topic Re: Technique Vertical Chicken Roaster in Kitchen

Technique Vertical Chicken Roaster

Icegoddess — Sun, 02 Nov 2025 20:10:36 GMT

Am I wrong?

They show it with vegetables cooking in a moat underneath the chicken. With all the warnings about chicken and salmonella, is this really safe? Does it cook well enough to kill that bacteria? It's just kinda ewwww to me. Personally, I don't like my veggies cooking in the juices of any meat, which then tranfers the flavor of the meat to the vegetables and then you end up witha one-note meal.

Re: Technique Vertical Chicken Roaster

Still Raining — Sun, 02 Nov 2025 21:20:27 GMT

Missed this showing and went to see the video. Oh my eyes!!!! So sorry I ever saw this mess. Just NO.

And I had a baked chicken thigh and a little potato for lunch 😳

Re: Technique Vertical Chicken Roaster

tipsy — Sun, 02 Nov 2025 21:26:18 GMT

Do you meant the Chefologist Nonstick Rapid Poultry Roaster? It's just something to put the chicken on for cooking. The oven does the cooking. As long as the chicken cooks to the proper temp the vegetables will be fine.

Re: Technique Vertical Chicken Roaster

Zhills — Sun, 02 Nov 2025 23:12:23 GMT

These have been around for a long time. the center being open allows the heat to cook the chicken from the inside as well as the outside!

Should reach a safe temperature more quickly than not using one.

Re: Technique Vertical Chicken Roaster

PA Mom-mom — Sun, 02 Nov 2025 23:18:59 GMT

@Icegoddess We have used these on the grill, smoker and in the oven. Never put veggies in the moat, but they would have been well cooked by the time the chicken was done. Frankly, cooking them in the meat juices would be delicious. Don't you make pot roast? We just don't do the veggies, because DH doesn't eat root vegetables anymore due to blood sugar. However, I have put herbs inside the chicken and onions below to enhance the flavor.

Re: Technique Vertical Chicken Roaster

Icegoddess — Sun, 02 Nov 2025 23:29:42 GMT

@PA Mom-mom I've only made pot roast in the slow cooker, and like I said above, it all tastes the same to me. I'd rather cook the meat and veggies separately so thay have their own flavor.

Re: Technique Vertical Chicken Roaster

PA Mom-mom — Mon, 03 Nov 2025 00:03:27 GMT

@Icegoddess wrote:
@PA Mom-mom I've only made pot roast in the slow cooker, and like I said above, it all tastes the same to me. I'd rather cook the meat and veggies separately so thay have their own flavor.

@Icegoddess I get it. You certainly don't have to cook the veggies in the moat. If you just want to do a chicken, you can find the tripods in any grocery store. They are not expensive. I really like using a half a can of beer and herbs instead.

Lately, we have just spatchcocked our chickens when we smoke. We think the result is more flavorful.

Re: Technique Vertical Chicken Roaster

Icegoddess — Sun, 02 Nov 2025 23:44:42 GMT

@PA Mom-mom Yeah, I wasn't considering buying one. They've been around forever it seems. It's just the 2 of us, so I usually just do a couple of breasts.

Re: Technique Vertical Chicken Roaster

patbz — Wed, 05 Nov 2025 00:45:31 GMT

For 40 yrs we've used a Spanek ( I believe they are the originates of this cooking method). Over the years we've acquired and used other sizes of this vertical cooker for turkey and Cornish game hens. I lived in Germany for over a decade and this method tastes exactly like Wienerwald chicken that I loved. We don't do veggies in the same pan but loosening the hens skin and slipping in pats of butter prior to cooking is delish!

Re: Technique Vertical Chicken Roaster

ncmama — Thu, 13 Nov 2025 23:41:39 GMT

Isn't this the same idea as what we used to call Beer Can Chicken. We used to leave a little beer in the can so it would steam as well as roast. I recall that it wasn't always to get the can out of the chicken!

Re: Technique Vertical Chicken Roaster

Carmie — Thu, 13 Nov 2025 23:52:09 GMT

I don't have a vertical roaster, but I roast veggies in the roaster with meat ( beef, pork, chicken and lamb) and have all of my life as did my mother who was a chef.

The heat of the oven should kill anything. As long as the meat is done to a safe level, the veggies are safe to eat too.