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 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.
- 1 Chicken , whole
— Brine —
- 2 tablespoon Salt
- 1 tablespoon Brown sugar
- 1 teaspoon poultry seasoning
— Injection —
- 2 tablespoon Butter, melted
- 2 tablespoon White wine
— Rub —
— Stuffing —
- 2 Carrot
- 1 Onion
- 2 sticks Celery
For the Dry Brine
- 2 tablespoon Salt, 1 tablespoon Brown sugar, 1 teaspoon poultry seasoningCombine the ingredients for the brine and set them aside.
For the Injection
- 2 tablespoon Butter, 2 tablespoon White wineCombine 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 seasoningCombine the ingredients for the rub and set them aside.
For the Stuffing
- 2 Carrot, 1 Onion, 2 sticks CeleryFor 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 ChickenRub 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.
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.