Camerons Products Chicken Beer Roaster Review

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(More customer reviews)This beer roaster is amazing. We have a $100 rotisserie that we rarely used because it takes up a lot of counter space and it's too hard to clean. This simple device has replaced that clunky inconvenient machine. Now we're cooking a big chicken dinner every weekend.
The first time we used the Beer Roaster, we tried a bland Miller Genuine Draft beer. The chicken came out moist, but flavorless. After some trial and error, we found a perfect recipe.
We pick a beer with lots of flavor. Our current preference is a dark Sam Adams brew like Black Lager or Brown Ale. We then add in a big spoonful of honey. Make sure you rinse off the chicken and pat it dry inside and out with paper towels. We then apply a dry rub to the outside of the chicken (any good rub you pick-up at the grocery store should be fine). A 6-pound chicken cooks for about 2 hours at 375 degrees. Once it's done cooking, let it sit for about 10 minutes so the juices can settle down.
Everyone raves about the flavor. There's never any leftovers. It's so much better than those lousy pre-cooked chickens at the grocery. The Beer Roaster is the best kitchen gadget we've ever bought.

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Beer can chicken on stainless steel. 18/10 Stainless Steel one piece construction allows you to cook a chicken or small turkey over beer for the very best and most moist chicken ever. The beer will boil in the tube and keep your chicken nice and moist in the middle while allowing the outside to develop a wonderful crispy exterior. All the fats drip into the pan giving a reduced fat chicken while retaining all of the moisture.

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Norpro Stainless Steel Vertical Roaster, With Infuser Review

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(More customer reviews)They did a comparison of many types and styles of roaters on America's Test Kitchens, and came down to two decisions: The best way to roast a chicken is vertically, and this product beat out much more expensive roasters as their favorite.
They suggested the following, which works perfectly even without using the infuser: Place roaster in a roasting pan to catch the drippings. Make some slits in the skin, then oil, season and bake bird at 325 until it reaches a temp of 140 deg in the breast meat. Take it out for a few minutes, raise the temp to 500 deg, and add a cup and a half of water to the drippings in the bottom of the pan. This keeps them from burning and smoking in the hotter oven. Next, cook for maybe 20 min more until you hit an internal temp or 160. This gets the outside super crispy. You then glaze that sucker with your favorite glaze, bake just another five minutes, then take it out and let it cool a bit. You can then use a separator to defat the watered down drippings and use it to make a quick gravy if you desire while the bird stands for a few minutes before slicing. It really does make the most evenly crispy roasted chicken I've ever seen without using a rotisserie.

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Infuse your chicken with intriguing flavors using this vertical roaster. It will be the most flavorful and moist chicken you've ever had!Made of quality stainless steel, this roaster begins with a vertical roasting stand that attaches to a large, round drip tray (the stand collapses for easy storage). In the center of the drip tray sits a round dish with cone shaped top. Fill the round dish with herbs, spices, cider, juices or beer; as your chicken rests on the stand, the aromas and flavors from the liquids and herbs pass through the perforations on the cone shaped top, filling the cavity of the bird and adding moisture to the meat as it roasts. Instructions on using the vertical roaster are included.

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