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Roasting Chicken - Using Rack Creates Steam?

KARAal03 | Dec 17, 200908:48 AM

Hi All,

I am wondering if anyone has thoughts about the advantages/disadvantages of using a rack when roasting chicken. I use the Thomas Keller method (dry bird, 450 heat, leave it alone). I used to do this in a shallow baking pan that did not have a rack, and it worked great. Recently I bought a roasting pan (I think it's enameled light metal, maybe tin) with a small rack. I roasted the chicken that way recently, while also using the same oven to bake no-knead bread, which necessitated taking the top off the bread pan for the last 30 minutes. My chicken was noticeably less crisp. My theories are 1) it was less crisp because after taking off the top of the pan holding the bread the bread released moisture during the last 1/2 hour, or 2) the dripping of the juices down from the rack into the pan creates sizzling that lets off moisture.

Perhaps both were at play. I am wondering though whether wise chicken roasters on this site think that using a rack might create more moisture because the juices escape, hit the hot pan, and then evaporate to some extent. Any thoughts would be much appreciated!

(Would also love any quick tips for making pan sauce - haven't done it before but am planning to when I roast a chicken tomorrow).


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