people often ask about using the solar oven so today i decided to document roasting a whole chicken.
first, i soaked the whole chicken in a brine for 3-4 hrs (organic- Mary’s Farm, sold at Galleria. i prefer Mary’s whole chicken to her scrawny legs.).
i opened the oven to pre-heat at 10:30 am, leaving a brick in it to absorb the heat so the oven won’t bake itself before i put the food in. It was sunny & 75 degrees outside with no wind.
ingredients: 3.5 lb chicken – rinsed zest 1 lemon 4 lemon sections 1 tsp coarse sea salt 4 garlic cloves rosemary, thyme, oregano from garden 1/4 c plain yogurt.
pound garlic, cut herbs, lemon, & salt
add to yogurt; add zest.
massage the yogurt mixture inside & outside chicken. (really hard to take photos with hands covered in yogurt)
today i had sweet potatoes that needed to be cooked to i cut them in half, lengthwise, placed them in the BLACK, covered roasting pan.
potatoes made a raft for chicken. (Black cookware absorbs the heat best). Total weight of food was 7 lbs, so i knew it would take longer to cook. Could have used two ovens – but why use another pan?
by 11:15, oven was 300 degrees.
i removed the brick, put in the chicken and re-positioned the oven to capture full sun.
An hour later i repositioned the oven.
Everything was thoroughly cooked and delicious by 2:30 pm.