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Jul 30, 2014 08:07 AM

The Chicken Sitter ..... love it !

No, not someone you hire to mind your chickens when you're out of the house, LOL.

But essentially a fancy beer can chicken roaster, made of porcelain. I've been thinking of getting/using a stand-up roaster for awhile now, but shied away from those cheapy metal stands (with or without a "beer can"-like contraption). Well, finally my inner snob is satisfied by this Chicken Sitter I found at a local gourmet cooking supplies store:

First roast took place over the weekend, a 4.5lb fryer. I sprinkled kosher salt + coarse pepper inside the bird's cavity. Inside the Sitter I poured in 1 cup mix of white wine, twigs of rosemary, couple wedges of lemon, and maybe 1/4 cup finely diced red onion. Sprayed the outside of the Sitter with cooking spray, placed fryer over Sitter, brushed some olive oil and more salt/pepper on the bird's outside, and in she goes into a preheated 380F oven.

Just 30 mins later the incredible aroma permeated my kitchen. A quick internal temp check showed the chicken was already at 140F ! 20 mins later (50 mins from start), the internal temp was now at 185F. The bird had a superbly golden crispy skin, while very little juice was dripping down the side of the Sitter. This could only hint SUCCESS .... crispy golden skin with moist, succulent meat inside. I turned the heat off and let the bird stay in for 10 more mins before taking out to cool on a rack. So there it is .... that was one of the best-tasting, quickest and most convenient roast chickens I have ever made. Thumbs up ! :-D

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  1. Vertical roasting is indeed a favorite way to cook a chicken....however, I'm not a believer that beer or any other liquid actually enhances test the belief, I used beer with a tremendous amount of hot, spicy seasoning in the well...the finished product did not have a hint of heat from the inside.

    2 Replies
    1. re: fourunder

      I wondered about how little/much any flavorings inside the roaster would actually infuse the chicken. Admittedly I couldn't taste any rosemary/wine/onion in the chicken. But the meat was super tender and moist so I'm sure the vertical orientation and the liquids inside the roaster helped with that.

      1. re: LotusRapper

        I agree vertical roasting is a superior way to prepare any poultry. It's the easiest way to get consistently cooked meat and crispy skin. Vertical roasting is how Cantonese BBQ and roasted meats are prepared.

    2. I have never once been tempted to try the beer can thing but you have me intrigued. It doesn't help that the attractive sitter is nice looking. Rats.

      1 Reply
      1. It's been scientifically proven that the liquid does nothing, but the vertical part does all the magic. I used to have a link to the site that did all the variations and had all the data but now I've lost it. I'll post it if I can find it.

        ETA: Here are a couple:

        Basically the point of both is that a vertical wire roaster rack is far superior as it will condusct heat better. A solid form filled with with liquid isn't as effective and is a waste of anything flavored in the liquid (such as beer). And absolutely none of said liquid goes into the bird or "keeps it moist."

        3 Replies
        1. re: acgold7

          Even so, it doesn't do any harm, right? Surely there is good kitchen karma to be had by the vapors resulting from white wine, garlic and rosemary.

          1. re: tcamp

            As a kitchen air freshener, sure. Does nothing for the bird.

            You're better off rubbing them on the bird first or making a sauce with them.

            1. re: acgold7

              I'll go with the good kitchen karma bit :-)

        2. Nah... I'll keep my Norpro.