I really love kitchen gadgets. The problem is I need a bigger kitchen to store all the gadgets I’d like to have. On the other hand there are also plenty of gadgets that I think are just a waste of money (not to mention valuable storage space). Vertical roasters fall somewhere between great gadget and waste of money. They are available in the whole gamut of prices – I’ve seen them for as little as $3.99 and as much as $229.00. I honestly don’t know if they work differently enough to warrent the price differential.
Why roast vertically? Two reasons: The skin is crisp all around the chicken, not just on top; and the chicken cooks more evenly. That’s because the metal tube on the inside conducts heat cooking the chicken from both inside and out instead of just from outside in. So here’s my solution to the should I buy a vertical roaster…the bundt pan. It’s something I have on hand and can do the same thing as the vertical roaster – in fact it’s even better because you can cook the vegetables and make sauce in the bundt pan – which is a feature only of the very high end vertical roasters. There is a down side to using a bundt pan and that’s that you can really only make a smallish (about 3 to 3 1/2 pound) chicken on it. Larger chickens just won’t balance on the short tube in the bundt pan. On the other hand, I already own (and store) bundt pans and further, I rarely cook chickens larger than 3 1/2 pounds. So this kitchen trick works for me.
Hope it works for you too.
Continue reading Supermoist Bundt Pan Roasted Chicken