Cast Iron Chicken Roaster Makes Great Chicken

November 14, 2008 by Curt Siters

I love chicken. I love using cast iron for cooking, especially slow cooking. There is something about it that gives whatever you are cooking a fantastic flavor and exceptional tenderness.

When we moved from Pennsylvania to Seattle we purchased a Staub cast iron chicken roaster. At first I was a bit skeptical thinking that this funky shaped roaster couldn't do any better than a dutch oven. The have been around for decades.

After we did our first chicken I was sold. It does.

After that first chicken I started thinking about why it could work better than a regular dutch oven and here is what I came up with.

1. The shape more closely approximates the shape of a chicken than a dutch oven making the distance from the sides and top  more equal so heat gets to the chicken more equally.
2. The space between the sides and the chicken is minimal, meaning there is less air that the heat has to go through to get to the chicken. Since air is a poor conductor of heat this means that more heat actually gets to the chicken.

So, I am sold. It makes sense and it works. At 350°F it only takes about 1 1/2 hours to cook and you will have a juicy tender chicken dinner.

If you are interested in trying a chicken roaster I know you can sometimes find them at Williams-Sonoma and Cooking.com carries them.

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Curt Siters is an Independent Associate for Pre-Paid Legal Services, Inc. He is also aYoung Living Essential Oils Independent distributor and publishes articles on YourWebReference and at TheVeryEssence. He also does web work such as website design, website maintenance and SEO for websites.

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