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Granite•Ware™ Roasters
For over 100 years, America's premier porcelain on steel roasters.
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 Vertical Roaster
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Vertical Roaster
2-Piece Vertical Roaster with Non-Stick Stand-Up Rack
The absolute best – and easiest – way to roast a chicken (or duck, quail, and any small poultry); prepare an entire meal in one pan in the oven or on the grill! The upright position helps crisp the skin and melt out the fat. Fill the bottom center well with anything aromatic – beer, wine, citrus, or herb basting blends, then place your poultry on the rack and center it in the pan. During roasting, the basting liquid heats up and steams the bird from the inside out, gently infusing the meat with aromatics and moisture, producing tender, moist, and flavorful results. Add vegetables and herbs to the base of the pan and they’ll baste beautifully absorbing the natural juices and flavors too. Nothing could be easier – except the clean-up, rack and pan is dishwasher safe.
- Roast in the oven or outside on the grill
- Vertical roasting melts fat and crisps the skin
- Basting well infuses poultry with moisture and flavor
- Fill well with beer, wine, citrus, or other herb basting blends
- Deep pan hold vegetables/sauces for delicious one-pot meals
- Non-stick rack and roaster with “helper handles”
- Easy to use, easy to clean – dishwasher safe
| SKU: |
F0530-2 & F0530-4 |
| UPC: |
072495005303 |
| Color: |
Black, Steel |
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Use & Care
Designed for use in the oven or on barbeque grill. Always use a meat thermometer to check for doneness. Use oven mitts or gloves when handling. Dishwasher safe. Clean and dry well after each use.
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| Country: |
United States |
| Length: |
11" (29 cm) |
| Width: |
11" (29 cm) |
| Height: |
3 ¼" (9 cm) |
| Capacity: |
5 lbs. Poultry |
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Recipes
Roast Chicken and Vegetables
Ingredients:
1 3-to-5 pound whole chicken
1/2 cup beer or wine
3/4 cup low sodium chicken broth
2 cups diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic (peeled and halved)
3 or 4 Fresh sprigs of thyme or rosemary (optional)
4 tablespoons olive oil
2 tablespoons salt
1 tablespoon black pepper
3 tablespoons of your favorite dry rub (see recipe)
Tasty Dry Rub Recipe
Ingredients:
1 tsp ground black pepper
1 tsp celery salt
1 tsp dry mustard
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
1 tsp sugar
1 tsp paprika
Directions:
Preheat oven to 400 degrees F
Combine onion, celery, carrot, garlic and fresh herbs (optional) in mixing bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss with 2 tablespoons olive oil until all vegetables are well-coated. Set aside.
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with the remaining 2 tablespoons of olive oil, then rub inside and out with salt, pepper and dry rub mixture. Set aside.
Remove wire rack from roasting pan and place up-right on a solid surface. Fill the inside circle of the roasting pan with 1/2 cup wine or beer. Slide chicken onto wire rack so legs rest near the bottom. Pull legs forward to form a tripod for balance. Place chicken and rack inside the center circle of the roasting pan. Carefully spoon the seasoned vegetables around the chicken outside the center circle and pour the chicken broth over vegetables. Carefully transfer into the oven or onto the grill.
Cook the chicken until the internal temperature reaches 165 degrees F in the breast and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Approximately 45-50 minutes. Remove and let rest for 10 minutes before carving.
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