Emergency roast chicken method anyone?

[Seakindly]

Oven broke. Anyone successfully roasted a chicken on the hob? I have got a heavy pan with lid. Tips welcome afore I set light to world.

 

[donjohnson]

We (I mean the wife of course) use a Dutch oven (big cast iron pot basically) to cook chicken and it comes out lovely. The chicken has always been skinned though.

 

[damo]

I have pan-baked bread, and the trick I use then is to put the tin with the dough on top of a spacer inside the big pot (I used cutlery until I made something out of scrap tube). I reckon you could do the same with your chicken in its roasting tray.

 

[mikehibb]

Slit the chicken open along the chest bone, then spread out and pan-bake in a large frying pan with a lid on top (use lid from another pan if youdo not have one for the frying pan.

Not too much oil, but check regularly.Turn once or twice.

This is a common dish over here, but we first rub the chicken with Adjika (ground chili and garlic paste).

 

[MoodySabre]

Here you go
http://www.easylivingmagazine.com/Food/Recipes/PotRoastedChicken/

 

[BrendanS]

[ QUOTE ]
1. Heat the oven to 180ºC

[/ QUOTE ]

/forums/images/graemlins/laugh.gif

 

[Seakindly]

Yup - there's lots of 'PAN ROAST' recipes tantilisingly beckoning on the web but they all seem to involve ovens! Never noticed 'til it's gawn. Love the sound of the Turkish/Georgian method. Spice sounds good. Thanks!

 

[MoodySabre]

/forums/images/graemlins/blush.gif /forums/images/graemlins/blush.gif when I've ever done a pot roast it has been on the hob i.e in a pot not in an oven.

Didn't read it sorry /forums/images/graemlins/blush.gif

I'm not cooking this Christmas /forums/images/graemlins/laugh.gif

 

[BrendanS]

Just as well if you don't read the recipes! /forums/images/graemlins/grin.gif

 

[Norman_E]

Coq au vin is a great French classic. Originally a method of cooking a tough old rooster, but it gives any chicken far more flavour than a mere roasting will ever do.

 

[Seakindly]

Coq au vin -great idea -thanks -I read somewhere that a heavy pan was called a French oven...

 

[bumblefish]

Or try the Spatchcock method?

 

[baggypipes]

suggest you buy a SKILLET we do all our roasts in it you put all the ingredients in at the same time ALL cooks through with roast taties then cook it on the hob, it does cut down on gas use. We've used ours now for 4 years, PM me fi you want any details. /forums/images/graemlins/smile.gif