It's always fun to try a new way to cook an old favorite, Roast Chicken. This time I used a Bundt pan for the new way to cook the bird. It's sort of like beer-can chicken without the beer can. Real Simple magazine gets the credit for the idea. You and I get the credit for trying it in our own kitchens. Their recipe was a little (??) sketchy so I made a few adjustments. The chicken was really good, really easy and inexpensive.
The other reason I liked the recipe is it puts to use my Bundt pan, which I use about once a year since I don't do much baking. Pound cake is my favorite, but I don't use good judgement and eat way too much.
Coat the pan with cooking spray and put the vegetables in the bottom of the pan. Put the pan on a rimmed baking sheet.
Add a 4 to 4 1/2 pound roasting chicken on top of the vegetables. Coat the chicken with cooking spray. This roaster is from Perdue and is ready for the 375 degree oven.
After an hour and a half. Remove the chicken to cutting board; tent with foil and let stand 5 minutes. Remove the vegetables; keep warm until serving time. It was juicy and perfectly cooked.
Thank you! I guess the name made me want to invert the chicken neck first, but I didn't see how it could work!
Posted by: Shelso | 01/02/2011 at 03:35 PM
What a tremendous idea! I use the all-clad ultimate chicken roaster to achieve a similar effect. But the bundt pan is a brilliant and significantly less expensive alternative.
Posted by: Linn | 10/03/2010 at 07:07 AM