For Beautifully-Roasted Chicken, Reach For Your Römertopf

Chicken is one of the most versatile meats available. Grilling it — even from frozen, if you must — is a summer tradition many look forward to year-round. Meanwhile, vodka can be used to make extra-crunchy fried chicken that never disappoints and if you want to get fancy, a citrusy Cuban Mojo chicken is sure to impress. Still, roasting is the method many folks go for when attempting to infuse the bird with as much flavor as possible. But what's the ideal tool for the job?

To find out what would work best for a succulent roasted chicken, we asked Russel Kook, chef at The Bellevue Chicago. Kook is intimately familiar with roasting fowl as it is a featured staple on The Bellevue's menu, so there is no one better to ask how to do it right. Instead of using a roasting pan, he said, "Using a clay or cast-iron Dutch oven, such as a Römertopf or Le Creuset, is fantastic for roasting chicken. These vessels retain heat exceptionally well, creating an environment that locks in moisture and prevents the chicken from drying out."

For those who are unfamiliar, a Römertopf is similar to a Dutch oven. However, instead of cast iron or stainless steel, it is constructed from clay. A Dutch oven wouldn't be a bad way to roast a chicken by any means, but a Römertopf has its own set of advantages.

When roasting a chicken in a roasting rack, you are relying on the direct heat of the oven. A Römertopf, on the other hand, supports a slower cook ... and the lid is part of the reason why. According to chef Kook, "Covering the chicken with a lid also means you can rely more on gentle, even heat rather than high, direct heat, resulting in a juicier bird."

Because the lid of a clay Römertopf is porous, it allows excess water to escape while retaining the natural flavors of the meat as it cooks. That keeps your chicken juicy without making it a soggy mess, even if you accidentally keep it in the oven longer than necessary. There is also less need to oil and season your bird, as the chicken fat and excess runoff of juices sit in the clay pot and effectively baste the poultry while it roasts.

All that said, there are some things that you ought to consider when using this device. Because the lid is porous, soak it in water for 30 minutes prior to popping it in the oven. That allows it to create steam once it heats up. You also want to avoid preheating your oven when using a Römertopf. Clay is sensitive to big temperature swings and putting it into a hot oven from room temperature could cause it to crack, ruining your chances of making the juiciest roasted chicken you've ever had.