Quote:
Originally Posted by Basanos
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We ate the cornish hens, they were solid. I need a bigger dutch oven, they barely fit in there. Browning them first got sloppy.
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I always cook fryer chickens and the like in a rotisserie cooker. Don't think I've tried it out of a cast iron pot before. Assuming you've had both, how would you compare the relative advantages and disadvantages of each?
Danth