Poultry roaster ceramic

Poultry cooking made easy: Prepared ready for the kitchen, it is simply placed on the cone. This heats up in the oven, thus cooking the roast evenly from all sides (even from the inside). The meat becomes tender and juicy, the skin crispy - especially if you carefully loosen it before cooking and rub the poultry meat with a little butter. Add a pinch of salt, a few sprigs of thyme, rosemary or sage leaves, possibly some grated lemon zest and you have a special poultry treat. Excess fat drips into the drip pan, in which you can also cook a few potatoes as a side dish or onions and root vegetables for a sauce. This large poultry roaster is made in the Westerwald region of Germany from the same material as the real Roman pot, but glazed so you don't need to water it before use. The glaze also makes cleaning easier.