Roast Chicken in Fluted Pan

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  1. #1
    rebeccastt's Avatar
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    Has anyone made a whole roasted chicken in the Fluted Pan before? I remember hearing about it before I became a consultant where you put the whole chicken on top of the center (put the chicken cavity over it) and place vegetables on the bottom. The juices from the chicken fall down and season the vegetables. Has anyone tried this and can offer some advice? Should I cover it for a portion of the time? I would imagine I would need to cook it for about an hour, keeping it covered with foil most of that time. Should I baste it? Please share how you cook whole chickens in the oven.

    Thank you!

  2. #2

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    I have been wondering about this also. And doesn't the juice drip out of the hole in the fluted pan???

  3. #3
    rebeccastt's Avatar
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    There is no whole in the stoneware version.

  4. #4

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    Quote Quote by rebeccastt
    There is no whole in the stoneware version.
    OHHHHHHHHH!!!! Now it all makes sense
    I really need to get that fluted stone!!

  5. #5
    mommyhugz1978's Avatar
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    I have heard about this but I don't think your suppsoed to cover the chicken.... though....

  6. #6
    chef_leeanne's Avatar
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    To make the chicken using the Fluted Pan, wash the bird, rub oil all over, sprinkle with the seasoning of your choice, plop the whole bird over the "post", cut up veggies in large chunks, place in bottom of pan. Bake at 350 F. for 1-1/2 for a 3 1/2 to 4 pound bird. Don't cover the bird.

  7. #7
    gilliandanielle's Avatar
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    Quote Quote by SusanBP0129
    I have been wondering about this also. And doesn't the juice drip out of the hole in the fluted pan???
    Don't feel bad, I was thinking the same thing!!

  8. #8

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    What I do after placing the chicken on a platter is make and fill the cavity area with a stuffing, either homemade or box/bag type. I place the vegetable around the chicken. I might plop the bird too far down, because that is one ugly bird when I take it out of the pan. Tastes great, looks great in color, but cavity is just a little larger than regular pan roasting. But it is wonderful. I cooked one and had it at ashow and sold 10 out of 15 guests a fluted bundt pan.

  9. #9
    heat123's Avatar
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    All I can say is YUMMY!
    I use to use my fluted pan before I got the new baker with lid! I stuck the bird cavity(hole) on the flute part then in the well around the stone I filled it with potatoes, carrots, onions, zuccini, and after washing the chicken, melted butter brushed it on with garlic and seasoned with herbs. Baked at 350 for 2 hours! YUMMS!!!!!! If you have a fluted piece you must try it!

  10. #10
    gilliandanielle's Avatar
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    I am so excited to get this pan with my stoneware incentive and try this chicken!

  11. #11

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    Another thing that is really yummy with this chicken is to zest a lemon, press some garlic and rub that under the skin. You will lose your mind, the house smells so good!!

  12. #12

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    Quote Quote by gilliandanielle
    Don't feel bad, I was thinking the same thing!!
    Good!! Glad I'm not alone!! LOL
    I MUST get this stone now!!

  13. #13
    strasfamily's Avatar
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    Another great recipe in this stone is the cinammon buns you make with frozen bread rolls.

  14. #14
    heat123's Avatar
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    Quote Quote by strasfamily
    Another great recipe in this stone is the cinammon buns you make with frozen bread rolls.
    Yes I need to try that one also! I've used the 8"saute pan and the mini baker next is the fluted pan!

  15. #15
    luvs2cook
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    At my show before I signed up, my director told me about the turkey on the Fluted Stoneware. I thought "wow, that's really cool. I need to buy that!!" But, I haven't used it for that yet. It's too busy doing the 10-minute microwave miracle cake at all my parties : ))))

  16. #16

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    Quote Quote by luvs2cook
    At my show before I signed up, my director told me about the turkey on the Fluted Stoneware. I thought "wow, that's really cool. I need to buy that!!" But, I haven't used it for that yet. It's too busy doing the 10-minute microwave miracle cake at all my parties : ))))
    The 10-minute microwave miracle cake sounds wonderful. Can we have the recipe please?

  17. #17
    luvs2cook
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    Purchase a box of cake mix, the ingredients for the cake (prepare as directed on the box) and a container of frosting. Use your kitchen spritzer and spritz the fluted Stoneware. Pour the cake mixture into the fluted stoneware. Open a container of frosting (I use 3/4 of the container --- with more, it's just a total mess when you invert it) and put it in the mixture.

    Put fluted Stoneware into the microwave for 10 minutes on high. Let it cool for about 5-7 minutes. Invert on medium Simple Additions square.

    People are amazed this cake is soooo good and moist, too.

  18. #18

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    I LOVE my fluted pan, and the chicken is awesome, however, I need help with the 12 minute cakes. I've only made one. When I inverted it onto a cake plate the cake on top was really soggy - is this normal? What did I do wrong?? I made a spice cake w/apple pie filling. I'd really like to try this again with a little more guidance.

  19. #19
    sarahmarie
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    yeah, i did mine in the rice cooker. I tried the lava cake with red velvet cake and cream cheese icing. i thought the icing was supposed to be like a lava cake and flow out. Instead the top of the cake was slimy and gooey. WHAT IS WRONG!

    But i love the low fat cake...1 cake mix and 1 can of diet soda. mix just the two things together and put in greased rice cooker, cook 8-10 minutes. serve with fat free cool whip. YUMMY!
    Last edited by sarahmarie; 09-29-2006 at 08:39 AM.

  20. #20

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    Amazing! I never thought of doing this! I can't wait to try it! Another thing about those cakes-- I'm having trouble getting them to come out with out falling apart-- I'm stressed 'cause a couple of my shows want to have them and decorate as pumpkins-- what do I need to do differently? I let them sit, let them cool until the sides pull away, but the top hasn't come out right-- I lose most of the top!

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