Last week I went to a press lunch showcasing a collection of snazzy Staub cookware that Williams-Sonoma will start carrying this summer. The chefs prepared the meal almost exclusively in giant Staub slow-cookers (or cocottes, as they call them) and grill pans. That was cool, but what really caught my eye was this phallic vertical roaster awkwardly perched in the corner of the kitchen, and naturally I started thinking about chickens.
