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.
Crown Roast Tools
You'll need a boning knife to trim the rib bones -- or french the chops, as it's called -- a larger knife, and a sharpening steel to keep the knives in trim. You'll also need cotton kitchen twine to thread the racks together and a larding needle for the threading.
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.
Cut the Second Rack
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