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Old 07-21-2012, 04:17 PM
 
Location: Georgia, on the Florida line, right above Tallahassee
10,142 posts, read 8,316,400 times
Reputation: 5966

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It's pretty much the only way I cook chicken in the oven now, unless I'm doing a whole bird in the Dutch oven. I get a chicken, cut it up, remove the skin and fat, put it in a bowl, get some seasonings, thyme, chili powder, salt and pepper, whatever, really. Mix those in a bowl with some oil (2 - 3T), and then coat the chicken with the oil/seasoning mixture.

Then I turn the oven on 400 degrees and place the chicken on a cooling rack set over a baking sheet. I go for 50 minutes, because I like my chicken well done. Probably could do 45 minutes if you want a juicier bird. All the fat drops off and the chicken doesn't sit in the fat. This also works well for nuggets and chicken with a coating (Shake and Bake, or home made), as it allows the moisture under the pieces to escape, and keeps them from getting soggy. Some people might like the soggy chicken, though. So to each, his/her own. I like it the way I do it, though. It's crispy all over.
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Old 07-21-2012, 05:22 PM
 
Location: SoCal desert
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I have my Mom's old wire racks she used to cool cookies back in the '50's. I use them the same way as you, also use them when I roast a whole chicken and when I roast breaded vegetables (like zucchini). Heck, I've used them for hamburger patties. Anything I don't want to sit in the drippings ... those racks will never get thrown away, LOL
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Old 07-22-2012, 12:15 AM
 
Location: central Oregon
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Quote:
Originally Posted by Gandalara View Post


I have my Mom's old wire racks she used to cool cookies back in the '50's. I use them the same way as you, also use them when I roast a whole chicken and when I roast breaded vegetables (like zucchini). Heck, I've used them for hamburger patties. Anything I don't want to sit in the drippings ... those racks will never get thrown away, LOL
My racks are from the 60s. Passed down from mom. I use them the same way.

One thing I always do when I roast anything is line the cookie sheet with heavy duty foil for easy clean up. (I hate scrubbing pans!)
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Old 07-22-2012, 12:23 AM
 
Location: The land of infinite variety!
1,851 posts, read 542,756 times
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Quote:
Originally Posted by tulani View Post
My racks are from the 60s. Passed down from mom. I use them the same way.

One thing I always do when I roast anything is line the cookie sheet with heavy duty foil for easy clean up. (I hate scrubbing pans!)

Racks are great for meats in the oven.........and heavy duty foil??? wouldn't be without it! That and the crock pot liners
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Old 07-22-2012, 03:41 AM
 
Location: S.A., Texas ~ Home of the HUD secretary farm~
99,347 posts, read 26,299,558 times
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Never used a cooling rack as far as I recall. We do have a double beer can chicken rack though. Haven't used it yet!

New Double Seasoning Steel Borracho Chicken Cooker for Grill or Kitchen Oven | eBay

http://www.use.com/b0adb97d9eeab9cd28cd?p=2#photo=2
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Old 07-22-2012, 03:57 AM
 
Location: Georgia, on the Florida line, right above Tallahassee
10,142 posts, read 8,316,400 times
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Quote:
Originally Posted by tulani View Post
My racks are from the 60s. Passed down from mom. I use them the same way.

One thing I always do when I roast anything is line the cookie sheet with heavy duty foil for easy clean up. (I hate scrubbing pans!)
Oops! Forgot to mention that. I do as well.
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Old 07-22-2012, 07:03 AM
 
Location: Far from where I'd like to be
25,584 posts, read 32,355,085 times
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Quote:
Originally Posted by SATX56 View Post
We do have a double beer can chicken rack though.
Double beer can?
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Old 07-22-2012, 07:05 AM
 
Location: The land of infinite variety!
1,851 posts, read 542,756 times
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Beer can chicken is so good, but I only have a single
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Old 07-22-2012, 09:53 AM
Status: "Happy Holidays" (set 12 days ago)
 
Location: Islip,NY
11,444 posts, read 8,417,752 times
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yes I have and it works great.
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