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This Christmas, serve guests an elegant crown roast, a statement dish that always impresses.
A crown roast comes from the rib-chop section of a rack of pork. A good butcher can prepare a crown roast for you in advance, but for skilled cooks, here's how to assemble it at home. First, ask your butcher to remove the chine and feather bones from the rack, which should come in two sections.
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Cut the First Rack
With the larger knife, make an indentation perpendicular to the bone of the first rack, about 1 1/2 to 2 inches from the end of the bone.
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Cut the Second Rack
Continue with the second rack by lining it up with the indentation in the first rack so that they will be even.
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Remove Excess Meat
Cut away the excess meat between the incisions and the ends of the bones. Make sure the cut is deep enough to expose the bones. Reserve this excess meat for another use.
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With the boning knife, french the bones: Between the incisions and the ends of the bones, cut the rest of the meat away, leaving 1 1/2 to 2 inches of the bones exposed.
Now that you've mastered this complex technique, it's time to get our crown roast recipe and start cooking!Get the Crown Roast Recipe
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