Hi chowhounders - making an attempt at Julia's Poulet Roti, but I'm running into two questions. First of all, is a roasting pan absolutely necessary, or could I improvise? As in cast iron skillet, enamel dutch oven, deep walled cookie sheet? Positives and negatives to each of the previously listed? Potentially willing to shell out the money for the roasting pan, but would like to have a convincing reason first. Also, using the rotate and baste method Julia describes in MTAOFC, does she imply that the bird would be resting on a V or U rack, or is it directly on the pan? I could figure out a rig for the rack on one of the previously mentioned cooking vessels if needed. Also, any advice past what Julia mentions in the book?