Rib Roast with Orange-Glazed Onions Recipe
INGREDIENTS
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4 1/2 pounds chicken parts (necks, backs, wings, giblets)
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One 8-ounce lamb shank
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2 sprigs rosemary
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2 bay leaves
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3 sprigs mint
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4 sprigs flat-leaf parsley
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1 whole mace
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2 onions, peeled and quartered
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1 cup white wine
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1/2 cup ground blanched almonds
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8 dates, pitted and chopped
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1/2 cup currants
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6 large onions, quartered
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1 cup finely chopped assorted fresh herbs (parsley, marjoram, tarragon, rosemary, hyssop, etc.)
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One 10-pound prime rib roast, bone in (about 6 ribs)
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Salt and freshly ground black pepper, to taste
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2 tablespoons verjuice
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1/4 cup stock
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1/2 cup freshly squeezed orange juice
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Zest of 1 orange, preferably organic
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