Monday, May 31, 2010

Pure Genius: Using a Bundt Pan as a Vertical Roaster

Photo Credit: The Kitchn

Oh Kitchn, how I love thee! I read this idea on The Kitchn blog a few weeks ago and have been meaning to comment on it for awhile. It's pure genius! Instead of roasting a chicken on a vertical roaster, why not try using a bundt pan! You're probably more likely to have a bundt pan in your kitchen anyway, plus, the bundt pan lends itself perfectly to cooking a chicken because you can also cook a bunch of vegetables in the bottom and let the bird rest on them. So it's an all-in-one meal.

Photo Credit: The Kitchn

Vertical roasting, as a technique for cooking chicken, is one of my absolute favorite ways because the chicken comes out extremely juicy. The chicken stands upright on a pedestal and the juices fall straight down, naturally basting the chicken the whole time. Plus, it takes less time to cook and browns the chicken more evenly because it's getting heat from all sides. Trying the same technique using an item I typically use for cakes makes cooking a lot more exciting...not to mention resourceful! I can't wait to try this! Now all I need is a lesson on how to carve a whole chicken. Help? :-)

Go ahead, try the recipe The Kitchn posted for roasting a chicken on a bundt pan. Perhaps you'll start using your bundt pan more often now!


Anonymous said...

I saw this recipe in The Kitchn as well and used it twice with great results. Quick and easy, both preparation and clean up. We eat a lot of roasted chicken so this is perfect for us and oh! that skin! So good yet soooo bad!


Mom said...

Seems like a great way to get a baker who rarely cooks to cook! ;-) Well, I think it will be a lot of fun to try it! I love chicken made on a vertical roaster so I can't wait to see how this comes out!

Sharon said...


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