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Roasting on a V-Rack

Samantha_Zistatsis's picture

Variations from normal roasting when using a V-rack - temperature? time? basting?

Samantha_Zistatsis's picture

(post #60217, reply #1 of 8)

I've recently acquired a V-roaster (not a vertical roaster) but am having problems with it. I love the juiciness and crispiness of the skin, but I can never get the time right. I've tried the meat thermometer (with which I'm not very competent I know) in the thigh. Sunset magazine indicated 45-50 min at 450 for a 3 1/2 lb bird. When I do that, (and the meat thermometer does read 180), I always get red juice. All the other dinner is ready and I have to put the bird back in. Even then, I can never seem to get it completely done. We eat the breast and I cut the rest off and cook it another way. HELP!

MEAN_CHEF's picture

(post #60217, reply #2 of 8)

If you are talking about a roasting rack, that is the normal way to roast. Can't imagine what you mean by normal.
If the insant read thermometer says 180 in the thigh, the damn bird is done.

Samantha_Zistatsis's picture

(post #60217, reply #3 of 8)

I must have the thermometer in the wrong place because I still get red juices and pink meat around the joints. I am not a technical expert on the cooking terms (hence the reason I'm asking questions). So, what I have done in the past is put the bird in a deep casserole with veggies and some liquid. I guess that is not roasting.....

Should I be putting the bird breast down or up or does it matter?

MEAN_CHEF's picture

(post #60217, reply #4 of 8)

Cook's Magazine did a much many page article on the fine art of roasting a chicken. I can't remember which issue though. I roast mine at 425, on a rack, breast up, legs to the back(back of oven is hotter). Works for me. I have not found that rotating the bird or changing the temp during cooking adds anything but more steps. Whether you sit the bird on vegetables or on a rack, it is still roasting. If you do put the chicken on veggies in a deep pan, the bottom will tend to be stewed however.

Larry_D.'s picture

(post #60217, reply #5 of 8)

180 degrees with red/pink juices:
The thermometer must be placed too close to the bone which will give a falsely-high temperature. This can be difficult if you are trying to bake a small chicken-helps if the thigh is a bit more substantial and thus easier to keep away from the bone.

Samantha_Zistatsis's picture

(post #60217, reply #6 of 8)

Mean Chef, I looked in Cook's Illustrated and they had something on roasting cornish hens Sept 97. Is this what you meant or is Cook's Magazine something different? The library didn't really give me any other options.

Karen's picture

(post #60217, reply #7 of 8)

Have you tried a different thermometer, or tried the thermometer in a different meat? Your thermometer may be the problem.

Rebecca's picture

(post #60217, reply #8 of 8)

Is the recipe below how MC's makes roast chicken? We roast chicken according to the recipe in Cook's Illustrated #18, Feb. '96, without a v-rack. Every roast chicken of mine turned out dry until I used their method (I think my natural tendency is to overcook everything). I do rotate it as the recipe says, however, since this may be MC's method, also, I'll try his suggestion of not rotating. It would be a little easier.

This is the method:

1 chicken (about 3 lbs), giblets removed & tossed or reserve for another use, chicken rinsed & patted dry w/paper towels

2 T butter, melted

salt & pepper

oil the v-rack if using it, otherwise use an ungreased roasting rack

1. Place shallow roasting pan in oven and then heat oven to 375 degrees. Include the roasting rack on top of the pan if not using a v-rack.

2. Brush chicken w/butter & sprinkle liberally w/salt & pepper.

3. Remove heated pan from oven & set oiled v-rack on it. Place chicke on v-rack OR on the hot regular rack, WING side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate breast side up. Roast until instant-read thermometer inserted in breast reads 160 and in thigh reads between 165 & 170 (10 to 15 minutes longer). Transfer to cutting board & let rest 20 minutes before carving.

Use balls of foil if necessary to keep the chicken steady on a regular rack. Increase times for larger chickens.

LOLuck, Rebecca