I am preparing a buffet for 40 and needed to brown the chicken braciole . Not having a roasting pan to accommodate the entire lot I borrowed one from a friend. Large, deep and non sitck.....a big mistake. The meat was done way before it browned. I deglazed the pan with some chicken stock and browned the juices over high heat in a separate saucepan, some what saving the appearance but I wonder if there is a roasting pan that would do the trick ? What steps do you take and what pan gets a good brown before finish
I did not use my thin bottomed SS roaster- not large enough. Like wise the Le Creuset Dutch oven. Should have bit the bullet and did multiple batches browning the rolls first then finishing them off in the oven but I didn't have all day. The other option was to crank the oven to 500 which burned the oozing stuffing. Che disastro !!!
Mamma Mia !