"Posted by foodonastump Annie - The laying flat thing has me thinking your boss has ceramic? Aluminum doesn't work on induction. " Sometimes desperation is the mother of invention. A friend invite me for a dinner party, she planned a couple of dishes which needed a PC, which she did not have one. She asked me to bring mine so that she could use it. When I got to her house, I realized that she had an induction cook top and my PC was aluminum. Here was how I solved the problem: I used a large induction frying pan of hers, put some cooking oil in the pan and put the PC in the pan. It worked. A very crazy way to use an aluminum PC on an induction cook top. Not recommended, and will not be posted in the cooking tips thread :-). dcarch

We have been making this recipe for years...got the original recipe right here on this forum...we ended up re naming it "Five Hour Chicken". My kids would come home from school and smell the aroma and say "Yipee Five Hour Chicken!" They now have moved into places of their own and make it themselves....we all triple the rub recipe and keep a jar on hand at all times...the rub works great on my BBQ Pork rib recipe as well!! Both are family favourites!!

Home Cookin Chapter: Recipes From Thibeault's Table Simple Roast Turkey - High Heat Method ====================================== Source:Barbara Kafka Roasting A Simple Art Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available. There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss. Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature. The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area. If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out. Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock. 15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing. Fresh ground black pepper to taste 1 cup water or basic turkey/chicken stock . Place oven rack on second level from bottom of oven. Heat oven to 500F. Rinse the turkey inside and out. Pat dry. Sprinkle the outside with pepper. If stuffing, stuff cavity and crop, securing openings with long metal skewers. Lace them. Do not truss. Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in oven legs first. Roast until the leg joint near the backbone wiggles easily, about 2 hours. After 20 minutes, move the turkey around with a wooden spatula to keep from sticking. Remove the turkey to a large platter. Let sit 20 minutes before carving. Pour off grease from roasting pan and put pan on top of the stove. Add water or stock. Bring to a boil while scraping bottom of pan vigorously with a wooden spoon, loosening all the crisp bits in the bottom of the pan. These add intensity to the gravy. Let reduce by half. Serve on the side in a sauceboat or add to giblet gravy. 9 pounds stuffed 1 hour 45 minutes unstuffed 1 hour 15 minutes 12 pounds stuffed 1 hour 50 minutes unstuffed 1 hour 20 minutes 15 pounds stuffed 2 hours 30 minutes unstuffed 2 hours 20 pounds stuffed 3 hours 30 minutes unstuffed 3 hours Home Cookin Chapter: Recipes From Thibeault's Table Simplest Roast chicken ====================== Copied directly from Barbara Kafka's "Roasting, A simple Art" Cookbook. 5- to 6-pound chicken, wing tips removed Freshly ground black pepper, to taste I lemon, halved 4 whole garlic cloves 4 tablespoons unsalted butter, 1 cup Basic Chicken Stock or canned, water. Fruit juice. or wine for optional deglazing. Kosher salt, to taste Preheat oven to 500°F TOTAL Roasting time 50 ~ 60 minutes Simplest Roast Chicken Serves 2 to 4 Here it is, the recipe that started the book. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges. Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun. Place rack on second level from bottom of oven. heat oven to 500°E Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for Basic Chicken Stock. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic, and butter. if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. Alter the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan. Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.

A bit boring but i've done the same method for years. A roasted chicken dinner, very comforting. I roast two organic chickens using the oven roasting heat. Cut some onions in half, cut side down in the roasting pan for 'feet' under the chickens....add some big carrots cut in large chunks and a few celery ribs. Garlic. Add a cup of water and roast. Another 1/2 sheet pan of mixed veg and root veggies go on the lower rack half way through the chicken roasting. Kale or collards as a side dish. I also have a mixed sprouted grain side and/or a bean, usually white beans. Sometimes black beans. A Saturday or Sunday no brainer dinner but comfort food. Pan juices and veg make a nice gravy. Stock pot is already simmering with veg cuttings and h2o when we sit down for a nice meal. That roast chicken is then picked of meat, usually more than half left over, then the bones, the carcass back, is cracked and broken then into the stock pot. I always have chicken feet, (great pup snacks), in the freezer. And duck paws frozen in packs with duck necks for stock. The other chicken i cut into parts and give it a spice rub and marinade for a bbq style roasted chicken dinner. Pick more of the meat and fridge it. I end up with a dozen or more meals that are not at all left-overs. Chicken salad, a few qrts of soup...add some of the picked chicken to each qrt, then some of the finely sliced greens uncooked i set aside, some rice or some of the beans, fridge those container, then top with the stock/broth once it is chilled, then freeze. A few smaller pints i fill with beans and rice, then top with stock as well for the freezer. Gives me quick options later for soups. I often food saver some picked chicken with a spice rub that can be pulled out of the freezer for tacos or a filling for arepas...easy small sauce pan heat-up with some miropoix and chili sauce. Still have a few pints of just stock i freeze. Produce is expensive. My garden produce is special enough that canned or purchased stock/broth is not worthy. Making our own stock is practically free. Just the stovetop heat cost. And maybe i just enjoy it. I'm making my own choices and using basic cooking skills. I never salt it. Enough sodium in the veg. Celery and carrots and greens have plenty of salt. Fresh greens i may add later when i make soups and stews from the stock/broth have sodium as well. I may add some parm to a soup later. I adjust for salt to the table. A spicy garlic yogurt salsa as a topping for a stew or soup is huge in flavor and i may not want an extra salty. We made sea salt last spring and find a finishing salt much better added when needed, a pinch, at the table, is a better flavor enhancer as a last minute ingredient.