You have a lot of flexibility when doing a simple roast chicken. If your oven is hotter than 550ºF, you can wrap the chicken in foil to keep it from burning, and remove the foil a few minutes before the chicken is done for browning. If your oven is less than 400ºF, you can leave it in the oven longer, 90 minutes or more. If your oven warm, but too... Read More
Vertical chicken, or beer can chicken is perfect in a brick oven. The surrounding, moist heat cooks the chicken all around, while the stand and steaming can provide more flavor and moist steam. The chicken stand holds a can of beer (or wine, or anything you want to use for flavor) and the chicken. You set the stand directly on the cooking floor, so that juices that hit the floor... Read More
This is my modification of the classic central-Italian chicken preparation. You’ll be treated to a wonderfully crisp skin and succulent, spicy chicken. Read More