S
ure, 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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[…] In a pinch, you can use the bottom of a broiler pan. No rack? Try my carrots-and-onions in the bottom of the pan trick. […]
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[…] minutes (or another 40 minutes). When roasting a bone-in prime rib, the rib bones can be used as a natural roasting rack by virtue of their thickness. They create a space under the roast for hot air to circulate, which […]
Brilliant. As per your usual!
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.
That’s a good tip. I’ll try that next time.