13
rOaST TUrKey (CONT.)
Comments:
The ability of the BR-2 to retain ample drippings and juices
(as seen in photo) without undue loss to evaporation likely explains why no
basting was needed in order for the turkey to achieve the crisp brown skin
noted in the picture above. Also, turkeys and other meats roasted with the
BR-2 come noticeably moister than with traditional roasting in an oven due to
the more rapid cooking time. And turkeys come out of the BR-2 fully browned
(no need for a second browning step).
rOaST CHiCKeN
ingredients
One 5.5 pound Chicken
directions
If frozen, thaw chicken according to grower’s
instructions. Rinse under cool water outside
including inside of the the cavities. Pat dry.
Truss the chicken to pull legs together and,
optionally, to bring wings close to body.
Preheat BR-2 at 450 degrees for 7-10 minutes.
Place the chicken onto the Reversible Rack
and into the Bottom Pan using the Higher
Rack setting (2 1/2 see page 7). Place Dome
Lid on Bottom Pan, turn heat down to 400° (F). Roast for 90 minutes then test
for doneness. (Meat thermometer in thigh should register 165° (F) or grower-
inserted thermometer should pop up when internal temperature has reached
recommended temperature. Continue to roast if more time is needed.
When done, allow bird to rest 10-15 minutes before serving.
In the meantime, carefully transfer the juices and drippings from the base of
the BR-2 to a sauce pan (via pour spout in the pan) and reheat on the stove top
on moderate heat, stirring constantly. Stir in a simple lump-free mixture of very
cold water and flour or cornstarch (for thickener) and if too thick or more gravy
is desired, extend with chicken broth. If too thin, add more of the thickener,
always being careful to stir or whisk the thickener to avoid lumps. Will take
about five minutes for gravy to thicken. Once desired quantity and consistency
of gravy is achieved, carefully add salt and pepper to taste.
Comments:
The ability of the BR-2 to retain ample drippings and juices
(as seen in photo) without undue loss to evaporation likely explains why no
basting was needed in order for the chicken to achieve the crisp brown skin
noted in the picture above. Also, the white meat was remarkably moist.
There is room in the BR-2 for roasting two chickens simultaneously.