The Relief, Or, Saturday Morning at 8:57am
5 days ago
Monday, October 5, 2009
Roasting pan
A new friend recently made us some fantastic barbecue which she cooked overnight in her wonderful All-Clad Roasting pan. Thus began my search for a roasting pan so that our chickens, turkeys, and pork can be roasted in a real roasting pan rather than a brownie pan!! So... I would love to know what kind of roasting pan you have. Do you love it? Would you buy it again? I have found the All Clad pan, and may buy it, but I wanted to ask around first. So, please, comment away. My sweet DH said he would really love it if he came home to the smell of a roasting chicken with rosemary. Help me love my man!
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7 comments:
AHP, We have the All Clad one and I do love it! Also, love the Barefoot Contessa Basic Roast Chicken recipe....
Spend the money for the All-Clad. I love it! And it cleans wonderfully. Try Ina Garten's Lemon Chicken. I refer to it as a "Good Wife" recipe, the house smells wonderful when my darling husband comes home.
I actually do not have a roasting pan per se but I do use a roasting rack... I will season the skin and under the skin with garlic, lots of it, salt, pepper and sliced lemons... Mmmmmmm deelish. I just bought a dry rub from WS and now I want to buy their brine and brining bags for a turkey.
OMG I just remembered! I do have a roasting pan... it's in the basement! As you can tell, it gets A LOT of use!!!!
I have a Calphalon roasting pan but more often than not I use the roasting pan that came with my oven and it works great. Sometimes I put the chicken (or whatever I am roasting) on the rack that I use to cool cookies on after they come out of the oven. My hubby's favorite meal is a roasted chicken. I use lots of garlic, (real) butter, lemon juice and Tony Chachere's Creole Seasoning--YUM!
I have the All Clad roasting pan and absolutely LOVE LOVE LOVE it!!! Worth every penny!
I, too, LOVE my All-Clad. It's so well made; I envision making dinner for my grandchildren in that pan. (My twins are 6.)
Don't get the non-stick; the juices will not properly brown and sauces will not taste as good. I have the stainless steel, and clean-up is so easy (unless I procrastinate).
Another thing my family absolutely loves: chop up carrots, onions and new potatoes and put them under the rack. The juices from the meat drip onto them and make them incrediblty scrumptious. (I usually do an initial baste with melted butter - which doesn't hurt the veggies either.) It's so easy - the whole dinner in one pan.
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