Skip to main content

Just tried a new Cast Iron Vertical chicken roaster. I don't like to necessarily endorse products on this site but this one worked well for me. I have done two chickens with the device and loved the end results both times. I have to confess that I bought this to do a turkey next thanksgiving but I wanted to practice a few times before then and decided to do chickens. I realize you can use beer cans and other types of vertical roasters but this one catches a lot of the dripping fat and you can even put some vegetables in the skillet to cook with the chicken. Anyway I liked it. Used in an CS 025. Amazon.com: Emeril by All-Clad E96490 Cast Iron Vertical Chicken Roaster, 13-Inch, Black: Upright Roaster: Kitchen & Dining
Last edited {1}
Original Post

Replies sorted oldest to newest

I turn it up to 300. Highest the CS 025 will go. Took about 2-2.5 hours with probes in the breast and thigh. 160/175 respectively. Skin is the same problem with chickens and turkeys. ie. not very good, rubbery. It basically falls off when you carve the chicken. I might try to preheat the oven to 500 and throw the whole roaster with the bird in for a few minutes next time.

Add Reply

×
×
×
×
Link copied to your clipboard.
×