Staub Enameled Cast Iron: The Best Chicken In The Best Pot.
We received this Staub Cast Iron Cookware as a gift for our wedding.
It’s from one of the attorneys I work for as a paralegal — His family swears by it.
I’ve given away Cast Iron Pots in the past — I generally thought them to be unattractive, to rust easy, and be too heavy to use. Well… This one is NOT unattractive. In fact it’s so gorgeous I can’t stop staring at it. I want to keep it nice forever. It’s still pretty heavy, but I greatly appreciate its enameled surface and think it would be less apt to rust. Thank you!
The first thing I cooked (several times already) is a Whole Chicken.
This one is seasoned with Salt, Pepper, Garlic Powder and Paprika — Each has been different.
And was simply placed a-top roughly chopped Onions and Carrots.
I include Fresh Herbs if I have them. Dill and Thyme (my favorite) were added to this Chicken. I add most in its cavity and some to the Carrots and Onions, since I later puree all with a little Chicken Juice and Chicken Stock to make a Sauce to serve with it — A quick alternative to Gravy. Cook Chicken covered in the oven at 325° for approximately 3 Hours.
Put it in the oven and forget about it until the timer goes off. It’s a great meal and our house smells good too. I’ll experiment with a different pot to assess the difference in Chickens using the same cooking method and report back soon, if I can give up this pot for a bit. Staub is made in France and this one has a self-basting system, you can read more about here.
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