Staub Oval Roasting pan size for a roast chicken?
I have been lusting after a Staub roasting pan, and would like to buy one to specifically use for roasting a chicken. I am lost as to the best size of pan to get. They come 9, 11, and 12 inches. When I roast a chicken, it is usually just a chicken, though sometimes I will throw some onion, shallots, carrots or even some potatoes at the bottom of the pot to roast as well.
What size would fit a chicken best?
The Staub measurements of those pans include the handles. The 9" pan is tiny and would only fit a small Cornish hen. The 11" pan is actually about 9 x 7 on the bottom. OK, maybe for a smaller 3-4 lb chicken. I would get the 12.5 size for 4-5 lb. chicken. You might as well roast veggies with it as they are delicious and you are using the oven anyway. Many people roast a 4 lb chicken in a 10" frypan.
WS has the Staub 10" skillet reduced today only to $64. 20% off $79.99. They also have the 11" $90 one for 20% off. Not sure if they have it in the stores though. I saw it online.
Oh, wabi, I dream about this very subject. Alas, I do not think the perfect roasting pan for a chicken actually exists. Everything is a compromise. Do you roast 3 pound chickens or 5 pound chickens? Do you use a rack? Do you roast at low heat, or crank the dial way up there?
You can use a pyrex dish or a cast iron skillet or a small jelly roll pan or a small Mauviel roasting pan, or a Staub product, certainly, but to begin, I would measure your typical chicken. I, for one, usually butterfly (spatchcock) my chickens, and for me an ideal size pan would be about eleven inches all around. That will handle a three to three and a half pound chicken nicely. And in fact I just ordered an All Clad "low casserole," a sort of braiser pan, tri-ply, from Sur la Table, expressly for this purpose. If you do not remove the backbone from your chicken as I do, the shape of your bird and the size of the roasting pan needed will be different. Do you roast atop carrots or onions or potatoes, thus elevating your chicken off the bottom of the pan? If so, you'll need to consider the depth of the pan. You might want to think about a pan which can be used in a variety of ways. For example, Williams Sonoma sells lovely Staub fry pans in ten and twelve inch sizes. Would one of those fit your needs--and be handy for other things, too? Finally, consider weight. A hot, six or seven pound pan holding a four pound chicken means hoisting ten or eleven very hot pounds. Are you up to that? (You might want to buy welder's gloves.)
I'm sure there are many more experienced cooks who can offer better advice on this subject-- and I look forward to their comments.