macaroni and cheese roux recipe dutch oven

Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste.Simmer and reduce the liquid for about 5 minutes, until thickened. Select SEAR/SAUTE and set the time to 20 minutes.Skim any fat from the surface of the liquid in the pot. In the cooking vessel, discard the bay leaf and remove the thyme stems.Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.Transfer chicken to a cutting board and let rest for 15 minutes.After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.Stir well scraping up any browned bits from the bottom. Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.Cook until vegetables start to develop browning, and onion start to soften. Add potatoes, carrots, shallots and ½ tsp salt.Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate. Place chicken breast side down in the pot and sear until browned for 5 minutes. When preheating has completed, add 1 tbsp of oil into the cooking vessel.Select SEAR/SAUTE and set the time to 30 minutes.Pat chicken dry with paper towel and season with salt and pepper.Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press START. Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes. Select SEAR/SAUTE and set the time to 30 minutes. Return the braising liquid to the Cooking Vessel. Place the Cooking Vessel back to the Base.Using a wide shallow spoon to skim excess fat from the surface of the liquid. Let cooking liquid settle for 10 minutes. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Using tongs, transfer ribs to a large bowl. Once the food cooking cycle is done, open the lid.Set time to 1 hour 30 minutes with the knob. Press START. Add the ribs and toss to coat (ribs will not be fully submerged).Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel.Transfer ginger-garlic mixture to the Cooking Vessel.Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.

Macaroni and cheese roux recipe dutch oven