Nor­pro Stain­less Steel Ver­ti­cal Poul­try Roaster

Norpro’s ver­ti­cal poul­try roaster is designed to allow fats to drip off your chicken or other poul­try as it cooks, leav­ing only juicy, fla­vor­ful, lower-fat meat. The deep drip tray col­lects the fat so that it doesn’t coat your oven, although putting a bak­ing sheet under the roaster is advis­able for larger birds. The ver­ti­cal roaster pro­motes even cook­ing, since all sides are exposed to the oven’s heat. This con­fig­u­ra­tion also makes the skin excep­tion­ally crispy, a fea­ture which will be lost on those who dis­card the skin for health rea­sons The drip tray and rack are both made of stain­less steel, which con­ducts heat quickly and evenly. –Julija Gelazis

User Rat­ings and Reviews

4 Stars good buy!1
I bought this to replace the rust­ing one I bought years ago. The drip pan is a bit smaller than my old one and I was con­cerned about it being a bit top heavy if I tried to cook a large bird with it. I didn‘t have any prob­lems but I made sure the wings were tied back and a bak­ing pan was under­neath it as well. Clean-up was a snap!!

5 Stars Roasted Chicken: Sim­ple and Deli­cious
THis sim­ple device is per­fect for roast­ing chicken to per­fec­tion. It could not be eas­ier to use,and clean and store.

3 Stars Great, but by no means per­fect.…
By read­ing the reviews you’d think that this handy item was the answer to all your prayers. Cer­tainly it cooks chicken really well, drain­ing the juices off nicely. No hes­ti­ta­tion in rec­om­mend­ing it for that. But the design has 2 flaws:

1. The bowl at the bot­tom is very small and with most chick­ens you’ll find that it gets filled quite quickly. You’ll need to have another item under­neath to catch juices, espe­cially when it comes to tak­ing it out of the oven (unless you’ve got rock steady hands)

2. Once you’ve got it out of the oven, you’ve then got to get the chicken off the roaster. Dur­ing the cook­ing process the insides of the chicken that touch the metal tend to stick a lit­tle so this is by no means an easy process, espe­cially when you’ve got boil­ing hot liq­uid in the bowl underneath.

Other than that, I’d rec­om­mend it, but cer­tainly not 5 stars.

5 Stars Ver­ti­cal Poul­try Roaster
Fab­u­lous chicken, every time; moist, ten­der, and full of fla­vor. Sprayed with Pam, the cleanup of this item was incred­i­bly easy. Can’t rec­om­mend this prod­uct enough.

5 Stars Works!
What can you say about such a sim­ple item? I used Emeril’s recipe for a ver­ti­cal chicken roaster and it was yummy. I did brine the chicken overnight as rec­om­mended on another recipe site. I put the roaster in a cake pan to catch stray drips. To get the hot chicken/roaster out of the cake pan and onto a plat­ter, I inserted a bent wire (cut up wire clothes hanger) into the neck cav­ity and hooked onto the roaster and lifted it out and placed in onto a plat­ter (or else I would have had to use a lot of paper tow­els). From there it was easy to get the chicken off the roaster. Oh, before I took the chicken out of the cake pan, I used a turkey baster to suck up all the liq­uid (drip­pings and a lit­tle water) to pre­vent spills. Saved all that liq­uid, defat­ted and threw it in with the bones later to make some stock. Clean up was easy. I did PAM the thing, don’t know if that made a dif­fer­ence. Also the wires come off for eas­ier clean­ing and effi­cient storage.

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