Ingredients

The following ingredients have 14 Servings
  • 2 cups (400 g) of Low FODMAP Sourdough Apple Stuffing with Sausage, already prepared
  • 9- pound (4 kg ) crown roast of pork, bones “Frenched”, at room temperature
  • 5 cups (1.2 L) water
  • 1 tablespoon Fody Chicken Soup Base
  • 2 teaspoons kosher salt
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 tablespoons Fody Shallot-Infused Olive Oil
  • 1/2 cup (120 ml) dry white wine
  • 2 cups (480 ml) of the prepared stock
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons unsalted butter

Instruction

  • For the Crown Roast: Position rack in lower third of oven. Preheat oven to 350°F/180°C. Place the crown roast in a roasting pan that is just large enough to hold the crown roast, but is not too voluminous. Set aside.
  • Whisk the water and Fody Chicken Soup Base together in a small saucepan and bring to a boil. Give a quick whisking to make sure base is dissolved; remove from heat and set aside.
  • In a small bowl stir together the salt, sage, thyme and pepper. Use your hands to rub the Fody Shallot-Infused Olive Oil all over the crown roast, inside and out. Then rub the salt/herb/pepper mix all over as well. Place about 2 cups of the prepared stuffing in the center of the crown roast. Make sure it is lightly piled in there; it will expand. Pour 1 1/2 cups (360 ml) of the prepared chicken stock in bottom of pan.
  • Place crown roast in oven and cook for 30 minutes, then cover the stuffing and the exposed bones with a piece of aluminum foil and continue roasting until meat registers 145°F/63°C on an instant read thermometer. The total roasting time will be about 2 hours to 2 1/2 hours. Add more chicken stock to pan, if it evaporates during roasting time.
  • To test doneness accurately, make sure to insert thermometer in-between the bones (not touching them) and just into the meat for an accurate reading. Use a very sturdy, broad spatula to aid in transferring the crown roast to a serving platter or cutting board to rest for at least 20 minutes, very lightly covered with foil.
  • For the Pan Gravy: Meanwhile, pour the pan drippings into a fat separator, discard the fat and pour the drippings back into the roasting pan. Place pan over one or two burners and bring to a simmer over medium heat. Add white wine and stir around as you scrape up the bits on the bottom of the pan. Add the stock as well and bring to a simmer. Meanwhile stir the cornstarch and water together in a small bowl, then pour into pan. Simmer the gravy, whisking well for a minute or two until thickened. Whisk in butter until it melts and combines with gravy. Strain into a gravy boat and you are ready to serve!