18
ROAST CHICKEN
Ingredients
One 5.5 pound Chicken
Directions
1. If frozen, thaw chicken according to grower’s instructions. Rinse under cool
water outside and inside of the cavity. Pat dry. Truss the chicken to pull legs
together and bring wings closer to body (optional).
2. Preheat oberdome to 450°F.
3. Place the chicken onto the Reversible Rack and into the Bottom Pan using
the Low Rack setting (see page 8). Place Dome Lid on Bottom Pan, turn
heat down to 400°F. Roast for 70 minutes then test for doneness. Meat
thermometer in thigh should register 165°F or grower-inserted thermome-
ter should pop up when internal temperature has reached recommended
temperature. Refer to Cooking Chart on page 14. Continue roasting if more
time is needed.
4. When completely cooked, allow bird to rest 10-15 minutes before serving.
5. In the meantime, carefully transfer the juices and drippings from the base
of the oberdome to a sauce pan (via pour spout in the pan) and reheat on
the stove top on moderate heat, stirring constantly. Stir in a simple lump-
free mixture of very cold water and flour or cornstarch (for thickener) and
if too thick or more gravy is desired, extend with chicken broth. If too thin,
add more of the thickener, always being careful to stir or whisk the thick-
ener to avoid lumps. It will take about five minutes for gravy to thicken.
Once desired quantity and consistency of gravy is achieved, carefully add
salt and pepper to taste.
Comments: The ability of the oberdome to retain ample drippings and juices (as seen
in photo) without undue loss to evaporation likely explains why no basting was needed
in order for the chicken to achieve the crisp brown skin noted in the picture above.
Also, the white meat was remarkably moist. There is room in the oberdome for roasting
two chickens simultaneously.
RECIPES
IMPORTANT: Preheat temperature is usually at 450° F.
Roasting or baking temperatures are usually 350° to 400° F.
