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Roasting a Chicken Using a Vertical Roasting Rack


Silver Post Medal for All Time! 355 Posts
October 6, 2016

Vertical Roast Chicken - roast chickenThere is nothing like a wonderful roast chicken dinner! A juicy golden brown look and flavor is what you want. Here a few tips to making a great roast chicken and carving it to get the most out of it.

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Ingredients:

  • 1 4-5 lb roasting chicken
  • 1/2 cup cold margarine, softened
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp ground sage
  • Supplies
  • Vertical Roasting Rack
Vertical Roast Chicken - spices
 

Steps:

  1. Preheat oven 425 degrees F.
  2. Rinse chicken well in cold water. Fold back wings.
  3. Vertical Roast Chicken - clean the raw chicken
     
  4. Mix the margarine and all spices in a small bowl. Mix well.
  5. Vertical Roast Chicken - basting ingredients
     
  6. Pat chicken dry. Then using your clean hands, rub this margarine paste all over inside and out of the whole chicken.
  7. Vertical Roast Chicken - applying butter to chicken
     
    Vertical Roast Chicken - applying butter to chicken
     
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  8. Then stand it on the prongs of the roasting pan. If you don't have the upright one, you can lay it flat on a rack.
  9. Vertical Roast Chicken - vertical roaster
     
    Vertical Roast Chicken - placing the chicken on the roaster
     
  10. Place in preheated oven. After 30 minutes, lower the temperature to 325 F for 55 minutes or until the meat thermometer reads 180 F degrees.
  11. To carve the chicken, remove all dark meat limbs first, legs, thighs and wings. Cutting the thighs in half. Then turn the chicken breasts over and remove all the inside breasts bones. This way you are able to cut the breasts in two large pieces. Now, you can cut the breasts easier in small perfect slices. This makes your roast look so much nicer on a platter and it goes a lot longer.
  12. Vertical Roast Chicken - cooked chicken
     
    Vertical Roast Chicken - cooked chicken
     
    Vertical Roast Chicken - cooked chicken
     
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