Bella Roasted ChickenAug 02, 2018Posted by guestchefPrint
When roasting food in a wood fired oven, the Forno Bravo Refractory Pizza Ovens and the Bella Stainless Steel Pizza Ovens tend to behave a little differently. The Bella cooks predominately with reflective heat, while the brick ovens rely more on refractive heat (utilizing the oven’s thermal mass.) As a result, some recipes will need to be tailored slightly for the Bella, and your fire management and cooking techniques will need to be a bit more active. (While Bellas use less of a “set and forget” style of cooking, the ovens are still easy and satisfying to use.)
Home chef, Carrie Nalley, has adapted the “Stella’s Sunday Chicken” recipe by Chef Vito Romani, originally designed for a Forno Bravo brick oven, to perform beautifully in a Bella wood fired steel oven. We invite you to enjoy her variation!
- Roasting pan with rack
- Aluminum foil
- Oven rake
|Cook Time||Passive Time|
|50 min||75 min|
A simple, basic guide for roasting in a Wood Fired Bella Oven, where moist, roasted chicken and tender, flavorful vegetables come together for a delicious evening meal.
- 1 whole chicken
- Small, yellow potatoes (also called petite or new potatoes,) left whole, washed, and dried
- 1 red onion Quartered
- Several whole garlic cloves
- carrots Peeled and halved, or left whole
- Salt and pepper
- Grapeseed oil (It has a high smoking point and mild flavor; I use it in pizza dough too)
Note: Covering the bird with a ventilated foil tent is critical for preventing the outside of the chicken from burning, before the inside is fully cooked.