Review on 🍗 Deluxe Stainless Steel Vertical Meat Poultry Chicken Turkey Roaster by Norpro - Model 266 by Sara Rocha

I love roasting a whole chicken in a vertical roaster or grill. I always salt my poultry, be it chicken or turkey, for a number of reasons: the white meat stays juicy and the fat is also broken down. My brine is less than ¼ cup sea salt and ¼ cup brown sugar with water (make sure the salt and brown sugar are completely dissolved), then place the chicken and add water just until it coats the chicken, as well you may need to turn the chicken to remove all of the air from the chicken so it stays submerged in the brine. I also check that the chicken is completely thawed before salting so you can remove the inner bag and also trim excess fat from the tail or back. I leave the chicken in the brine for at least 3-4 hours; This is very important. After salting, RINSE the chicken thoroughly to remove excess salt, then use a vertical rack to air dry the chicken for at least one hour. My dry rub is made with freshly ground pepper but you can use your imagination for different rubs, just make sure the rub isn't salted as the chicken was in salt. Oh, I always put a vertical roasting pan in a Pyrex pie pan to catch excess oil and avoid oven mess. I find it helpful to use an oven probe to stick into the breast and down to the thigh bone and bake to 180 degrees. secretes fatty oil; The positive aspect of the vertical fryer is that the chicken is not lying in its own juice and oil. In addition, the vertical fryer makes the skin of the chicken nice and crispy. When the temperature reaches about 145 degrees, I turn the chicken over if you're using a conventional oven to roast. Remember that if you want to make a sauce, you should try chicken juice. You may think the juice is too salty. I hope this review will encourage you to purchase the Norpro Stainless Steel Vertical Poultry Roaster. Again, since vertical frying is a much healthier way to cook a whole chicken.