Recipe For Cooking Spanek Roasted Chicken

Toaster Oven Roasting :: Roasted Poultry Recipes

Spanek Roasted Chicken

Posted by CookinMom at recipegoldmine.com May 19, 2001

This recipe uses the Spanek vertical roaster, which is available at gourmet and cookware shops and poultry stores. For a darker skin, brush with oil before cooking, or cook an extra five to ten min. Carving this upright chicken is a lot easier than carving a standard chicken.

1 (3 1/2) lb. frying chicken
1 Tbsp. herb seasoning mix, such as herbes de Provence
1 tea. salt (if no salt in seasoning mix)
1/2 tea. black pepper (if no pepper in seasoning mix)
1 Tbsp. olive oil
1/2 to 1 C. chicken stock or wine

Preheat oven to 450. Remove giblets and was and dry chicken. Mix seasonings and oil in sm. bowl. Rub inside the cavity of the chicken, in between joints and around neck area, but don’t loosen skin on the breasts (the juices collect here while roasting and keep the breast meat moist). Put the chicken upright on the vertical roaster, making sure the top of the roaster pokes through the neck cavity.

Put the chicken in a sm. roasting pan (a deep-dish pizza pan lined with foil works well).

Add stock to a depth of 1/8 to 1/4 in. Put chicken in the oven. Cook 15 min., then reduce heat to 400 degrees F and cook an additional 30 to 35 min., until juices run clear or temperature reaches 160 degrees F.

Delicious!