PoulTree's Hot Questions

This helpful FAQ covers cooking instructions, optional configurations, product combos, and more.

What the heck is a PoulTree™?

  • Designed with convenience and culinary excellence in mind, the PoulTree is a game-changer in the world of chicken cooking. Its innovative design features a sturdy metal rod and base stand that suspends the chicken horizontally, allowing for even heat distribution and constant self-basting.

    The PoulTree Rod is patent pending and made from marine-grade stainless steel.

    The PoulTree Roaster is a Rod PLUS a Lodge cast Iron skillet that has been slightly modified to fit perfectly inside the handle for cooking chickens, game hens, small turkeys and more.

    Next time you are cooking a whole chicken, just PoulTree it!

How do you use the PoulTree?

  • How to PoulTree™ Your Chicken Perfectly in 8 Easy Steps
    Roasting a whole chicken is a classic and impressive cooking technique that's perfect for beginners. Follow these easy steps, and you'll be enjoying a delicious, juicy, and flavorful roasted chicken in no time.

    1. Choose Your Chicken: For the best results, opt for a high-quality, fresh, whole chicken. Look for one that's plump and has a nice, even skin color. Whole chickens are often on sale and freeze nicely!

    2. Prepare the Chicken: Remove the chicken from any packaging or wrap. Remove any giblets from inside the chicken cavity. Wash off with water and then pat the chicken dry with paper towels, inside and out. This helps the skin crisp up nicely when cooking and helps with seasoning the chicken.

    3. Season Like a Pro: Generously season the chicken with your favorite herbs and spices. A classic combination is salt (salt is the key - apply liberally), pepper, garlic powder, and thyme. Herbes de Provence gets high marks. Experiment often! Check our PoulTree Blog & Recipes website for more ideas.

    4. Grab Your PoulTree Roaster:Slide the PoulTree Rod into the hole in the handle of the PoulTree Skillet so the rod hangs in the center and self-balances over the skillet (see backside for pictures). Slide the chicken, breast-side down, onto the hanging PoulTree Rod so that the chicken is hanging in air and the bird’s legs are on the handle side of the skillet.

    5. Preheat and Roast: Adjust the oven racks so your chicken will be cooking in the center of the oven. Preheat your oven to 425º F (220º C) - you can cook at any temperature, but higher heat yields crispier skin. Once the oven is preheated, place the entire skillet with the PoulTree Rod and your bird into the center area of the oven. This allows the hot air to circulate, ensuring faster cooking and a crispy skin all around. Roast the chicken for about 1 hour for a 4-pound bird. You will NOT need to rotate the chicken or spin the chicken around at all. Be sure to check on your bird a couple times to ensure the chicken is cooking evenly. Adjust the placement, time, and temperature as needed for convection ovens or BBQs. (They work great!)

    6. Check for Doneness: Use an instant-read thermometer or digital thermometer to check the internal temperature of the bird. The FDA recommends the meat (next to the breast bone or thigh) should read 165º F (74º C) when the chicken is fully cooked. The chicken will continue to cook once it is removed from heat, so keep that in mind for proper doneness. Chicken dries out quickly above 160º F.

    7. Let it Rest: Once the chicken is cooked, use oven mitts or gloves to carefully remove the skillet from the oven and let it rest for about 10-15 minutes before carving. The PoulTree Rod and Skillet are still really hot, so be careful! Slide the chicken off the PoulTree Rod with some tongs or an oven glove onto a cutting board or large plate.

    8. Carve and Serve: Use a sharp knife or kitchen shears to carefully carve the chicken into pieces. Cut through any bone joints to separate legs and wings. The wings are our favorite! Serve the succulent slices alongside your favorite sides and don't forget to drizzle some of those tasty pan juices over the top!

    Remember, roasting a chicken is an art, not a science. Don't be afraid to experiment with different seasonings, basting liquids, stuffings, or cooking techniques until you find your perfect roasted chicken masterpiece. Enjoy the process and the mouthwatering results. PoulTree for the win! Leave us a review!

How does the PoulTree work?

  • The PoulTree works so well because it is so simple and uses the oldest cooking method, convection. By propping up the bird in a horizontal orientation (sideways, with the breast down to capture all the flavorful juices while cooking), air is constantly moving around and through your bird. Resulting in faster cook times, crispy skin, and tender and juicy meat. What could be better?

    Simply slide the PoulTree Rod in the bird (chicken) cavity. Slide the bottom part of the rod (the tail section will be a flatter angle - the other side has a sharp bend to keep the bird in place while cooking) through the notch in the cast iron handle. Secure the rod and the weight of the bird will hold it in place. Easy. Genius!

