Originally Posted by PanchoHambre
hey this sounds great and easy and fast. Do you think it would work well with chicken pieces instead of a whole chicken? What kind of roasting pan did you use to go from oven to stovetop.. Corningware? Cast Iron?
Pieces would be OK, but the top of the chicken isn't going to brown over. You could pre-brown the chicken or just live with the non-brown chicken skin(or remove the skin after cooking).
I used an enamel ware steel roaster. One of the dark blue ones with the speckles on it.. It's about 3" deep, oval shape and a domed lid. It's a great pan I picked up at a flea market for $1.