473120 Wed Dec 26 19:39:57 -0800 2007 8 41 Cookware 0 3238748 This should be better than making it in a Dutch oven where the higher sides would prevent browning. The plan would be to brown the bottom of the chicken in the tagine, and then season and add veggies and bake with the cover on until tender, and then remove the cover and roast until it's all brown and crisp. I have the Emile Henry one and I think a 3-3.5 lb chicken should fit under the conical lid. Has anyone tried this? Wed Dec 26 19:39:57 -0800 2007 63331 blondelle 1 3238909 I have not tried this...but....we were eyeing the EH tagine on the sale rack at Williams-Sonoma today...how do you like yours? Wed Dec 26 21:08:50 -0800 2007 3238748 16406 ziggylu 2 3238925 I haven't tried mine yet. That was going to be it's maiden voyage ;-). How much was it at WS? I know Paula Wolfert likes it and she's written all these cookbooks with recipes for it, and is an expert on that kind of cookware. I would grab it! It's useful for all kinds of things. Wed Dec 26 21:20:34 -0800 2007 3238909 63331 blondelle 3 3238973 I think it was $65, might have been $69. This was the red one. Husband has been wanting to get a tagine...I just can't decide which - the Emile Henry, the Le Creuset, or a traditional one from Morocco(a cooking vessel not the pretty glazed serving ones). I usually use one of my round LC ovens and get fine results but he really wants to add a tagine to our collection of cookware.... Wed Dec 26 21:54:23 -0800 2007 3238925 16406 ziggylu 1 3238952 While I am sure you can cook a whole chicken in a tagine, I would not consider it roasted. And I am sure it would taste great. What would be the purpose of browning the bottom of a whole chicken? But then I never considered roasting a chicken in a dutch oven either. Wed Dec 26 21:39:00 -0800 2007 3238748 61669 Quine 2 3238988 Well, I would like the top and bottom of my chicken to be browned. After braising it, if I take the lid off only the top would be browned, so I figure it would be easier to brown the bottom first, before I braised it, so I wouldn't have to turn it to brown the bottom after. It would be partly roasted with the lid off. The best of both worlds hopefully. Moist from the braising, but with a browned, crispier skin from roasting. I don't care for the flabby skin of braised chicken. Wed Dec 26 22:07:32 -0800 2007 3238952 63331 blondelle 3 3239002 Look at Tony Bourdain's recipe for roasted chicken. Easy, great roast chicken, And alot easier, fewer steps. Wed Dec 26 22:17:10 -0800 2007 3238988 61669 Quine 1 3313482 We juuust did it, our second meal in our Emile Henry tagine - best way is to plonk the chicken in at around 160 (celcius) with a splash of oil; Throw in your potato's (we used whole large chats) half an hour later, and your other vegies after another 45 mins. (1hr 15) Yes it takes a long time, but I think its the secret with the tagine. About another half hour later turn up the heat a little and remove the lid; this will crisp up the skin and finish it all off - 15 mins to 1/2 an hour depending on the chook. Sun Jan 20 01:51:59 -0800 2008 3238748 159001 BeeJay 2 3313645 BeeJay what were the results? Did it give a moister chicken and did the skin still get crisp and browned? How large of a chicken did you use, and did you turn it over so the bottom browned too? Any sticking? Thanks! Sun Jan 20 06:17:28 -0800 2008 3313482 63331 blondelle