Similar to the roasters one sees in flea markets and junk shops up and down the country, this nostalgic little number has the benefits of wonderful retro styling whilst meeting today’s rigorous food safety requirements.
We have been using our roaster for ages and it makes the perfect chicken; the snug fitting lid keeps you meat moist, then whip it off before it is finished to brown. Saving money on foil, the Roullier White roaster is also perfect to for making gravies on the stove, the lid will ensure your juices do not dry up.
My Granny White's roast chicken with turnips recipe.
Granny White's secret was to pre-heat her roasting pan in the oven so the underside of the bird seared on contact. Allowing the bird to cook quicker, whilst retaining a full flavour and remaining moist.
Pre-heat your buttered Roullier White roaster in a 200° oven. Rub a medium sized chicken with butter and season. Pop your chicken in the roaster, breast up. Place 4 peeled and thickly sliced turnips around the bird and drizzle with a little olive oil. Roast for half an hour with the lid on. Remove lid, basted the chicken and turnips with the pan juices and roast for a further 30 minutes. Remove the bird and allow to stand whilst allowing the turnips to brown further in the oven.
Serve carved chicken with turnips and the juices from the pan.
Oval roaster black enamel
