Prime Rib Roast With Orange-Glazed Onions

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
2451
FAT
369%
CHOL
389%
SOD
43%

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Ingredients for 6 servings

4 1/2 pounds chicken parts (necks, backs, wings, giblets)

One 8-ounce lamb shank

2 sprigs rosemary

2 bay leaves

3 sprigs mint

4 sprigs flat-leaf parsley

1 whole mace

2 onions, peeled and quartered

1 cup white wine

1/2 cup ground blanched almonds

8 dates, pitted and chopped

1/2 cup currants

6 large onions, quartered

1 cup finely chopped assorted fresh herbs (parsley, marjoram, tarragon, rosemary, hyssop, etc.)

One 10-pound prime rib roast, bone in (about 6 ribs)

Salt and freshly milled pepper

2 tablespoons verjuice

1/4 cup Renaissance stock

1/2 cup freshly squeezed orange juice

Zest of 1 orange

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