I LOVE my new cocotte! It is absolutely PERFECT for roasting a chicken. I inherited my mother's old blue speckled roaster, and have been using it for a LOOOOONG time. With nothing to compare it to, I never dreamed how much nicer and FASTER a chicken could cook AND taste...simply by switching up my standard cooking equipment. I believe that the local second hand shop will soon be in possession of the old blue roaster. I generally like certain flavours in my roast chicken. I was out of celery this week, so I substituted a whole head of garlic, cut in half. I make sure to always add onion and carrot, and to sprinkle generously with salt, pepper, and Herbs de Provence. I aways put a bunch of whatever fresh herb I have in the fridge. This week it was Cilantro. I also quarter a lemon, and shove it in the cavity with the fresh herbs, to steam in some citrus flavour. Once the chicken has been drizzled with some olive oil, I pop on the lid, and slide it into the oven for about 2 1/2 to 3 hours...for a 6 lb chicken.( 350 degrees)
This chicken was DELICIOUS!! I intend to take all the meat off the carcass today, and maybe make a chicken/tomato/roast garlic pasta sauce for some penne I have in the cupboard.
The P-Man will be PLEASED!!!
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