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Vertical Roaster

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  • SpongeBobSquarePegs Jun 16, 2006 02:01 PM
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Can anyone recommend a Vertical Roaster I can use in the oven to cook whole chickens?

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  1. I have a little one that I have had for years, a cheap one from Hoan. I like that it collapses and goes back into its box for easy cleaning.

    Make sure that the one you buy is not too tall. I have another stainless one that is sturdy enough to vertical roast a duck. The problem with it is that with a duck on it it will not fit in my full sized oven even on the bottom and lowest rack.

    1. These little gadgets are very nice because you get crispy skin 360 degrees instead of just on whatever side is up. The only problem with them is that you have to lower your rack and that means a lower temp. But you could still crank the oven up to 500 degrees and go with that - for a best result - probably most chix would be done in 45 minutes top at that temp. Before I bought my $99 Compact Ron Popeil Showtime Rotisserie (plug!) which makes the best chicken ever - I had the little chromed wire type vertical roaster insert - in fact you usually get 2 in a pack. They're very inexpensive and sturdy - probably Bed Bath & Beyond, QVC.COM, Macy's, I don't think you'll have trouble finding them.

      3 Replies
      1. re: Niki Rothman
        s
        SpongeBobSquarePegs

        Thanks Niki, I was in BBB yesterday looking for one and the only kind they had were one's that you can insert a beer can into the stem part and the put chicken over the whole thing. I'll keep looking.

        1. re: SpongeBobSquarePegs

          Hi Sponge Bob,
          I just looked at Target, QVC - and neither has it. But I googled "vertical roaster" and there were many sites offering it. I think I've seen them in cooking supply catalogs I've gotten in the mail. Try Vermont Country Store website - they specialize in old fashioned type home products.

          1. re: SpongeBobSquarePegs

            If you want an all-purpose poultry roaster that will handle bigger birds, you can spend a shitpile to get one @Sur La Table/Wms. Sonoma. However, if you just want a trusty little chicken roaster, you can order one here:

            http://hymansmithcoffee.com/detail.as...

            The co. that made these apparently went out of business & these guys are buying up surplus. When I needed one for a gift, I called them (~1 yr. ago.) & ordered one. They were superb. (Total cost ~$5.
            )
            I'm a total non-gadget person, but I gotta say these are god's gift to the kitchen. For a chicken up to 3-1/2 - 3-3/4lbs., just pop in oven @425 for 1-1/4 hrs. If chicken larger than that, put on cookie sheet - unless you like cleaning spatter off oven!!

            The other Fantastico aspect is that you can cook 4-6 chickens at once, depending on size of yr. oven. (Obviously adjusting cooking temp & time.)

            Personally, I wish someone would come out w/a Stainless Steel Version of these for ~$15.

            If you absolutely cannot find any of these left, I have a pile of extras in my closet - can't have too many of these for gifts - so lv. email address, & perhaps we can work something out.

        2. Niki, as always, brings up great ideas for the purchase as well as using it. I had the same problem with moving the rack way down in the oven and tried to develop an alternative to get crispy 360 skin. I think i have a great method. butterfly a whole chicken along the back bone, push down heard on the breast bone and spread it open on a baking rack. place chicken and the rack on a sided baking sheet. Pre-heat oven to 425. Bake for 35-40 minutes (if you have a convection oven, place on convection roast cycle for the last 20 minutes). nice and crisy outside and juicy inside.

          1 Reply
          1. re: jfood

            That sounds like part of a Rick Bayless recipe that I made a few months back and it worked great!

          2. My brother bought me one of these, so I don't know where it came from, but it's one of the sturdy ones intended, I think, to make beer-can chicken. It's great, but requires some adjustment. At 480 convect (equivalent of 500 non-convect), a chicken just out of the fridge is browned and cooked in 22 minutes.!. A chicken brought to closer to room temp is cooked well before the skin is browned, so beware.