A year or more ago, Merry's brother and sister-in-law, Mike and Helen Morgan, called to say how much they were enjoying their vertical roaster. Since we are "into" kitchen gadgets, it didn't take much to convince us that we also had to have one for roasting whole chickens. The roasters come in three sizes (game hens, chicken and duck), are available everywhere, and are relatively inexpensive. After a little trial and error (the error on our part was following the instructions that came with the roaster), we have not only used ours frequently, but have also talked other people into buying one as well. Chicken cooked using this method is consistently juicy and tender. Our roaster instructions said to preheat the oven to 450°, put chicken on the roaster and then bake at 400°. We tried it their way the first time, but, after smoking up the entire house and finding it necessary to open the windows (even though it was January), we've since learned to bake at a lower temperature. There is one more thing to note about this method of cooking; wait until you're ready to clean the oven before you try this. We've yet to make it without having to clean the oven immediately. The roaster can accommodate a chicken up to 8 lbs and we've found a great way to use the leftovers, even the carcass. Chicken prepared on the roaster is known at our house as:
Please note that this recipe calls for a roasting hen. When one relative, who shall remain nameless, tried this the first time, she purchased a stewing hen. When she called with the details - inedible was probably the kindest thing we heard about that particular chicken.
Ingredients:
Preheat oven to 350°. Remove giblets, etc. from chicken cavity. Thoroughly wash chicken and pat dry with paper towels. Gently separate (without tearing) the skin from the chicken breast. Rub a generous amount of Greek seasoning between the skin and the chicken breast. Add remainder of seasoning to melted butter and olive oil for basting. Stand the chicken on the vertical roaster (when the chicken is properly "seated" it will look as though it is an unfortunate participant in a hold-up) and place in large roasting pan. Baste thoroughly with butter, oil and seasoning mixture and put in oven. It may be necessary to remove one rack from the oven for clearance.
Bake the chicken at 350° (reducing temperature to 320° if there is too much splattering) for approximately 20 minutes per pound, or until the legs move easily and the juices from the joints, when pricked, run clear. Baste every 15-20 minutes. When chicken is done, remove roaster and chicken to a large cutting board. Cool 10 minutes before carving. While chicken cools, place roasting pan on stove top. Remove all but 3 TBS of drippings and with pan over medium high heat, add chicken broth and cook until liquid is reduced by one third. Stir in remaining 2 TBS butter and serve with sliced chicken. 4-6 servings. For leftovers, including the carcass and skin - see following recipe.
Adapted from Spur of the Moment Cook by Perla Meyers, Wm. Morrow and Co.
The carcass and skin from the roasted chicken makes wonderful chicken broth. After removing remaining chicken from the carcass, place bones and skin in a large pot with 2-3 quarts of water. Bring to a boil and skim the surface. Simmer, partially covered, for 1 1/2 hours. Strain and cool broth. Refrigerate up to one week, or freeze for up to 6 weeks. The Greek seasoning, butter and oil usually gives this broth enough flavor, but taste and adjust as necessary.
Ingredients:
Combine chicken broth and saffron in a small saucepan and simmer until reduced to 3 1/2 cups. Set aside. Preheat oven to 350° Heat oil over medium heat in a large oven-proof skillet. Add pepper flakes, onion and garlic and cook, stirring often for 10 minutes or until soft and lightly browned. Add tomatoes, red and green peppers and seasoning. Cook until the liquid evaporates.
Add the rice and saffron broth, mix well and bring to a boil. Cover tightly and place skillet in oven. Bake 20 minutes. Fold in the chicken and peas and bake an additional 10 minutes or until the rice is tender. Correct seasoning. 4 - 6 servings.
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