Pan for Roasting a Butterflied Chicken

Discussion in 'Cooking Equipment Reviews' started by patrick cox, Sep 10, 2012.

  1. patrick cox

    patrick cox

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    Currently I have a 10" Fry Pan but I need a larger pan for roasting a whole butterflied chicken.  My question is which size users would recommend for this (maybe a 4 lb or so whole butterflied chicken) and then which style of pan?  (Fry, French Skillet or Saute?

    I like All Clad pans and that is what I am thinking I will buy here.

    Thanks!

    Pat
     
  2. chrislehrer

    chrislehrer

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    A butterflied or spatchcocked chicken is closer to square than round, so you might consider a square pan if size is an issue (e.g. if, as in my apartment, a new pan significantly alters the distribution of equipment in a small storage space).

    Other than that, I doubt it makes much difference beyond the usual concerns about which metal and so forth. I would tend to plump for medium-low sides, so the bird steams as little as possible.
     
  3. phatch

    phatch Moderator Staff Member

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    Most anything can work. I'd probably reach for a 12 cast iron skillet. But you could use a baking sheet with a small dish shaped of aluminum foil to catch the juices and prevent them running off and burning on the sheet.
     
  4. mike9

    mike9

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    For splayed chicken I use a 12" cast iron skillet.  Heat it up in a 500 degree oven, drop the room temp, dry, seasoned chicken in and back into the oven for 45 minutes for a 4-1/2 lb. bird.  It's a great way to do a whole chicken when I don't want to truss one.