Norpro 265 Stainless Steel Vertical Roaster with Infuser

I recently had to replace our first Norpro Roaster. The seam where the "beer can" cup is held together began to split on the old one. I initially thought it was premature, until I looked at our order history and the old one was over four years old. As much as we use it, that means it roasted roughly 100 chickens. I'm happy with that longevity.I've made beer can chickens and once did a beer can turkey in the smoker. If you like roasted chicken in the oven, this is the gadget for you. It is easy to use and delivers consistently good results. The product is well made, it holds the chicken upright without any risk of tipping, and assembles and disassembles quite easily.Someone said it does not come with instructions. To quote a coworker, "let me Google that for you." There are dozens of beer can chicken recipes, of which I'll share my favorite below.Tips:- Oil the metal uprights. It helps get the chicken off the gadget more easily.- If it is still tough to get off the uprights, the best tool I have in the kitchen it to use the kitchen sheers to release the top of the chicken by cutting down a few inches- Use a baking sheet underneath this. I personally place this in a disposable pie tin, and put that on a baking sheet. There will be some splatter as the chicken cooks, but most of it stays in the pan of the roaster- I like to use chicken broth rather than beer. I've just had better luck with it, and it keeps the chicken very moist. I like to add some minced garlic to the swill.Basically, you will find two types of recipes online. Some call for a 325 or 350 degree oven. I stumbled onto one that called for 425 which I have used. My oven has a convection roast cycle, and I set the oven at 440 (which it steps down to 415). I usually use about a 5 pound chicken. I rinse and pat dry the chicken, then rub some olive oil on the bird. On top of that I sprinkle on a chicken rub (I've used various kinds). When the oven is up to temperature, I put the bird in with a wing side facing the back, which in my oven is the convection heat source. I let it roast that way for 20 minutes, turn the roaster and bird 180-degrees so the other wing side is facing the heat source for 20 minutes, then turn so the back of the bird faces the heat for 22-23 minutes, then turn it 180-degrees so the breast side is the last to face the heat for another 22-23 minutes. The results have been consistent: crispy skin, perfectly cooked inside, and juicy every time.If you don't have a convection oven, just set it for 425, and if your heat source is not coming from the back, you can probably not turn the bird. Feel free to experiment with the liquids in the cup.Incidentally, the quality of the unit that arrived two weeks ago is identical to the quality of the one that lasted 4+ years and 100 or so chickens. It is one of my favorite kitchen gadgets.

Are you ready to embark on a culinary escapade? Look no further than the Norpro 265 Stainless Steel Vertical Roaster with Infuser! This little kitchen wizard is about to revolutionize your roasting game.Tender, Moist, and Flavorful: Picture this: a succulent chicken, golden-brown and dripping with flavor. The Norpro 265 makes it happen. With a capacity of up to 8 pounds, this vertical roaster ensures your poultry emerges from the oven tender, juicy, and bursting with taste. Say goodbye to dry, lackluster roasts! Herbs, Spices, and More: But wait, there’s more! The real magic lies in the infuser. It’s like a secret compartment for flavor. Fill it with your favorite herbs, spices, beer, juice, or cider, and let the roasting process work its magic. Imagine rosemary-infused chicken, garlic-kissed turkey, or even a zesty lemon-and-thyme masterpiece. The possibilities are as endless as your culinary imagination. Vertical Roasting: The Healthier Choice: Vertical roasting isn’t just a trend; it’s a smart move. By allowing excess fat to drip away, this method keeps your dishes leaner and healthier. Plus, it ensures even cooking—no more unevenly cooked birds! And did I mention the flavor? Oh, the flavor! The juices circulate, infusing every fiber of your meat with deliciousness. Easy Recipe Making: Worried about how to use this marvel? Fear not! The Norpro 265 comes with an instruction booklet. It’s like having a culinary mentor right there in your kitchen. Whether you’re a seasoned chef or a kitchen newbie, you’ll find inspiration and guidance within those pages. Compact Storage: Knock It Down! When the feast is over, the Norpro 265 folds down for easy storage. No bulky contraptions cluttering your cabinets—just a sleek, stainless steel roaster waiting patiently for its next adventure.So, my fellow food enthusiasts, unleash your inner chef with the Norpro 265 Stainless Steel Vertical Roaster with Infuser. Roast, infuse, and savor the results. Your taste buds will thank you!

I'm quite pleased with this purchase. The stainless steel is sturdy and the roaster is well-built. I didn't have any misalignment problems while assembling it. The base could certainly be bigger, however. It's not tippy, but the drain-off from our first 6-lb roaster chicken easily overflowed the base. We had an additional pan underneath to which we added water to keep the smoking and sizzling down. To be honest, we'll always include a pan underneath the roaster even if it didn't overflow. We find that the pan significantly aids in getting the roaster in an out of the oven. The chicken was very moist throughout.I followed one of the recipes in the reviews which called for cooking at 325 degrees until the breast meat reaches 140 degrees. Then, remove the bird and increase oven temp to 500 degrees. Put the bird back in the oven and cook until the breast meat reaches 160 degrees. I was surprised by how evenly the skin crisped (I rubbed the bird with olive oil before cooking) and how juicy the meat was, even though breast meat temps hit 180 degrees (hey, it was a first try).One tip. I didn't spray the roaster before cooking the chicken, so it did stick to the vertical supports a little. It was precarious trying to pull up on the chicken to release it without spilling the juices in the base. Instead, I pushed down firmly on the chicken, which broke it away from the supports and allowed me to easily pull it off.