Skeptic, I believe the chicken cooks more evenly that way. The skin browns evenly all around and the metal rack sends heat into the cavity. It's pretty that way. More often though, I cut the back out and lay the chicken flat in a roasting pan. That way the cavity is eliminated and I can easily season both sides of the bird.
Luvpyrpom, a whole chicken is a lot for me too, but it makes easy lunches and dinners for the next several days. More often then not, I just buy chicken breasts but every now and then I want the whole bird.
Thank you, Italiancook. I'm going to bookmark that.
Today I roasted a large chicken on a vertical rack. I haven't cut into it yet, it's resting while I do the sides, which will be noodles and carrots and Brussels sprouts.
Last night I made Cornish Hens, they came out a bit dry, they always do. I don't know how to time them or where to stick a thermo probe.
BakerAunt, I think you're lucky only 1/2 Tbs was missing. Most dogs would inhale the whole thing in a flash.
Thank you Joan and Italiancook.
Today I made pumpkin oat waffles.
Yes, Accent is msg.
Let's try this Telegraph UK
Me too.
I think about the poor butchers who have to lug those big heavy carcasses to the cutting block. When I was in high school in the late 1960's I worked an after school job at a butcher shop. Seeing those guys carrying a side of beef to the cutting block was enough for me to know what I didn't want to do when I grew up. So now those sides are even larger and heavier.
I bake a loaf of braided bread this afternoon.
Today I made a pork rib roast and roasted potatoes and sweet potatoes. I cut the sweet potatoes a bit smaller then the white, tossed them with avocado oil and roasted them at 400 degrees. They came out great and didn't take too long to cook. I put them in the oven shortly before the pork was done and they finished while the roast was resting.
Roast salmon with spinach and mushrooms.
Today I made a pan of brownies using Ghirardelli's box mix. I subbed milk for the water and doubled it and added a half cup of oats. Alright, that makes it health food, doesn't it?
I have a question, I'm not too experienced with cooking sweet potatoes. I want to cube some in appr 1 inch pieces, along with white potatoes, toss them with oil and roast them together. Am I correct in thinking they will cook at the same rate, both be done at about the same time?
