StaubEnameled Cast Iron 9.5" Vertical Chicken Roaster

Moist and Crisps

I love this. Cooks my whole chicken evenly. Moist on the inside and crisp on the outside.

Best thing to ever happen to me

Just broke her in, best duck I ever had. Outstanding and sublime. This has become my most coveted kitchen apparatus. Just buy one .

Amazing!

Absolutely love it! Easy to use and clean, and it makes the most tasty chicken ever

My family loves a well roasted chicken, and this vertical roaster cooks to perfection. When you stand the chicken up, instead of laying it flat, the resulting bird is moist and juicy with no basting, and with a delightfully crispy skin. The skin remains intact and does not stick to the roasting pan because it is upright. Perfect in regular and convection ovens, as well as outdoor barbeques. Can't wait use when roasting a nice fatty duck!

Most Succulent Chicken Ever

[This review was collected as part of a promotion.] I love this piece, it took me a few weeks to make up my mind to buy this, man I am so happy that I did. The crispiest skin with the juiciest meat. I just made my first chicken roast a few days ago and posted pictures of it on social media. It was a big hit with so many people trying it immediately. I mean it is not even a week and I see everyone else is happy with their purchase. It is a must-have for a great chicken roast. Period.

perfect roast chicken

If you like roasted chicken this is the tool for you. The cast iron heats evenly. The chicken sits on a spike that heats it from the inside while the oven cooks the outside. The juices drip down and collect in the dish allowing for 360 degree browning and crisping of the skin. The juices easily pour out to use on their own or to be thickened into a delicious gravy.

Bakes Incredibly Evenly!

Gets the crisp skin all around. Has deep well that you can sauce or season and the poultry "sucks" it up... Interesting piece that cleans in a snap.

Great way to roast a chicken

If you've never roasted a chicken vertically, you are in for a treat because this is the best way to get the chicken skin crispy and the legs, that typically take longer to cook because of the dark meat, are closer to the heat source in the oven, so this also protects the delicate breast meat because it sits higher. The bowl at the bottom of the dish catches all the juices and you're able to make a gravy from that.