I love the roast veg that go in the dish with the roast chicken, problem is I can never get enough in there so I have to do another tray.
In recipes/guides I've seen racks that lift the chicken a few inches so you can fill underneath with veg but I'm struggling to find any that seem to fit the bill. They mainly just seem to lift 1-1/2" so they get it out of the juices but you can't really fit anything underneath.
Any suggestions/recommendations?
just stand you meat/chuck on the veg without a rack.
Gravy man! where do you get your gravy?
Yes I agree with trailwagger. If you want to raise your roast to new levels, as opposed to your veg. try smothering it in butter and wrapping it in muslin.
Roast the chicken on its own in a small tin pour off the juices, skim off the fat and use that to roast your veg in a full size tin.
alternatively, roast the chicken directly on the top oven shelf, and place the roast veg in a full size tin on the shelf beneath.
As mentioned you don’t need the rack sit it in the veg of choice, rub oil into the chicken skin and plenty of seasoning.
- gravy: still seem to get plenty of liquid to use
- direct chicken on Veg: doesn't the stuff under the bird stay quite soggy? I was wanting some crisping
alternatively, roast the chicken directly on the top oven shelf, and place the roast veg in a full size tin on the shelf beneath.
Then I have to scrub an oven rack which wont fit in the dishwasher/barely fit in the sink
direct chicken on Veg: doesn’t the stuff under the bird stay quite soggy? I was wanting some crisping
Yes that’s kind of the point you mash it down to make a stock for the gravy.
I do my chicken on a rack above the chopped up veg, much better than sitting the bird directly on the veg as the bottom of the bird cooks better, crispy all round, also if you sit the bird directly on the veg then the veg isn't usually quite cooked when the chicken is ready. I suspend the rack over the top of the tray, gives a good couple of inches of clear space above the veg, season your chicken really well and stick it in a red hot oven for nice crispy skin.
Gravy should have already been done and should be in the freezer:
https://www.jamieoliver.com/recipes/chicken-recipes/get-ahead-gravy/
Yes that’s kind of the point you mash it down to make a stock for the gravy.
Ah, I thought OP wanted roast veg to serve.
You can use one of these not hugh amount of room underneath though. Fits in a dishwasher.
https://www.procook.co.uk/product/procook-stainless-steel-roasting-rack-29cm
EDIT: or you can buy the whole shebang...
https://www.procook.co.uk/product/procook-heavy-gauge-enamel-roasting-tin-rack-40cm-x-355cm-x-5cm
Ah, I thought OP wanted roast veg to serve.
He does. For that he needs it in a separate tray. The veg in the chicken tray should be used for gravy.
What kind of monstrous oven shelves/tiny dishwasher do you have? Obviously they don't fit vertically, but mine fit fine if I lay the oven shelves on top of everything on the top rack?
Roast chook, remove from dish, foil and towel wrap for an hour, cook as much veg in the offshoot juice as you like?
He does. For that he needs it in a separate tray. The veg in the chicken tray should be used for gravy.
Exactly!
Ha, I do love this place! It'd be good to see some kind of analytics on posting in response to questions asked here, I'd say 90% of posts telling the OP they're doing it wrong 🙂
I’d say 90% of posts telling the OP they’re doing it wrong
Especially those asking how to do it.
I’m brining my turkey in nutmeg and a little apple juice. It’ll then be bbq’d on the Weber with a very light apple smoke.
Currently the bacon is in the fridge being dry cured in coffee, dark sugar and a little laphroig. It’ll get an oak smoke later on.
Next up is to dry cure the salmon..
1..... Brine the bird for 24hrs in a water/salt solution.
2..... Dry with a tea-towel then sprinkle with bicarbonate of soda (YES..... bicarbonate of soda.)
3..... Put ice into bird or put ice into a tray and put into bottom of oven (helps to keep bird moist during cooking)
4..... Roast uncovered, UPSIDE DOWN and raised up in a rack. (15mins per pound at 180 degrees C)
5.... Rotate bird once, half-way through cooking.
6..... Take out and REST for 45 mins.
This technique was documented in the Xmas edition of "Inside the Factory" Still on iPlayer I think if you want to see the science behind it.
All to do with the "Maillard Reaction" apparently.
Ahh re-reading this evening I see my OP was poorly worded, I was after recommendations for a rack rather than technique. Apologies!
Room temperature before oven. Stupid amount of buffer. Salt.
Roast chicken, breast down, up, mixed, on a can, whatever, makes little difference. Baste often.
Pay attention to cooking time and test for ready early. I start checking a 2kg after an hour. 45 mins for a small job.
Then take it out, put somewhere warm, cover with foil
Then roast your veg as a separate thing
Make gravy while the veg is cooking in the roasting pan. By all means add some veg there at the start, but it’s sacrificial for the gravy, not to eat as veg. I like 3-4 heads of garlic (yes whole head, not cloves) and a lemon for this.