I’m sure this is an old concept and it may have peaked a long time ago and you’ve all done it and moved on to better ways of baking. But this is my first time trying this and we loved it.
I make it often, but this is a new way to do it and it turned out perfectly! I can roasted a chicken twice last week!
Last Monday I put it in the oven and it was superb.
Moist and tender and delicious! The skin was crackling good and all the juices had gathered in the bottom of the pan and were ready to make into
a wonderful gravy.
And I made another chicken on Thursday – again delicious!
I’ve had this little contraption for years and never used it. I really like it- it keeps the chicken out of the fat, the meat is so good, the skin is delectable and the clean up is a breeze.
(I’ve been playing around with this post- so I’m not sure how it is going to look. Hopefully it will be understandable!)