Steam roasted chicken
Roast
Steam
This method of roasting chicken may not be the norm, I remember my Mother steam roasting a chicken in her black and white speckled graniteware pan and it was always so delicious. I love preparing the chicken this way, not only is it delicious but when you allow the chicken to steam undisturbed it’s not necessary to baste often and you are free to do whatever else you have to do without babysitting your chicken. The meat is tender and juicy and every bite is full of flavor.I stuff the cavity with aromatics, herbs and citrus, you can add what you like. Essentially, I steam the chicken which locks in the flavor and ensures that the chicken does not dry out and when its almost done remove the lid or foil and brown the skin. Make sure that you let the chicken rest before carving, the juices will re-distribute. When you steam the chicken the juices do not evaporate it also speeds up the cooking time. Serve with potatoes, (mashed are great) vegetables and you have a delicious comforting meal. The leftovers make an amazing sandwich.
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