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Kitchen tip: The “carrot” roasting rack

katflinn · September 19, 2010 · 4 Comments

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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Comments

  1. Deborah Drake says

    September 22, 2010 at 8:48 pm

    Brilliant. As per your usual!

    Reply
  2. Jeanne says

    September 24, 2010 at 12:21 am

    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.

    Reply
  3. Kathleen Flinn says

    September 24, 2010 at 1:20 am

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

    Reply

Trackbacks

  1. Cook Fearless - Fearless Thanksgiving: Turkey FAQ says:
    November 15, 2012 at 11:26 am

    […] 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. […]

    Reply

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