Staub Vertical Roaster in Graphite

Roasting a chicken on this device is a gift. High heat, comparatively short cooking time produces a juicy, crisp chicken. The oven is cleaner than by other conventional roasting methods and the juice and grease that collect in the bottom are easily separated. Two days before roasting, I dry the chicken, Remove the wish bone to ease carving, insert garlic and thyme under the skin of the breast and the legs, salt it well, and place uncovered in the fridge. Placing it in the fridge uncovered allows the skin to really dry and results in a crisp skin when roasted. If you can afford the space putting it in the fridge on the vertical roaster is perfect. Take it out of the fridge three hours before cooking. I cook it at 225 degrees celsius for about 50 to 55 minutes for a 2 kilo chicken.