Most recipes call for roasting for 2 hrs or so covered, then 1 hour or so uncovered (sometimes at a higher temp) to brown. To work a day or 2 ahead, I am thinking I will roast for 2 hours covered, then refrigerate for 1 day or 2, then finish the roasting uncovered a few hours before serving. Any thoughts on whether this 2-stage process will work? Thanks.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.