vertical chicken roaster work??

Ferrante said:

This looks like an interesting product...

It's a piece of junk designed primarily to separate you from your
hard earned money and become filler at some future garage sale.

nb

Ferrante said:

This looks like an interesting product, yet I have never roasted a
chicken, uncovered, in the oven. Please look at it and let me know if
you think it is possible to get a chicken to look like this? Plus, I
wonder how hot and long an oven would have to be on to achieve
"doneness?"

http://www.fingerhut.com/productgroup.aspx?offergroupxid=27548&categoryxid=0

Mark, vertical chicken (we call it "dancing chicken" in this house) is
sublime and the only way I roast it in my oven. The skin comes out
crispy and brown all over. I use a less expensive version (under $10)
and place it in a cast iron pan. This one is similar to mine:
http://fantes.com/images/6108racks.jpg

sf said:

Ferrante said:

This looks like an interesting product, yet I have never roasted a
chicken, uncovered, in the oven. Please look at it and let me know
if you think it is possible to get a chicken to look like this?
Plus, I wonder how hot and long an oven would have to be on to
achieve "doneness?"

http://www.fingerhut.com/productgroup.aspx?offergroupxid=27548&categoryxid=0

Quoted message said:

Quoted message said:

Mark, vertical chicken (we call it "dancing chicken" in this house) is
sublime and the only way I roast it in my oven. The skin comes out
crispy and brown all over. I use a less expensive version (under $10)
and place it in a cast iron pan. This one is similar to mine:
http://fantes.com/images/6108racks.jpg

Barbara, I bought something similar to that for my brother years ago, from
Williams Sonoma, I think it was. But the vertical roaster was also made of
cast iron. I remember him dancing around on Christmas morning asking, "Is
this like a cod-piece?" (laughing) It could be used on the grill or smoker
as well as in the oven and turned out some really nice roasted chicken. I
couldn't recommend what Ferrante asked about one way or the other. I'm
always a tad leary about "As Seen on TV!" things.

Jill

notbob said:

Ferrante said:

This looks like an interesting product...

It's a piece of junk designed primarily to separate you from your
hard earned money and become filler at some future garage sale.

nb

I'm seriously not impressed. DD bought one for me as if I need another
kitchen gadget. It will be out at the next yard sale or charity box.

In article <[email hidden]>, Ferrante

Quoted message said:

This looks like an interesting product, yet I have never roasted a
chicken, uncovered, in the oven. Please look at it and let me know if
you think it is possible to get a chicken to look like this? Plus, I
wonder how hot and long an oven would have to be on to achieve
"doneness?"

Mark

I love my vertical roaster, Mark. Mine is just a wire rack that you
stick birdy on -- and it was about $5 not 24 plus postage. I'll take
mine any day of the week. Yeah, the chicken looks like that. Time?
maybe 20 minutes a pound at 350? Follow the directions that I'll bet
are supplied. Or check a cookbook.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-19-05

In article <[email hidden]>, notbob

Quoted message said:

Ferrante said:

This looks like an interesting product...

It's a piece of junk designed primarily to separate you from your
hard earned money and become filler at some future garage sale.

nb

Pfftthhggbbtt! Mine works swell. Fat drains into a catcher dealie. I
love it. Have a couple prunes. Sourpuss. "-)
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-19-05

Melba's Jammin said:

Pfftthhggbbtt! Mine works swell. Fat drains into a catcher dealie.

LOL!...

It's not like I roast my chickens in a bucket of mud. I also us a
rack in a pan. Gotchta catch those juices. But, vert vs horz?
....gimme a break. Besides, how do you keep the stuffing from falling
out? 😉

nb

~patches~ said:

notbob said:

Ferrante said:

This looks like an interesting product...

It's a piece of junk designed primarily to separate you from your
hard earned money and become filler at some future garage sale.

nb

I'm seriously not impressed. DD bought one for me as if I need another
kitchen gadget. It will be out at the next yard sale or charity box.

That's where to buy these things if you want to try them. My latest
yard sale finds are: a table top convection roaster (round, with the
heating element in the top) that I got for 10. Like new. I like it,
but my kitchen is ultra small, so will limit my usage. An Ultimate
chopper, still in it's box, new for 10.00. I use it all the time. My
son and girlfriend went with us yesterday and bought a vertical electric
roaster..the jury is still out on that one since they haven't used it
yet. And I bought a Sony toasty bagel oven, that I am not crazy about,
but got it for 4.oo when they sell new for 45. US. I'll play around
with it this week to see what it's limitations are. It is nice and
compact and fits on my counter well. In the long run, I have the fun of
trying these things for very little money. ....Sharon

sf sf@see_reply_address.com said:

Ferrante said:

This looks like an interesting product, yet I have never roasted a
chicken, uncovered, in the oven. Please look at it and let me know if
you think it is possible to get a chicken to look like this? Plus, I
wonder how hot and long an oven would have to be on to achieve
"doneness?"

http://www.fingerhut.com/productgroup.aspx?offergroupxid=27548&categoryxid=0

Mark, vertical chicken (we call it "dancing chicken" in this house) is
sublime and the only way I roast it in my oven. The skin comes out
crispy and brown all over. I use a less expensive version (under $10)
and place it in a cast iron pan. This one is similar to mine:
http://fantes.com/images/6108racks.jpg

