Standing Ovation

I bought this IE-DE-CHEF brand chicken roaster on a whim.  The biggest draw for me, besides the $5 price tag, was the thought of crispy skin on the underside of the bird as well as the skin on the breasts and legs.  I have used the gadget three times in four weeks because I love it.  The two inverted U shaped wires take up the majority of the cavity, so it is not possible to add flavor by stuffing onions or lemons inside.  Twice I tucked fresh bay leaves and thick lemon slices under the breast skin and seasoned the cavity and outer skin liberally with coarse salt and pepper .  The other time I rubbed the skin and cavity with a paprika and garlic rub.  Both methods took almost not time to get in the oven and needed little attention while cooking.  Set up and clean up were made easy because there is no need to truss the legs by tying them together and the drip pan collects 90% of the fat and juices that trickle out of the bird.  Be sure to place a baking sheet with sides under the drip pan to collect the spill-over.  

There are people standing up for a cause more noble than crispy skin on the oysters of an organic chicken.  Outstanding in the Field is a  good spirited company run by road tripper Jim Denevan and his crew who tour the country in a bus.  They stop to serve dinners at long, community tables in the fields where the food they are serving has been grown and  honor those who contributed to the menu.  Check out their guest chefs and  locations across America, then make a reservation here.  

-CY

Comments

[Liz]

mmmm, that picture of the chicken looks tantalizing!

[Robert Aguilera]

Great info Yatez! If the chicken turns out good enough to eat 3 times a week, it must be a great kitchen apparatus.
Aslo, thanks for the info on Outstanding in the Field. Looks like something we should all support.