Roasted Chicken: Rack Or Pan?

Roasting a chicken is a great way to make a simple, yet delicious meal. The first step to roasting a chicken is deciding whether to use a rack or not. Using a rack will make the skin on the bottom of the chicken crispier, as it won't be sitting in the juices. However, if you're roasting the chicken with vegetables, you may want to skip the rack and let the chicken sit directly on top of the veggies.

Using a rack ensures the chicken skin is crispy all over

Using a rack when roasting chicken is a great way to ensure the chicken skin is crispy all over. By elevating the chicken, the rack allows hot air to circulate underneath the bird, cooking the underside of the chicken skin and making it crispy. This is in contrast to cooking the chicken directly in the pan, where the underside of the chicken skin may stick to the bottom of the pan and not crisp up.

If you don't have a roasting rack, you can still achieve a similar effect by using a bed of vegetables to elevate the chicken. Carrots, celery, onions, potatoes, and root vegetables are all good options. This method has the added benefit of creating a built-in side dish, as the chicken juices will drip onto the veggies as they cook, seasoning them with flavour.

If you want to use a rack, there are a few different types you can choose from. Most roasting pans come with a rack, which can be flat or V-shaped. You can also use a wire rack placed into a rimmed baking sheet. If you don't have a rack, you can improvise by propping the chicken up on a base of crumpled aluminium foil.

In addition to ensuring crispy skin, using a rack also allows any juices that accumulate in the chicken's cavity to drip into the pan below. You can then use these juices to make a simple pan sauce or a jus to serve with the chicken.

Racks can be flat or V-shaped

When it comes to roasting a chicken, there are a few different ways to go about it. You can use a roasting pan with a lid, or without one, depending on the recipe you are following and the desired outcome. If you're after a 'fall off the bone' tender chicken, roast it in a pan with a lid at a lower temperature for longer. If you're after a chicken with a delicious crispy skin, roast it in a pan without a lid at a higher temperature for a shorter amount of time.

Most roasting pans come with a rack, and these can be flat or V-shaped. The purpose of a rack is to lift the chicken off the bottom of the pan, allowing for even cooking and air circulation. The rack also ensures that the chicken isn't sitting in the juices and helps to make the skin crispier. If you don't have a rack, you can place your chicken on a bed of vegetables, such as carrots, potatoes, celery and onions, which will add flavour and keep the chicken raised from the base of the pan.

If you're roasting a chicken without a rack, it's important to choose a pan that is large enough to accommodate the chicken with two to three inches of empty space all around. This allows for proper air circulation, which is key to ensuring even cooking. A pan that is too small will result in an unevenly cooked chicken and steamed vegetables.

When it comes to choosing a rack, flat racks are great for keeping the chicken level and stable, while V-shaped racks allow the chicken to sit at an angle, which can help drain juices and ensure even cooking. It's also important to ensure that the rack you choose fits the size of the chicken you're roasting. It should hold the chicken two to three inches off the bottom of the pan to allow for proper air circulation.

Whether you choose to use a flat or V-shaped rack, or no rack at all, the key to successful roasting is ensuring proper air circulation and even cooking. So, go ahead and experiment with different methods to see which one works best for you and your chicken!

Brining the chicken before roasting

Brining your chicken before roasting is a great way to ensure your chicken is juicy, tender, and full of flavour. Brining is a process where chicken (or other meat) is submerged in a salty liquid and left to marinate, adding flavour, moisture, and tenderising the meat.

The basic ingredients for a brine are water and salt, but you can also add honey, herbs, peppercorns, lemons, garlic, and bay leaves for extra flavour. The brine is first boiled to dissolve the salt, and then cooled before the chicken is added. The chicken should be left in the brine for 12 to 24 hours.

After brining, the chicken is removed from the brine, patted dry, and brushed with butter before roasting. Brined chicken cooks faster than unbrined chicken, so adjust your cooking time accordingly.

Brining is a technique widely used by chefs and is definitely worth the extra time and effort for a juicy, flavourful roast chicken.

Trussing the chicken

Trussing a chicken is a culinary technique that involves tying the bird with kitchen twine to secure its wings and legs tightly to its body. This process promotes even cooking, improves aesthetics, and enhances flavour. Here is a step-by-step guide to trussing a chicken:

Step 1: Prepare the Chicken and Twine

Before trussing, remove any excess skin from the chicken's neck area using a sharp knife. For the twine, cut a length of around three feet of unbleached cotton kitchen twine, also known as butcher's twine. This type of twine is strong, won't burn, and is easily found in most supermarkets or at your local butcher.

Step 2: Position the Chicken

Place the chicken breast-side up, with the drumsticks pointing towards you. Bring the centre of the twine under the tail, ensuring equal lengths on both sides of the chicken.

Step 3: Secure the Drumsticks

Lift both ends of the twine and criss-cross them around the drumsticks to form an "X". Pull the twine tightly so that the drumsticks are brought together.

Step 4: Wrap Towards the Front

Run the twine along the sides of the chicken, moving towards the neck. Ensure that the twine traps the sides of the drumsticks and part of the thighs near the joint. Keep the twine taut and flip the chicken over so that the breast is facing down and the neck is towards you.

Step 5: Secure the Wings and Tie a Knot

Make sure the wing tips are under the twine, then tie a tight knot under the neck to secure the bird.

Step 6: Trim and Flip

Trim any excess twine and flip the chicken onto its back. Your trussed chicken is now ready for roasting!

Trussing a chicken helps it cook more evenly, preventing the wings and legs from burning. It also results in a more attractive presentation when serving. For optimal results, remember to use a meat thermometer to ensure the chicken is fully cooked, with an internal temperature of 165 °F.

The best way to check if the chicken is cooked

The best way to check if a chicken is cooked is to use a meat thermometer. The ideal internal temperature for chicken depends on the cut of meat. White meat should be cooked to 165°F (73°C), and dark meat to 175°F (79°C). When checking the temperature, make sure the thermometer is inserted into the thickest part of the meat, without touching any bone.

If you don't have a thermometer, you can check that the chicken is cooked by piercing it with a knife and checking that the juices run clear. If the juices are pink, the chicken needs longer. You can also check by looking at the size of the meat. If the meat is the same size as it was in its raw state, it likely needs longer.

Frequently asked questions