I have a set designed like that one. One large enough for turkey, one for
chicken and two about right for cornish hens. I don't cook whole birds
any other way. And they always finish looking like the OP's picture. I
suspect though that they original post is about one of those can like
gizmos attached to a pan of some sort. I wouldn't waste my money
on it. I believe the gadget source carries the wire type in sets like
mine. The set also comes with attachments to hang skewers of kabobs
vertically around one of the wire racks. (http://www.gadgetsource.com/)
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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"Ferrante" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This looks like an interesting product, yet I have never roasted a
chicken, uncovered, in the oven. Please look at it and let me know if
you think it is possible to get a chicken to look like this? Plus, I
wonder how hot and long an oven would have to be on to achieve
"doneness?"

http://www.fingerhut.com/productgroup.aspx?offergroupxid=27548&categoryxid=0

Mark

It's a gimmick - save your money.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article <[email hidden]>,

Ferrante said:

This looks like an interesting product, yet I have never roasted a
chicken, uncovered, in the oven. Please look at it and let me know if
you think it is possible to get a chicken to look like this? Plus, I
wonder how hot and long an oven would have to be on to achieve
"doneness?"

http://www.fingerhut.com/productgroup.aspx?offergroupxid=27548&categoryxid
=0

Mark

Waste of money...

For $5.00, I can get a "beer can" roasting rack thingy at the local
store and just stick it in a roasting pan I already have on hand if I
wanted to roast vertically!

Personally, I prefer to roast chickens breast side down to keep the meat
more moist. You can put it up on an eleveated (footed) roasting rack and
pile veggies around it too if you want.

I have a couple of footed roasting racks I use for duck.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

For $5.00, I can get a "beer can" roasting rack thingy at the local
store and just stick it in a roasting pan I already have on hand if I
wanted to roast vertically!

While it produces crispy skin all over, and does cook a bit faster (hot
metal inside the bird), I found when I did it that it was much messier.
Grease seemed to spatter much more than regular roasting.

I usually roast my chicken on a bed of carrots, onions, mushrooms & parsnips
which I later puree to add to the gravy.

Gabby

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love my vertical roaster, Mark. Mine is just a wire rack that you
stick birdy on -- and it was about $5 not 24 plus postage. I'll

take

Quoted message said:

mine any day of the week. Yeah, the chicken looks like that. Time?
maybe 20 minutes a pound at 350?

That sounds like the one that I have had for about 20 years. It does a
great job on the chicken but roasting the bird uncovered leaves a big
splattered mess in the oven. I would only use it in a self-cleaning
oven

In article <[email hidden]>, "Desert Rainbow"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love my vertical roaster, Mark. Mine is just a wire rack that you
stick birdy on -- and it was about $5 not 24 plus postage. I'll
take mine any day of the week. Yeah, the chicken looks like that.
Time? maybe 20 minutes a pound at 350?

That sounds like the one that I have had for about 20 years. It does
a great job on the chicken but roasting the bird uncovered leaves a
big splattered mess in the oven. I would only use it in a
self-cleaning oven

If you cover it, is that roasting it?
Let the games begin!
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-19-05

Melba's Jammin said:

If you cover it, is that roasting it?
Let the games begin!

LOL.. you're bad. So very bad.
Goomba

Melba's Jammin said:

In article <[email hidden]>, "Desert Rainbow"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love my vertical roaster, Mark. Mine is just a wire rack that you
stick birdy on -- and it was about $5 not 24 plus postage. I'll
take mine any day of the week. Yeah, the chicken looks like that.
Time? maybe 20 minutes a pound at 350?

That sounds like the one that I have had for about 20 years. It does
a great job on the chicken but roasting the bird uncovered leaves a
big splattered mess in the oven. I would only use it in a
self-cleaning oven

If you cover it, is that roasting it?
Let the games begin!

Depends on whether it is considered hamburgers or meatloaf burgers <VBG>

OmManiPadmeOmelet said:

For $5.00, I can get a "beer can" roasting rack thingy at the local
store and just stick it in a roasting pan I already have on hand if I
wanted to roast vertically!

I have done a lot of chickens on the barbecue (big green egg) and after
a short time got tired of the tippy nature of beer cans (especially on
a barbecue). The roasters are a pretty cheap alternative. Sometimes I
see them for $2.99 (ace hardware?).

.... there is also the question of which beer cans are actually
plastic-lined and how hot you want to heat them.

In article <[email hidden]>,

Quoted message said:

OmManiPadmeOmelet said:

For $5.00, I can get a "beer can" roasting rack thingy at the local
store and just stick it in a roasting pan I already have on hand if I
wanted to roast vertically!

I have done a lot of chickens on the barbecue (big green egg) and after
a short time got tired of the tippy nature of beer cans (especially on
a barbecue). The roasters are a pretty cheap alternative. Sometimes I
see them for $2.99 (ace hardware?).

... there is also the question of which beer cans are actually
plastic-lined and how hot you want to heat them.

Well, the beer can roasters I was referrring to are made from cast iron.
They are an actual rack that holds both the can and the chicken.

You can put the chicken on it without the can. ;-)

They also sell a double one that holds 2 cans and 2 chickens.

I've also seen that cone shaped roaster that is supposed to hold a
chicken upright, but since breast meat has a tendency to get dry, I've
been leery of trying to roast a chicken upright. I normally roast them
breast side down.

Now that I have this electric grill that I use nearly daily, I've
re-developed an appreciation for chicken breast meat. For years I'd
rarely if ever eat it! But, this grill cooks it so that it's moist,
tender and not the least bit dry.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Melba's Jammin said:

Time? maybe 20 minutes a pound at 350? Follow the directions that
I'll bet are supplied. Or check a cookbook.

You're suggesting someone should READ directions?!?! I crankup my
oven to 375º- 400º and let 'er rip until the bird looks brown enough.

🙂