What's Cooking?
somethingcleverer
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Question about roasting chicken
I hope this doesn't sound too dumb, but I have a whole chicken I had planned to roast in the oven today. I've only made a whole chicken one other time in the crockpot and wasn't thinking that my only roasting pan is huge. Last time I made a roast in it the drippings spread out and burnt to the pan so I couldnt make gravy. Can I make the chicken in a casserole dish instead so I can use the drippings? Does the chicken need to be propped up so it doesn't sit on the bottom of the dish? My other idea was to make a tinfoil "tray" to catch the drippings in the larger roasting pan.
What do you guys think? Any other ideas? Thanks for any info!
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Re: Question about roasting chicken
I usually just roast the chicken in a glass pyrex baking dish.
Propping is good, but not essential. I'd probably just set it on top of a couple carrots. Sometimes, if I remember, I use a vertical roasting rack (a beer can chicken stand...)
Thanks! I was thinking that there should be no problem doing that way but every recipe I read said to put it in a roasting pan. I do have a beer can chicken stand too, we've never used it so maybe I'll try it out.
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This is what I do. Drippings alone are fat so if there's nothing to catch it, it'll burn.
I always add cut up carrots, celery and onion to the bottom of the roasting pan and rest the chicken on them. I cook my chicken at a higher temp (450 degrees) for 15 minutes, without chicken broth, then lower the heat to 350, add some broth and let it cook. I usually check it every half hour and if it's getting dry I'll add more broth.