Tin Kitchen - Fireplace Oven for Poultry & Roasts
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An 18th century design, handcrafted by regional TinsmithAt Beekman 1802 we often look to history to discover useful gems that have been overlooked in the march of progress. So when we first read about Tin Kitchens, we knew we had to have one for our own home...just as Joanna Beekman probably had one long before we arrived at the Beekman.
Tin Kitchens are the perfect solution for cooking a roast or turkey on occasions when we need our regular oven for pies and side dishes. Using an open fireplace as the heat source, the design of Tin Kitchen reflects the heat back onto the meat, to ensure a seared, crisp exterior and moist tender interior. The hatch lid can be opened during roasting to baste. And the Tin Kitchen also collects the drippings to make amazing gravies. It's the best-kept 18th century secret we've ever discovered!
Tin Kitchens are made to order by regional tinsmith, Michael Houser. Expect approximately 2-3 weeks for delivery.
Tin Kitchen Instructions -
1. Line the bottom of the tin kitchen with foil, if desired, to make clean up easier.
2. Skewer roast or poultry on main rotisserie spit. (Tin Kitchen is not recommended for stuffed poultry.)
3. Slide smaller skewers through meat, as well as open slots on spit, to keep meat from sliding. Place pointed spit tip into hole on side of tin kitchen that does not have additional timer holes. Then lift the ring on top of tin kitchen on the side with timer holes to enable spit to slide into slot. Push ring back down to ensure that spit does not come free during rotation.
4. Place tin kitchen on hearth next to, but not too close to fire (too high temperatures can melt soldering material.) If unsure of distance, hang an oven thermometer from top of tin kitchen, and set tin kitchen at a distance that keeps temperature at approximately 350F.
5. Using hot pads, rotate spit approximately every 8 minutes, using holes as guides.
6. Tin Kitchen lid may be opened using hot pads during cooking to baste meat.
7. Meat is done when meat thermometer inserted into thickest portion reaches temperatures associated with common food safety guidelines. To remove meat, lift ring on top to release spit, remove small skewers, and slide meat onto a warmed platter. Please use hot pad to protect from burns at all times.
8. Juices that gather in the bottom of the tin kitchen may be poured, using slot on side, into separate pan to make gravy.
Care Instructions - The tin coating on the roaster is fairly soft. Use only a soft sponge or dish rag with dish detergent to clean after use. DO NOT use steel wool or scotch brite to scour. Rinse with hot water and dry immediately.
The tin may smudge a little with each use. This is normal.
- Custom made to order by artisan expect approximately 2 weeks for delivery