roasting a chicken

[mom61508]

How would I roast a chicken without a roasting pan?

[Drummer's Wife]

You can use a cookie sheet, or any shallow pan. Just cover it with aluminum foil first to make clean up easier.

[kl5]

I always roast ours in a cast iron skillet. We do smaller birds (around 3 lbs.) at a higher temperature (475* and up), roasting for just under an hour, flipping twice during that time (a la Judy Rodgers, Zuni Roast Chicken). We have a roasting pan that we rarely use.

[cristeen]

I just use a casserole dish. But I've also used a soup pot in a pinch.

[kjbrown92]

I use enameled cast iron pot to catch all the drippings to make gravy (thickened with sweet potato flour).

[Magelet]

I do it in a dutch oven. I don't LOVE the results, I think a roasting pan is MUCH better (nicer crisp skin, a little faster), but it does cook the chicken in a pan which has high enough sides to catch the drippings and make gravy in. I hope to get a roasting pan soon though. I miss having one. (I for a while used a rectangular cake pan, which was great (except the teflon), but then the coating started peeling, and that was more ignoring the toxicity than I could handle)

[CrunchyChristianMama]

I use a rectangular pyrex baking dish.

[TonyaW]

Originally Posted by Evie's Mama

I use a rectangular pyrex baking dish.

Me too.

[425lisamarie]

I always butterfly, fry skin side down seasoned in a pan, then transfer to oven. It's easier to make a pan sauce that way, too

[BedHead]

I have a cast iron wok that I have been meaning to try for this. I have done them in a square cake pan and a round pyrex dish too.

[velcromom]

Dutch oven with the lid on makes a nice tender bird with a rich "jus" in the bottom of the pot. You do sacrifice crisp skin, but the flavor and convenience are worth it.

Also google "spatchcock" - it's my favorite way to do a bird lately!

[ursusarctos]

I always put it on top of large-ish chunks of veggies (roots, onions, brussels sprouts) in a casserole dish. That way the veggies provide some circulation under the bird and get to cook in the drippings. When it's done I just spoon out the veggies and pour off the drippings for sauce.

[Teenytoona]

Originally Posted by ursusarctos

I always put it on top of large-ish chunks of veggies (roots, onions, brussels sprouts) in a casserole dish. That way the veggies provide some circulation under the bird and get to cook in the drippings. When it's done I just spoon out the veggies and pour off the drippings for sauce.

Ohh! That's a great idea! I"m going to do that next time!

[crunchy_mama]

Casserole pan here. I cannot sacrifice the crispy skin- that's the best part!!!

[Birdie B.]

I like to roast chicken in the crock pot - no crispy skin, but it's sooo tender and juicy, and I don't need to watch it all day.

[Brown Lioness]

This is what I do too and my husband absolutely goes ga ga for it, lol. He devours the veggies even faster cooking them this way, lol.

Originally Posted by ursusarctos

I always put it on top of large-ish chunks of veggies (roots, onions, brussels sprouts) in a casserole dish. That way the veggies provide some circulation under the bird and get to cook in the drippings. When it's done I just spoon out the veggies and pour off the drippings for sauce.

[mom61508]

great thank you!

[FairyRae]

Originally Posted by ursusarctos

I always put it on top of large-ish chunks of veggies (roots, onions, brussels sprouts) in a casserole dish. That way the veggies provide some circulation under the bird and get to cook in the drippings.

I love this! I'm totally doing this w/ the next chicken I make!