The Month of French – Graniteware Roast Chicken

Graniteware makes a wonderfully moist whole chicken
The Month of French - Graniteware Roast Chicken
Roast Chicken

Roast Chicken

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 stove top 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 fighting 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 with liquid, rub 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.

The Month of French - Graniteware Roast Chicken

The Month of French - Graniteware Roast Chicken

Graniteware makes a wonderfully moist whole chicken
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
Course: Main Dish
Cuisine: French
Servings: 6 servings
Calories: 286kcal
Author: Adrienne Boswell

Ingredients

  • 1 Chicken , whole

-- Brine --

-- Injection --

  • 2 tablespoon Butter, melted
  • 2 tablespoon White wine

-- Rub --

-- Stuffing --

  • 2 Carrot
  • 1 Onion
  • 2 sticks Celery

Instructions

  • Rub the chicken inside and out with the brine and let it sit in the refrigerator, uncovered, for at least two hours.
  • Take a paper towel and rub the excess brine off.
  • 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.
  • 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 run the bird under water to remove it completely. The flavor has already been absorbed by this point.

Nutrition

Nutrition Facts
The Month of French - Graniteware Roast Chicken
Amount Per Serving (1 g)
Calories 286 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Cholesterol 49mg16%
Sodium 3632mg158%
Carbohydrates 14g5%
Fiber 6g25%
Sugar 14g16%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

You can find a Graniteware Roaster brand new at 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.

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The Month of French - Graniteware Roast Chicken

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

2 Responses to The Month of French – Graniteware Roast Chicken

  1. Micheal says:

    Hey there. I found your blog on Bing. I have one of these roasters and wasn’t sure what to do with it. Now I know. I will make sure to bookmark it and come back to read extra of your helpful info. Thanks for the post. I’ll definitely come back.

  2. Anne W says:

    Thanks for posting this recipe. I was looking for something simple and tasty for Easter. I’m tired of ham.