Ingredients
- 8-11 lb. crown roast of pork (16 chops)
- 2 Tbsp. kosher salt
- 1 Tbsp. pepper
- 2 Tbsp. finely chopped fresh thyme
- 1 tbsp. finely chopped fresh rosemary
- 1 Tbsp. finely chopped fresh sage
- 2 Tbsp. oliveoil
- 1 largehead garlic
- 1 large onion
- 6-8 cups chicken broth
- 5 Tbsp. flour
Preparation
Step 1
Preheat oven to 350 degrees.
Place crown roast on a rack set in a large roasting pan. Rub roast all over, inside and out, with olive oil and the sprinkle with the spices, salt and pepper.
Peel and halve onion. Cut top off garlic head to expose cloves. Place both in the center of the crown roast.
Wrap ends of bones with foil to keep them from burning. Pour broth into the roasting pan.
Roast basting with pan juices every 30 minutes. After 2 1/2 hours, using tongs, remove onion and garlic from center of the roast and place in the roasting pan. If pan begins to look dry, gradually add up to 2 cups additional chicken broth.
Cook until a thermometer inserted horizontally through middle of roast into center of thickest part reads 160 degrees, about 5 hours total.
Remove from oven, place roast on a serving platter, tent with foil and allow to reast for 20 minutes.
Meanwhile, pour pan drippings into a large measuring cup; let sit until fat rises to top. Spoon off 4 Tbsp. fat and reserve; discard the rest. Measure 1 cup juices (add broth if necessary to make 1 cup).
Set roasting pan on top of stove so it spans 2 burners. Put reserved fat in pan and whisk in flour. ook over medium-low heat, whisking, until flour develops a nutty aroma and is deeply browned. Gradually whisk in reserved juices and 3 cups chicken broth. With a wooden spoon, scrape up any browned bits; then resume whisking until gravy is smooth. Increase heat to high and bring to a boil, whisking. Boil until gravy is thick enough to coat the back of a metal spoon, 3-5 minutes. Add salt and pepper to taste; pour through a strainer into gravy boat.