Best Roasting Pan for a Chicken
Need some advice regarding the best roasting pan for chicken. Cooks Illustrated highly recommends the Caphalon stainless steel which is 16x13x4 but I wondering if that size is too large for a single 4 lbs chicken and the juices will burn and smoke. Any suggestions? All-Clad has a small roaster but it is all stainless with no aluminum core.
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16 Comments:
i use the flattest pan (like my broiler pan with the rack removed) i can so heat can get all around the chickie and brown it evenly, even down by the thighs. i used to cook it in a higher sided pan like the one you describe until seeing alton recommend the flatest pan you have for roasting chicken. it does work a little better.
nightmoon at 10:10PM on 02/26/09
I'll second the flatter pan, for the same reasons. I use a wide jellyroll pan with the rack from a roasting pan.
hungryinhouston at 10:27PM on 02/26/09
if you are going to use the baking pan frequently then stainless steel is a good idea, the size doesn't make a bit of difference when baking a chicken.
an easy way to do it is use a can of real beer, not light, drink half of it and put whatever seasoning you want into the beer that's left. (garlic, basil, rosemary, thyme, liquid smoke or anything else you damn well want to use, dead goldfish are not a good idea) insert the can into the birds rear, spread out the legs so that it will stand up and bake at 360 degrees for an hour.
olddad at 10:28PM on 02/26/09
I second the flattest pan (with sides, of course) suggestion. I place a wire rack inside to keep the bird up out of the juices that come out as it roasts. I get a little more crispy skin area that way.The juices seem to brown up a little nicer giving my pan sauce or gravy a better color with this method.
kathyvegas at 10:32PM on 02/26/09
Regarding the flatter pan idea, does it make rack and oven cleanup more of a challenge?
californiafoodie at 11:47PM on 02/26/09
I use an old-fashioned broiler pan to make Keller's basic roast chicken. I have a fancier pan with a rack, but the old piece works better.
The drippings collect in the pan below the slotted top. I put sliced and seasoned potatoes and onions in the pan. They cook in the drippings and are terrific.
I pour off the drippings not absorbed by the potatoes, and use them to make gravy.
Remander at 12:29AM on 02/27/09
Well, whenever I roast a chicken which is very often in the winter, I just use my favorite roasting pan, a 15 x 9 with 3 inch sides. I love gravy with roast chicken so I make a bed of celery, carrots, and onions in the pan, season the chicken and plunk it on top. Roast til done, and then I take the chicken out, strain the pan veg's, degrease and reduce or thicken.
YUM
lamora at 12:45AM on 02/27/09
I was taught to use the smallest pan that will hold the chicken. Often, this is a 10 inch frying pan. As stated in one of the previous posts, using too large of a pan promotes the burning of the drippings.
If you plan on making a flavorful jus with your chicken, add some onions, carrots and a boquet garni to the pan after about 30 minutes of cooking.
JohnD at 8:32AM on 02/27/09
@california foodie I don't think it makes any difference with the cleanup. I roast a well seasoned 4-5 pound chicken for about 2 and a half hours at 325 degrees. I think the lower temp reduces a lot of the splatter, cooks the bird all the through without drying out the breast and results in a nice crispy skin. Everybody has their own favorite routine for a perfect roast chicken and this is the one my family likes the best....oh here's a hint about cleaning the pan-as soon as you take the bird out of the oven and have either drained off the juices or deglazed fill the pan up with hot soapy water ASAP and in a few minutes your pan will clean up nicely.
kathyvegas at 10:22AM on 02/27/09
I use a 5 quart dutch oven. You don't get the crispy skin, but you do get the most deliciously chickeney tender yum, delicious jus, and a CLEAN oven! I follow a recipe I found in Cook's Illustrated a while back...I think it was French-style roast chicken. Easy as anything, especially without a smoking greasy oven to contend with!
Bumblebutton at 11:58AM on 02/27/09
Which All Clad pan is it that you think doesn't have any aluminum core?
As for roasting a chicken, I use my 10 inch All Clad stainless skillet fairly often and on occasion use my 10 inch cast iron skillet. I also use my 5 qt oval enameled cast iron dutch oven. It depends on what's easy, whether I feel like dealing with cleanup and whether I intend on making a sauce and/or want to roast vegetables along with the chicken.
ccbweb at 12:11PM on 02/27/09
The All-Clad small stainless roasting pan called the peti roti does not have an aluminum core. It is all stainless steel. I confirmed that with All-Clad's customer service. The folks at Cooks Illustrated recommend the Cephalon stainless steel roasting pan which does have an aluminum core. They state that the aluminum helps with even heating and prevents the pan from buckling if you deglaze the roasting pan on the stovetop for gravy.
After reading all these good suggestions, I'm not sure a roasting pan is the best bet to roast chicken.
californiafoodie at 12:50PM on 02/27/09
cfoodie, chicken is a very forgiving piece of meat, just cook the damn thing any way you prefer, it's cheap and if you screw it up try it another way.
olddad at 1:43PM on 02/27/09
Olddad, amen to your comment.
californiafoodie at 11:17PM on 02/27/09
I must admit that I have become a huge fan of Look cooking bags. Over my protestations, my husband convinced me to use one for a turkey once and I have never looked back. I cook mine on a bed of root veggies in a stoneware roasting dish.
Maureen at 10:25AM on 02/28/09
I do prefer a deeper pan, if only to contain all the veggies and drippings. Clean-up is my most major concern( after the quality of roast chicken) and while it's not PC I highly recommend tin foil pans. There, I said it. Cook the chicken and throw away the mess. I know you are reeling about iin horror but know this...I do put the used pan out with the recycling.
thegoch at 10:59AM on 02/28/09