For roasting chicken, a poulard or smaller duck.
You place the fowl on the middle cone; as it heats up, the bird is simultaneously cooked from inside and out, more evenly and more quickly, leaving the meat tender and the skin brown and crisp. The superfluous fat drips into the bowl-shaped base. Made in Westerwald, from the same material as the famous Romertopf, but glazed, so it doesn’t have to be soaked before use, and is easier to clean.
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