on 11/4/2007 5:50:48 PM
My MIL's roaster is one that she got at a goodwill store back in the 70's... it's huge, but I don't remember the brand. :)
For the chickens... I wish I *could* give a recipe... sorry... I just cleaned the chickens, stuck them in the roaster with a little water on the bottom, threw on some seasonings that my MIL brought (which just happened to be a sample she got from some fancy store) and some potatoes, carrots, and onions... put a decent amount of salt on everything to boot, covered it and cooked it at 350 for about 4 hours. I wouldn't have cooked it so long except there were 3 chickens so it took longer.
I often make chicken another simple way though... I'm afraid that once again I don't use exact measurements, but it's a nice, simple dish that's pleasing to the tummy! I use one 5ish pound chicken, clean it and put it in a roasting pan (you could use a roaster instead of the oven) I peel and roughly chop some potatoes, a few carrots, and an onion and arrange those around the sides of the chicken. Then I sprinkle some celery seed over the chicken (maybe 1/2 tsp? I prefer this to celery, but you could use a stalk of that instead of the seed) and I put a little salt of the chicken and potatoes... then I also like to add some chicken bullion granules (I don't measure, but it's probably a Tbl of it), then I cover the chicken about halfway with water or chicken stock. (if I use chicken stock the bullion isn't so necessary) and then I cover it and bake it at 350 for at least 2 hours. I like to start baking it breast side down and turn it over at least once too.
When It's done I take the chicken out to debone and then I make a roux with 1/4 c. butter and 1/4 c. flour... then I pour some hot stock into that to make a yummy gravy to serve over the chicken and potatoes! HTH!