Following an earlier successful experience, a second attempt to prepare a bird using the same method did not achieve the desired outcome, largely due to unforeseen weather conditions. The cooler, wetter day resulted in the grill not reaching the necessary temperature, thus preventing the desired carryover cooking after removing the bird at 148 degrees. The chicken had to be finished in the oven, which was a manageable adjustment. Despite this, the chicken, seasoned with za’atar, was still considered a satisfactory dish. The $19 PoulTree roaster option, available with a Lodge pan, is noted for its practicality, considering the condition of the pans after use.
A subsequent bird was prepared simply by coating it with amba seasoning, without overnight brining or air-drying, and grilled. This approach proved successful for a weeknight meal, delivering good results without extensive preparation.
In Oaxaca City, another chicken was procured from Pollos José in the Merced market. For convenience while traveling, a rod and a device known as the “Double Coupe” were used to cook the chicken over a sheet pan. Although the pan and potatoes underneath did not contribute to crisping the chicken skin, the potatoes benefited from the chicken’s juices, making it a worthwhile trade-off.
Cooking the chicken over an empty pan in a hot oven, as recommended by PoulTree, can create significant smoke, necessitating careful consideration of the method. Chef Hamid Salimian advised brining and air-drying the chicken before cooking at a moderate 350-degree temperature with vegetables underneath and suggested marinating with chilies for added flavor and caramelization while cooking breast side up.
Chef Chris Young from Modernist Cuisine discussed the benefits of using PoulTree, highlighting how it elevates the bird away from the cooking surface, which he and others refer to as “levitating birds.” This technique allows the entire chicken to achieve a consistent color. He also noted that adding vegetables to the pan generates steam, which may affect the crispness of the underside of the chicken.
Both chefs appeared to appreciate the innovative approach PoulTree offers for cooking chicken, prompting them to consider how they might apply it in their cooking practices. The PoulTree device encourages exploration and experimentation while simplifying the cooking process, making it an attractive option for culinary enthusiasts. It offers the flexibility to produce quick meals with minimal effort or engage in more detailed preparation for enhanced results, with the inclusion of vegetables noted as beneficial. Young notes that while adding vegetables can increase oven steam, it prevents smoke alarms from being triggered and enhances the flavors of the dish, especially when using potatoes to absorb the flavorful drippings.