    Place the cast iron skillet in any oven, grill, or large toaster oven at your desired temperature (we like 425º for crispy skin), but any temperature will work. Some chefs prefer to cook low and slow for maximum fat rendering. There is no wrong answer. Only preference of how you best like your chicken.

What size chickens can the PoulTree accommodate?

  • Birds of all sizes can fit on the PoulTree Rod with a standard 10.25" cast iron skillet. We find that birds weighing 3-6 lbs. typically work best. But we have fit small Turkeys, Cornish game hens and maybe you can even roast two smaller chickens at once!

    Stay tuned for a Double Bird Rod Roaster (XL) that can accomodate up to 15 lbs. turkeys. This is best used with a 13-15" cast iron skillet for better clearance of the bird and less mess.

    Please email us photos of how you have configured and used the PoulTree in unique and inventive ways! We are all here to eat better poultry!

What is the best way to season a chicken when using the PoulTree?

  • Season the chicken with your favorite herbs and spices both inside and out. The PoulTree’s design ensures even cooking and flavor distribution.

    Stay tuned for rubs and season kits.

    Salt is the key to a good bird. Use liberally, as long as your doctor allows it!

    Some of the favorite rubs at the office include Herb de Provence, Lemon Pepper, Garlic powder, and Lawry's (from CA).

    For best results, seasoning the bird and then leaving it in the fridge for 2-4 hours helps dry out the skin and make it extra crispy. 

What is the optimal temperature to ensure that the chicken is cooked thoroughly when using the PoulTree Roaster?

  • Almost done!

  • The FDA sets guidelines and internal cooking temperatures for poultry. You can view their guidelines here. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/doneness-versus-safety


    It states that poultry should be cooked to an internal temperature of 165 degrees Fahrenheit. 


    One of the benefits of using the PoulTree to cook your bird is that air is constantly moving around and through your bird. This means it generally cooks faster than other methods. 


    We encourage you to experiment with what temperature to pull your bird from heat, as the internal temperature will continue to rise even after it has been removed from the heat source. 


    Every cooking environment is different, so please choose what is safe and delicious for you. 


    When we cook our birds at 425 degrees, we generally pull them from heat with an internal breast temperature of 155 degrees.

     
    The lower the heat source, the closer you will need to get to 165 degrees to be 100% safe. 


    The most important thing is to be safe. Next, always use the PoulTree for delicious birds!

Where can you use the PoulTree?

  • The PoulTree was designed to be used indoors or outdoors. In ovens or on grills. The marine grade stainless steel is virtually indestructable (just believe us, don't try and break it), even at high temperatures. It is made to be used thousands of times without warping or bending (unless you really try to do it). It may get a little dirty or black, but that is just the sight of a nicely worn PoulTree. The more you use it, the better it becomes at securing your bird in place during cooking. It's a feature!

    The PoulTree rod is dishwasher safe for easy clean up and can be stored outside or inside. It stores flat, so it takes up virtually no space at all. 

    It is designed to be convenient and easy. Most of our customers find that within 2-3 times of using the PoulTree, it becomes their preferred way of cooking chicken and they never go back to old methods. Check out our Recipe page for some of our favorite ways to cook healthy delicious food, and save money!

What types of skillet is the PoulTree compatible with?

  • There are thousands of types of skillets out there, and so while this is a very great and simple question, the answer isn’t so straightforward. 

    We designed the PoulTree Rod to be used with the most ubiquitous and generally least expensive cast iron skillet on the market. The Lodge. 

    The 10.25” and 12” skillets both have a flat handle with a tear-drop cut-out that is perfect for fitting the 3/8” diameter stainless steel rod, and secure it firmly so the bird will not move or fall. We sell a reamer as cast iron is exactly that, “cast” so every pan is not exactly the same and may need to be reamed out a bit for a snug and perfect fit. 

    Fun fact: Metal Reamers actually work better than drill bits, as it allows for more control and finesse. 

    If your skillet is enameled or does not have a hole in the handle, then our Poultree Rod is not compatible with your skillet and we suggest you buy a Lodge pan. From us or Amazon or your local store. They are generally readily available and not expensive. They also last a lifetime. 

    <<--- See example images of pans that will not work.


    Similarly, a pan without a handle will not work. 

    This is a popular style, but cannot hold the PoulTree properly (we tried every way possible and with every conceivable rod bend, and it just won’t work)

    Given there are thousands of cast iron pans and skillets, we have not tried them all. Some work, most do not. Handles with round holes large enough for the PoulTree Rod still don’t tend to secure the Rod well enough for the bird to be secure while cooking. See the picture of a fancy, very nice cast iron skillet, that does not work.