Several days later, the second attempt at grilling a chicken did not turn out as successfully as the first, primarily due to weather conditions. The cooler, wetter day affected the grill’s temperature, which did not reach the desired heat. As a result, when removed at 148 degrees, the chicken did not cook to the expected level by the end of the resting period. Some parts of the chicken required additional time in the oven. Despite this minor oversight, the chicken, coated with za’atar, was still well-received. The PoulTree, available for $19, offers a $60 “roaster” option that includes a Lodge pan dedicated solely for this purpose, which is practical given how much the pans can get soiled during cooking.
A third attempt was made with a chicken that had no overnight brining or air-drying and was simply coated in amba, as suggested in the cookbook “Zahav Home.” This attempt, cooked on the grill, turned out to be a successful weeknight meal. Although it was not as spectacular as a brined and marinated version, it was satisfying.
For a subsequent trial, a chicken was purchased from Pollos José in the Merced market in Oaxaca City. Without bringing a heavy skillet, a rod and a PoulTree device known as a “Double Coupe” were used, allowing the rod to work over a sheet pan. The chicken was cooked over potato wedges, which compromised the crispiness of the chicken skin but resulted in delectable roasted potatoes due to the schmaltz.
Cooking a chicken over an empty pan in a hot oven, PoulTree’s preferred method, can lead to excessive smoke. Chef-pal Hamid Salimian advised brining and air-drying the chicken before roasting it in a moderate 350-degree oven with vegetables underneath. He recommended marinating with chilies for added caramelization and flavor and cooking it breast side up.
Chef Chris Young of Modernist Cuisine and Combustion also commented on PoulTree’s method, appreciating how it elevates the bird from the cooking surface. He explained that while rotisserie-style cooking allows the chicken to crisp evenly, placing vegetables in the pan generates steam that can prevent the underside of the chicken from becoming as crisp.
Both chefs appeared intrigued by this novel approach to cooking chicken, considering their individual techniques and the potential outcomes. The PoulTree device encourages cooks to think about their desired results and experiment with different methods. For those interested in culinary experimentation, it provides a fast and easy way to prepare chicken, with the option of adding vegetables to the pan for enhanced flavor.
Young added that cooking with vegetables creates more steam in the oven than a bare pan, but it can help avoid triggering smoke alarms. He expressed a preference for using potatoes, which absorb drippings well, enhancing their flavor.
