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Aga Slow Roasting Method
Answer
Dear Susanna
THE AGA SLOW ROASTING METHOD
We do not recommend slow roasting a chicken as you will get the best results - and very juicy they are too - from the rapid fast roasting in the Aga Roasting Oven. For smaller chickens they cook as per the Aga book even more quickly than in a conventional cooker:
2 lb (900g) small chicken about 45 minutes;
3 lb (1.5kg) medium chicken about 1 hour;
4 lb (1.75kg) large chicken about 1 1/2 hours.
For slow roasting meat, the general "rule of thumb" is to accurately calculate the total cooking time using the usual standard formulae, e.g. "x" minutes per lb (450g) plus "x" minutes. When that has been correctly worked out, start off with the joint in an Aga roasting tin hanging on the lowest set of runners for 30 minutes for a small joint (e.g. up to 4 lbs) and then transfer to the Simmering Oven for double the remaining cooking time. For larger joints, allow longer in the Roasting Oven before transferring, at least 45 minutes, and cover with foil if browning too quickly towards the end of this initial stage.
The principle is to get the meat hot initially (and attractively browned) before it is transferred to the Simmering Oven. For the best results, we recommend that you run your Aga so that the mercury falls on or just above the black line of the Heat Indicator at the beginning of each day, or after many hours have elapsed where no cooking has been undertaken. Some older Aga cookers do have Simmering Ovens which are a little cooler than a modern day model. If you know this to be the case, obviously allow longer in the Roasting Oven first. If cooking a larger joint using the slow method with an Aga with a slightly slower Simmering Oven, I would also recommend returning it to the Roasting Oven for a 15 minute spell every 45 minutes of the slow cooking period.
Finally, an inexpensive meat thermometer is invaluable when roasting meat and poultry with any cooker, so that you can accurately determine when it is fully cooked, preventing the equal dangers of under - and over - cooking.
Once a joint is cooked it keeps well without deteriorating in the Simmering and Warming Ovens whilst you finish off the rest of the meal. You might like to start your roast off a little earlier than the total calculated cooking time so that you have this contingency to play with.
I very much hope that helps.
Best Wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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Dear Richard, I have tried the slow roasting method as deatailed in an Aga cook book and also as directed at an Aga shop cookery demonstration. I have had problems with the joint (lamb or chicken) taking much longer than the method states. I put the meat in the roasting oven for 30 mins and then in the simmering oven for twice the remainder of the cooking time. At the end of this time it was a long way off final cooked temp and still pink - not the way we like our lamb. We keep our Aga a little below full temperature but the ovens seem to cook everything alse ok in the suggested times. Any suggestions? Susanna