The Chicken Sitter ..... love it !
- LotusRapper Jul 30, 2014 08:07 AM
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
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 flavor...to 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.
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.
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.
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."