Wednesday, July 10, 2013

Bundt Pan Chicken

Just when I thought I couldn't love my Bundt pans anymore; I learn they can be used to make a chicken.
This isn't so much a recipe as it is a how-to. Roasting the chicken vertically is supposed to help replicate rotisserie chicken in the oven. Using the Bundt pan (or other tube pan) means not having to buy an extra piece of equipment to do so. That is always a plus when you have limited kitchen space. I love finding new uses for things I already have.

So basically all you do is preheat the oven to 400 F. Place your Bundt pan on a rimmed baking sheet or in a roasting pan. This is to catch any drips that might come through the hole in the Bundt; though all of mine ended up in the bundt pan itself. Then you place your prepared chicken over the Bundt so the middle of the pan is in the chicken's cavity. If you want, you can scatter vegetables in the bottom of the bundt or in the roasting pan. Roast for 1 hour.

Verdict: Really, really good. Not quite on the level of Costco's rotisserie chicken, but better than what my local grocery stores sell. I only brined for 4 hours; so it would probably be better if I did the full 8 or more like I normally do. I think next time I will put some some potatoes in the Bundt pan under the chicken, since my husband loves the potatoes that cook with the chicken. This might also help the bottom brown more. I really liked how brown the skin at the top got. The finished chicken isn't as presentable as a conventionally roasted chicken would be; but we make food because it tastes good. Also, my chicken isn't mutated; I've just been removing the wings before baking to make Buffalo Wings every few weeks.

1 comment:

  1. Hi Brownie,
    Wow, what a great idea for the Chicken. Hope you are having a great summer weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen