POULTRY COOKING METHOD 3
(For the Traditional
Look): The HOT STEEL
Say you don’t want to break down your bird for whatever
reason—you prefer the whole-bird presentation, or the
thought of poultry shears makes you squeamish. I get it,
sometimes you just need a different method. Well, here’s a
way in which you can start with a whole bird and end up
with something that is evenly cooked with reasonably crisp
skin, without the need to manhandle it before it enters the
oven.
It does require one piece of specialized equipment: a
pizza steel or stone. Place it on the lower rack of the oven
and allow it to preheat for half an hour with your oven at