Roasting Pan: Liquid Or No Liquid?

Whether or not to add liquid to a roasting pan depends on what you're cooking and the result you want to achieve. For example, when roasting a turkey, it is not recommended to add water to the bottom of the pan as it can create spotty browning, make the meat less flavourful, and cause the meat to separate from the bones. However, some people choose to add water or broth to the pan when roasting a chicken, as it can help to create a delicious gravy. If you're using a roasting pan with a rack, you may not need to add liquid to the pan at all, as the rack prevents the roast from touching the bottom of the pan and allows for even heating.

Should you add water to the roasting pan?

Whether or not you add water to your roasting pan depends on what you are cooking and the result you want to achieve.

If you are cooking a turkey, it is not recommended to add water to the bottom of the roasting pan. While it likely won't cause any harm, cooking a turkey with steam may result in spotty browning, meat that separates from the bones, less flavourful meat and drippings, and a mess in your oven from spattering or popping. Instead, it is better to use a flat rack or a v-rack with a stable base to allow for heat circulation and expose more of the pan surface to heat. If you don't have a rack, you can form a 'coil of foil' for the turkey to sit on, or use whole raw vegetables like carrots and celery to keep the turkey off the bottom of the pan.

If you are cooking chicken and want to achieve crispy skin, you should also avoid adding water to the pan, as this will create steam that will soften the skin. Instead, you can use a rack to keep the chicken raised above the fat, or perch the chicken on vegetables with room in between to allow the fat to drain.

However, if you are cooking a dish that requires braising, such as braised short ribs, you can use a roasting pan on the stovetop to sear the meat and lock in flavour. You can then deglaze directly in the pan, add your liquid and vegetables, and put the whole thing in the oven.

What are the benefits of not adding liquid?

There are several benefits to not adding liquid to a roasting pan. Firstly, it helps to create a crispy skin on the meat. The steam generated by the liquid can soften the skin, resulting in a less flavorful dish. By avoiding the addition of liquid, you can achieve a crispier texture.

Secondly, not adding liquid allows for even cooking and browning. The large, open design of roasting pans promotes airflow and even distribution of heat. Adding liquid can disrupt this process and lead to uneven cooking.

Thirdly, omitting liquid helps to prevent burning and sticking. Too much liquid in the pan can cause the food to stick and burn, making it difficult to clean. Basting the food at regular intervals is a more effective way to keep it moist without the risk of burning or sticking.

Lastly, not adding liquid is beneficial for certain types of meat, such as chicken. When roasting chicken in the oven, adding water is unnecessary and can lead to steaming instead of roasting, resulting in a less flavorful dish. However, when using a slow cooker, adding a small amount of liquid can help keep the chicken moist and ensure a tender result.

What are the drawbacks of adding liquid?

While adding liquid to a roasting pan can help prevent juices from scorching and create a moister roast, there are several drawbacks. Firstly, adding too much liquid can lead to poor browning and uneven cooking. The meat may not develop the desired crust and crispy exterior. This is because the liquid creates steam, which can soften the meat and vegetables. For vegetables, this can result in a boiled, soft texture instead of the desired roasted crunch.

Secondly, adding water to the roasting pan can dilute the flavour of the drippings, which are often used to make gravy. Water does not add flavour, unlike fat or oil, which enhance the taste of the meat. Additionally, the use of water can cause splattering in the oven as the fat drips from the meat into the water, creating a mess.

Finally, a significant drawback of adding liquid to a roasting pan is that it can cause the meat to steam instead of roast. This can affect the desired browning and crisping of the meat and may not be suitable for certain cuts or types of meat.

What are the alternatives to adding liquid?

When roasting, it's important to remember that the cooking method involves dry heat. So, if you're looking for alternatives to adding liquid to your roasting pan, here are some options to consider:

• Use a high-sided casserole dish fitted with a rack. This will help separate the meat from the drippings and make it easier to lift the roast out of the pan.
• Opt for a cast-iron skillet, which can withstand high temperatures and has excellent heat retention and distribution. It's perfect for searing and roasting meats to perfection.
• Try a Dutch oven, which is designed to go from stovetop to oven with ease and comes in various sizes suitable for roasts or whole chickens.
• Use a rimmed baking sheet, especially if you're spatchcocking a turkey or roasting a whole fish. You can place a wire cooling rack inside the baking sheet to help circulate air around the meat.
• Choose a braiser, a heavy-duty pan with a lid that is great for roasting without the cover. Braisers are ideal for recipes that require more moisture, such as braised chicken thighs or stewed greens.
• Go for a paella pan, which has a large capacity and walled design, making it perfect for roasting larger cuts of meat.

Remember, the key is to ensure proper heat circulation and to keep the meat lifted out of the drippings to achieve that perfect roast.

What are the best ways to get crispy skin?

While roasting a chicken, the skin can often turn out to be soggy and unappealing. Here are some tips to ensure you get crispy chicken skin every time:

• Make sure the chicken skin is dry before cooking. Remove the chicken from the package and pat each piece dry with paper towels. If you are cooking a whole chicken, dry inside the cavity as well.
• Store the chicken uncovered in the refrigerator overnight or for at least an hour. This will help dehydrate the skin.
• Before cooking, ensure each piece of chicken is covered in skin. Pull it tight across the thighs, breasts, and even the whole bird and use a toothpick to hold it in place, if necessary. This ensures that the meat is not overly exposed to heat and dries out.
• Rub the chicken with canola or extra-virgin olive oil and sprinkle with spices such as salt, pepper, chilli powder, or paprika.
• Start cooking with high heat to get a nice crust on the chicken skin. If you are using a stovetop, heat the oil in an oven-safe skillet, such as cast iron, until it is almost smoking, then sear the chicken, skin side down, until crisp.
• If you are oven-roasting, use a large pan with a rack to allow air to circulate around the chicken and brown the skin.
• When searing chicken in a skillet, do not move the chicken around the pan or try to lift the piece to check for doneness, as the skin may stick to the skillet and tear. Depending on the size of the chicken pieces, you can start checking anywhere from 3 to 5 minutes.
• Do not cover the chicken while it is resting, as this will create steam and soften the skin.
• Salt the chicken generously and let it chill, uncovered, in the refrigerator for at least 12 hours or up to 3 days. This technique is called air-drying or dry-brining and helps achieve a crispy-skinned bird.
• Place the chicken on a cooling rack set into a rimmed baking sheet to catch any drips, or use a V-rack set into a roasting pan.
• Use a mixture of salt and baking powder to dry brine the bird. The alkaline in baking powder reacts with the proteins in chicken skin, accelerating the dehydration process and producing a nice, crisp skin.
• Separate the chicken skin from its flesh and poke holes in the skin with the tip of a metal skewer to provide an escape route for the fat that renders from the skin during roasting, enhancing crispness.

Frequently asked questions