Review on 🍗 Norpro 265 Stainless Steel Vertical Roaster: Infuser, 8.5 inches, Silver – A Perfect Roasting Solution by Jesse Runninger

I recently had to replace our first Norpro roaster. On the old one, the seam began to diverge where the glass "beer can" is attached. At first I thought it was premature until I looked at our order history and saw that the old order was over four years old. As far as we're using it, that means he roasted about 100 chickens. I am satisfied with this longevity. I've cooked beer can chicken and once made beer can turkey at a smokehouse. If you like roast chicken in the oven, then this gadget is for you. It is easy to use and consistently delivers good results. The product is well made, it keeps the chicken upright with no risk of tipping over, easy to assemble and disassemble. Someone said there are no instructions in the kit. To quote a colleague, "Let me google that for you." There are dozens of beer can chicken recipes, below I'll share my favorite. Tips: Lubricate the metal racks with oil. This will help remove the chicken from the gadget more easily. If it's still hard to get off the grates, the best tool I have in the kitchen is to use kitchen scissors to loosen the top of the chicken and snip off a few inches. - Use the baking sheet underneath. I personally put this in a disposable cake pan and place it on a baking sheet. There will be splattering as the chicken cooks, but most of it stays in the griddle - I prefer to use chicken broth over beer. I just had better luck with this and it keeps the chicken very moist. I like to add some minced garlic to the brew. There are basically two types of recipes on the internet. Some call for an oven at 325 or 350 degrees. I stumbled across one that called 425 which I used. My oven has a convection roast cycle and I set the oven to 440 (which lowers it to 415). I typically use about 5 pounds of chicken. I wash and dry the chicken, then rub olive oil on it. In addition, I sprinkle it with minced meat (I used different varieties). When the oven is hot, I put the bird in, wing-back, which is the convection heat source in my oven. I roast this way for 20 minutes, rotate the roaster and bird 180 degrees for 20 minutes so that the other side of the wings faces the heat source, then rotate the carcass back to the heat source for 22-23 minutes, then rotate 180 degrees, leaving the side of the chest exposed to the heat last for another 22-23 minutes. The results were consistent: crispy crust, perfectly cooked inside and juicy every time. If you don't have a convection oven, just set it to 425, and unless your heat source is from behind you probably can't turn the bird over. Feel free to experiment with the liquids in the mug. By the way, the quality of a device that arrived two weeks ago is identical to the quality of a device that lasted more than 4 years and 100 chicks. This is one of my favorite kitchen gadgets.