Quote Originally Posted by Owlie View Post
Mm... roasted chicken! I still haven't perfected it, but I've come pretty close.
Indy, we used to have a Romertopf, a long time ago. My dad hated it, though I can't remember precisely why. I don't remember that we ever cooked chicken in it, though.

While we're on the topic, which method do you use to cook it? Short times at relatively high temps or a long time with low temps? Foil or no?
I've only tried a couple of recipes. My first and favorite so far is Cook's Illustrated's recipe for crispy skin chicken. You basically separate the skin from the meat on the breast side. On the other side, you punch holes through the skin and flesh. From there, you sprinkle a mixture of kosher salt, pepper and baking powder. It's then placed in the fridge for 24 hours. The thought is that the skin dries out prior to roasting so that it crisps up.

You bake it at a fairly high temp for a relative short time, flipping it breast side up halfway through (you use a V rack) and then blast it at an even hotter temp for 15 minutes or so until it's golden brown.

Assuming you've used a good chicken (organic preferably), the results are delish. My quibble with this method is that it takes advanced planning and makes my kitchen so hot that I'm sort of over it by the time it's done. I only make it in fall/winter.

My other favorite chicken dish is coq au vin. It's time intensive but the results are so yummy. I make it for New Years as a special treat.