Graniteware Roast Chicken – The Month of French

My grandmother had one of these Graniteware roasters and she used it when she didn’t want to lug out the 18-quart Nesco roaster she always made her “world famous” holiday turkey in.

Naturally, when I found one of these abandoned when I moved into an apartment years ago, I snapped it up, washed it, and put it away. Occasionally, I would look at it and wonder why I kept it. Then, I found a use for it – well the top. I used it to cover my griddle when making grilled cheese sandwiches and to keep the house from smoking up when using the stovetop grill. Sad that the venerable pan was languishing like that.

Then, I remembered my grandmother making roast chicken in her roaster, and I thought, why not? The reason the pan does so well at retaining moisture is it has bumps on the lid. The liquid in the food condenses and via the bumps, drops down and self-bastes the food being roasted. No having to open the oven up and fight with a baster!

So, the method for this is pretty much the same as my Roast Turkey in the Nesco. Brine the chicken for at least an hour, inject it with liquid, rub it with seasoning, and roast. If you want to do this for a weeknight, just start brine the night before. Since you don’t have to jump up and baste, you can do another activity while the chicken is cooking, then leave the top off for the last half hour to get a nice, crispy skin.

What to Serve with Roast Chicken

If you have zucchini growing in your garden, there is nothing lovelier than Easy Zucchini Casserole in the Air Fryer, along with Baked Potato patties which can both be done in your *air fryer.

Easy Zucchini Casserole in the Air Fryer

You can bake this Easy Zucchini Casserole in your air fryer and have it ready in 15 minutes. Use jarred spaghetti sauce or make your own.

Read More

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The Month of French – Graniteware Roast Chicken

Graniteware makes a wonderfully moist whole chicken

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Prep Time: 2 hours hours

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 3 hours hours 30 minutes minutes

Servings (slide to adjust): 6 servings

Chef Adrienne Boswell

Course: Main Course

Cuisine: French

Difficulty: Easy

Newsletter: 2019-04-30

Calories per serving: 286kcal

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Equipment

Graniteware Roaster

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.

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Ingredients

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• 1 Chicken , whole

— Brine —

• 2 tablespoon Salt
• 1 tablespoon Brown sugar
• 1 teaspoon *poultry seasoning

— Injection —

• 2 tablespoon unsalted butter, melted
• 2 tablespoon White wine

— Rub —

• ½ teaspoon Ozark seasoning
• 1 teaspoon paprika
• ½ teaspoon Herbs de Provence
• ½ teaspoon *poultry seasoning
• 2 tablespoon *Olive oil

— Stuffing —

• 2 Carrot
• 1 Onion
• 2 sticks Celery

If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate’s pantry. These and other links are there for your convenience.

Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

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For the Dry Brine

• 2 tablespoon Salt, 1 tablespoon Brown sugar, 1 teaspoon poultry seasoning
  Combine the ingredients for the brine and set them aside.

For the Injection

• 2 tablespoon unsalted butter, 2 tablespoon White wine
  Combine the ingredients for the injection and set them aside.

For the Rub

• 1 teaspoon poultry seasoning, 1/2 teaspoon Ozark seasoning, 1 teaspoon paprika, 1/2 teaspoon Herbs de Provence, 2 tablespoon Olive oil, 1/2 teaspoon poultry seasoning
  Combine the ingredients for the rub and set them aside.

For the Stuffing

• 2 Carrot, 1 Onion, 2 sticks Celery
  For the stuffing, take the ends off the vegetables and stuff them in the inside cavity of the bird. Put the rest of the vegetables in the bottom of the roasting pan.
• Take a paper towel and rub the excess brine off.
• 1 Chicken
  Rub the chicken inside and out with the brine and let it sit in the refrigerator, uncovered, for at least two hours.
• Truss the chicken and put it on top of the vegetables.
• Inject the all over the chicken with the injection liquid.
• Mix the rub together and rub it onto the chicken’s skin.
• Preheat the oven to 400 degrees. When it reaches that temperature, put the chicken in the oven for 15 minutes, uncovered, then reduce the temperature to 350. Cover the chicken and roast covered until the last half hour, then roast uncovered so the skin can crisp up. The chicken should be roasted for 30 minutes per pound.
• You will find there are delicious vegetables on the bottom of the pan, plus all those juices from the chicken to make a fine gravy.
  

Notes

Please note that the sodium amount is not as high because you are rubbing most of it off after the brine. If you choose, you can even blot the bird with a wet paper towel to remove it completely. The flavor has already been absorbed by this point.

Nutrition

Serving: 342gCalories: 286kcalCarbohydrates: 14gProtein: 14gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gTrans Fat: 0gCholesterol: 49mgSodium: 3632mgFiber: 6gSugar: 14g

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!

You can find a *Graniteware Roaster brand new on *Amazon, or you might be able to find one at a Salvation Army or other resale shop. Hint: by shopping at the resale shop not only are you helping reduce waste, but you are also helping a charitable organization help someone in need.