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Vertical chicken goes upmarket - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Vertical chicken goes upmarket

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  • Vertical chicken goes upmarket

    Check out these two photos. It looks like vertical chicken is catching on and going up market. Gone is the beer can, replaced with a nice steel can that can hold wine. Plus, it has a built-in base to catch the dripping. I think it will get hot and sizzle, and it will keep your oven floor clean.

    Despite the fact that I will miss the rustic vertical chicken stand (and the beer can), I think we should switch and add this to the FB Store. Sigh.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Vertical chicken goes upmarket

    For all the cooking I have done, I have never tried this vertical chicken thing. It seems to go against the tradition of a tightly trussed chicken for roasting...What is your experience?

    My Oven Thread:


    • #3
      Re: Vertical chicken goes upmarket

      The chicken is great. The combination of the steam of your brick oven and the steam from the stand below is just right. You can give it a dry rub, and cover it with foil -- and as Robert noted, you can't seem to over do it. It's alway moist. My wife (and her sister) are incredibly aware of slightly underdone chicken (even when it isn't), and this pleases them.

      My memory is that a number of members have tried it.

      Other experiences?

      Last edited by james; 04-02-2007, 12:42 PM.
      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: Vertical chicken goes upmarket

        You could put an opened half filled can of beer inside the chicken and close the ‘neck hole’ using an inverted half lemon over it.
        If you are a garlic lover, will be good to smash several units and let them in the can with the beer.
        You try, you like it!