Published March 1, 2009. Web Exclusive.
Vertical roasters cook poultry evenly and crisp the skin all over—and you don’t have to turn the bird the way you would on a traditional V-rack.
Vertical roasters cook poultry evenly and crisp the skin all over—and you don’t have to turn the bird the way you would on a traditional V-rack. But this technique depends on choosing the right roaster: Models that seemed flimsy created concerns about the chicken tipping over, and we didn’t like designs where the chicken sat in its own fat. We tested five models priced from $11.99 to $110, in materials from metal to porcelain to clay, using them to prepare our Glazed Roast Chicken. A few came attached to their own oval roasting pans, one was a simple tube, others had shallow metal trays and infusers for adding liquids before roasting. Our two top performers excelled in even roasting and sturdiness.
