It finally arrived! My Williams Sonoma Vertical Chicken Roaster in yeterday's mail. And just in time before it went MIA on the site, forever, apparently. It reads "no longer available so' I guess I was lucky. I was planning to go out for Dine For Life but I have so much work to do I rather cook myself a lovely dinner as a incentive for all the work ahead of me tonight and of course, because as any self-respecting curious cook I MUST experiment right away with this new toy. So, on my way home from work stopped at Whole Foods and purchased all kinds of beautiful vegetables to make tonight for dinner.
Here is a pic of the aforementioned chicken, veggies and all, in the Vertical Roaster in about 30 minutes into cooking.
Roasted chicken with vegetables
Portobello mushrooms, courgettes, Vidalia onion, Roma tomatoes, aubergine, the most beautul slim and long carrots, worthy of Thomas Keller. Half a yellow pepper. 3 White potatoes cut up. One bunch radishes. I rubbed the chicken in Cape Herb Piment Fort blend (red, blackand sweet peppers, ginger and ginseng), 4 cloves of garlic ground to a paste with the last of the Ittica d'Or , a beautiful fine Sicilian sea salt I got at chefshop.com some months ago. A little olive oil went in there too. Juice of a small orange. 400 degrees. 1 hr in 400 degree oven or until thermometer registers 170.
I'll see how the roaster performs and report later tomorrow.