Chicken Rod "The Perch"

Introducing the Revolutionary PoulTree - The Secret to Perfectly Roasted Chicken Every Time!

Made of marine-grade stainless steel, the shape and size of the PoulTree Chicken Rod are specifically designed to angle your chicken for a perfect roast with very moist meat and crispy skin. Most customers cook a whole chicken in about 50-55 minutes in their oven or BBQ with the PoulTree.

Instead of rotating the bird around a direct heat source like rotisserie, the PoulTree Perch allows for hot air convection currents to rotate around and through the bird similar to an air fryer. This gives your roasted chicken an amazing flavor with crispy brown skin on all sides. It's "No-Tisserie chicken!"

The stainless steel rod is corrosive resistant and will not rust. It may get a bit darker or blacken over-time, but it will be perfectly functional with thousands of uses. It will not bend or distort due to high temperatures.

The PoulTree Chicken Rod Foot Rest Bundle is everything you need to make mouth watering chicken!

No Trussin'. No Fussin'. What truly sets the PoulTree apart is its ability to produce restaurant-quality results with minimal effort. Simply season your chicken as desired, slide it onto the PoulTree Chicken Rod, "The Perch", and let the magic happen. As the chicken cooks, its juices continuously baste the meat evenly through the entire bird, infusing it with unparalleled flavor and moisture.

The PoulTree Chicken Rod "The Perch" slides into the Foot Rest (chicken foot steel metal stand) so your bird hangs at the perfect angle for crispy skin with flavorful and juicy meat.

Use the PoulTree Perch and Foot Rest on the grill, in an oven, in a smoker, or even a large table top oven (like the ANOVA oven).

Dishwasher safe and stores easily!

Perfectly designed and made easy to roast the best tasting chicken you have ever had! Game on!

Our PoulTree Roaster includes the Poultree Rod and a high quality seasoned Lodge cast iron skillet. Through thousands of cooks (and counting), we have proven that this unique set-up provides the best roasted chicken. 

The chicken comes out perfect when the PoulTree Chicken Rod is simply attached to a 10.25” cast iron skillet with a flat handle. There are many cast iron skillets that can work with our PoulTree Chicken Rod, but by purchasing our customized iron skillet and The Perch through PoulTree, we guarantee an exact fit and a tasty roasted chicken. PoulTree recommends 10" of vertical clearance from the top of grill lid to bottom of pan/grill for best results.

Cook two chickens at once! Watch out; It's a double bird!

The PoulTree Double Coop Chicken Rods and Stand Bundle is catching a following as it allows you to cook two chickens at once in about 1 hour.

The bundle comes with the marine-grade stainless steel PoulTree Double Coop metal stand and two PoulTree Chicken Rods. This is used to hold two (2) PoulTree Chicken Rods, so you can roast two birds at the same time. So 2 Perches and a stand to hold everything.

Position the birds with the breast down and out, so the legs of both chickens are facing one another. We recommend placing the Double Coupe holder stand on a cooking tray or Lodge Cast Iron Roasting Pan (pictured). You can put foil on top of the tray and/or the Coop holder stand to make clean-up easier. 

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.