Our family loves roast chickens. The problem with roasting chickens is the mess that it makes in one's oven. In the past, making a good roast chicken was an involved affair. I blended spices in olive oil and froze it into blocks. The chicken's skin had to be gently detached from the meat with a blunt knife so as to be able to insert small pieces of frozen olive oil under the skin. This added layer of olive oil bubbled through the skin and one would have marvellously crackly skin with very very juicy meat. The chickens roasted this way were so juicy that when carved whilst hot, juices would spurt out.
But all that oil also meant an ultra dirty oven.
Now that I have a new oven, I am loathe to dirty it. I tried roasting inside a glass roasting pan with cover. Juicy but not crispy. The children did not like it one bit. As a result, we haven't had roast chicken in a while because the thought of a dirty oven is a real put off, even though I did buy a self-cleaning oven.
I managed to roast a chicken in the HappyCall today. There was no need to insert frozen olive oil under the skin. I placed the oil-and-spice blend on the pan and the chicken on top. I turned the fire up high until I could hear the sound of frying and see steam escape from the HappyCall vent. Then I brought the fire down low for 20 minutes. Flip over the pan and turn the fire up again. Then, bring the fire down low for another 20 minutes.
Voila! A roast chicken with some bits of crispy skin. It wasn't as crispy as when oven roasted but it was crispy enough to offset the convenience of not having to wash the oven. And it was very juicy even though I hadn't inserted extra oil under the skin. The combination of steam and fry cooking that takes place inside the HappyCall pan does absolute wonders for retaining the flavours of food.