Can I cook a whole chicken in my Remoska?

butterfly72

It fits into the deep pan fairly snugly, the top of the chicken will be close to the lid tho. Or should I just use the big regular oven?

thanks.

ariba10

We have a Remoska Grand and cooking a chicken is the best thing it does.

butterfly72

thanks. How do you stop the top of the bird burning? I have the standard size.

ariba10

We just bung it in whole and as long as it does not touch the metal part of the lid, no problem.

It is up against the glass at times, but had no problems from that.

Try it and see.

The heating element is in the thick outer part of the lid.

timmmers

I had to look this word up ...never heard of them. They sound pretty much exactly what I could use. I learned something today, thanks for that

Do they let smells out when cooking something like a chicken I wonder? My oven does, and it causes me problems with chicken and beef that you wouldn't believe.

IF you cook beef or chicken...can you still make gravy in it ?

t

morganlefay

You can cook up to a 3lb(don't do metric, sorry) chicken in a deep pan in a standard Remoska, but you might need to wrap a bit of foil round its little leg stumps to stop them burning. As long as you can sit the lid back on the pan you'll be OK and it doesn't matter if a bit of the chuck touches the glass. It sometimes burns things round the edges where the heat is, but if you think anything's burning, make a two or three layer circle of foil and sit that on top of birdie - if it's only burning round the edge, make a hole in the middle of the foil circle (like a huge Polo IYSWIM). But mostly burning isn't a problem. It doesn't make the whole house smell of cooking - which I like a lot - I always do my sausages or salmon in it now because it's so un-smelly. You can't actually make the chicken gravy in it because in order to stir it you have to have the lid off and that's the hot bit, but what I do is to take the chuck out when it's cooked (it will be extraordinarily tender and juicy and tasty) put it in a low oven to rest and then tip all the juices into a saucepan, add a bit of flour and then some of the water from whatever veg we're having and bubble the gravy until it's thickened. You can add some marmite or a cube if you want but usually the juices are just very tasty all on their own.
I LOVE my Remoska and haven't used my big oven for ages now :T

(No, well I do warm the plates in it and let the chuck rest, but only for about 10 mins on very low setting)

[Deleted User]

Do you wrap your salmon up in foil when you cook it.I love salmon and usually poach it in a frying pan with a little wine or water depending on how flush I am at the time.Also I have quite a bit of fish in my freezer and would appreciate a way to cook it withiout smelling the house out for several days
Cheers JackieO

ChapelGirl

And if you have a recipe for chicken in red or white wine sauce the Remoska will cook it brilliantly.

morganlefay

jackieO I think I've done salmon both wrapped up in foil with wine and herbs, and just 'naked' in the standard pan with a bit of lemon on top. Both methods are fine and make lovely juicy salmon. Haven't doe other fish but I'm sure it would work nicely with any fish. Hummm....now I wonder how it would work with kippers ? Not sure about that !