Kitchen tip: The “carrot” roasting rack

Sure, it’s great to have a fancy All-Clad roasting rack. But even if you don’t have one, fear not. Here’s a trick that I use often. Cut some carrots lengthwise and line them up in the bottom of the pan. Cut a few chunks of onion. Set the prepped chicken onto the carrots, and strategically place the onions under the “elbows” of the wings. This will elevate the chicken to allow juice to run off and keep it from sticking. It will also flavor the juicees that run off to the bottom.



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4 responses to “Kitchen tip: The “carrot” roasting rack

  1. Brilliant. As per your usual!

  2. Jeanne

    I’ve done the same thing with apples too – adds some sweetness and acidity to the juices and is a good way to use up too many fall apples.

  3. Kathleen Flinn

    That’s a good tip. I’ll try that next time.

  4. Pingback: Cook Fearless - Fearless Thanksgiving: Turkey FAQ

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