Review on 🍗 French-Made Matte Black Staub Cast Iron 9.5-inch Vertical Chicken Roaster by April Simpson

Very expensive - bought this when I needed a visa and gave Revain credit. The most important thing is to let the chicken come to room temperature before roasting, otherwise the chicken innards will not cook properly. If you don't want part of the neck and wings to drown in the chicken liquid and fat (leaving the skin saggy instead of crispy), take this thing out and drain those liquids as they build up. I wish Staub would sell a grill to match this roaster so the liquid can collect without drowning the chicken. Nevertheless - we like to use it!