Prepare a pan sauce, if desired.

Roasted foods are usually served with a pan sauce based on the accumulated drippings from the food. Jus and pan gravy are the most frequently prepared pan sauces. Before preparing any pan sauce, be sure that the drippings are not scorched. Scorched drippings result in a bitter, unpalatable sauce.
Cook the drippings over medium heat until the mirepoix is browned and the fat is transparent and clear. The juices will have separated from the fat and cooked down to a fond on the bottom of the pan.

ABOVE: Pour off the excess fat, leaving only enough to prepare an adequate amount of roux.

ABOVE: Sprinkle in the measured flour and stir frequently for a few minutes to brown the roux before adding the liquid.

7. Degrease the pan and prepare the roux.

For a pan-gravy, pour off the fat, but leave enough to prepare a roux by cooking the fat and some flour together.

8. (Optional) prepare a jus lié

To prepare a jus-style sauce, pour off all of the remaining fat and deglaze the pan, if desired, with wine or another liquid. Add a stock that suits the meat. Simmer until the flavor is well developed, about 15 to 20 minutes. Skim the jus as it simmers to remove fat and particles from the surface. Adjust the seasoning and strain to finish the jus. To prepare a jus lié, thicken the jus with an arrowroot or cornstarch slurry just before straining.

ABOVE: Gradually add the stock to the pan and stir constantly to work out any lumps. Be sure the liquid is not too hot or it may spatter.

9. Add the stock and simmer the pan gravy or jus until thickened and well flavored. Strain.

Hold finished pan gravy or jus in a steam table or water bath like any other sauce. To keep a skin from forming on the pan gravy, top with a layer of clarified butter, a piece of parchment, or a tight-fitting cover.

10. Carve, if necessary, and serve with sauce and garnish, if desired.

Large roasted foods must be carved or cut into portions correctly to make the most of the item. The three items carved in Sidebar X-X through X-X-a whole duck, a rib roast of beef, and a ham-should be considered prototypes. For example, because they are similar in structure, a ham would be carved in the same manner as a leg of lamb.

11. Evaluate the Quality of roasted foods.

The flavor and aroma of a food that has been well roasted contribute to an overall sensation of fullness, richness, and depth. this is due in part to the nature of the food and in part to the browning process. the color varies according to the type of food, but roasted foods in general are nicely browned. the color has a direct bearing on the flavor as well as appearance. Foods that are to pale lack eye appeal and depth of flavor. Well roasted foods are tender and moist. The skin, if left on the food, should be crisp, creating a contrast with the texture of the meat.