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Edible Roasting Rack

Martha Stewart Living, March 2010

Roasting a whole chicken on a rack keeps it out of the pan juices and lets hot air circulate; the bird cooks evenly and the skin gets deliciously crisp. We've discovered that pieces of stale bread can do the job of a rack -- and become crunchy and flavorful in the process. Enjoy them as nibbles before the meal, toss them in a salad as you would croutons, or serve them on the plate alongside the chicken.

Before (image referenced): Leftover bread props up the raw bird.

After (image referenced): Roast chicken with tempting, toasty bread bites.

Preheat oven to 425 degrees. Arrange 1/2 torn day-old baguette in a roasting pan. Place 1 whole chicken (about 5 pounds) on bread. Cross and tie legs with kitchen twine. Brush chicken with 2 tablespoons softened unsalted butter. Stuff 3 or 4 thyme sprigs under skin of each breast half, and season chicken with coarse salt and freshly ground pepper. Scatter 5 lightly smashed garlic cloves and 4 to 6 thyme sprigs in pan. Roast until an instant-read thermometer inserted into thickest part of the thigh reaches 165 degrees, about 1 hour. Let stand for 10 minutes before carving.

Comments (2)

  • 2 Dec, 2010

    why not use the bread as part of making stuffing? in fact the juices from the bird adds such great flavor wouldn't you want to incorporate that flavor into the stuffing? you can end up making the stuffing in the same pan as you're bird

  • 21 Nov, 2010

    I've made this twice and the chicken turned out really well. The second time, I put garlic cloves inside the cavity of the chicken and beneath the skin, which added some fragrance to it. PROBLEM: The bread beneath the chicken doesn't toast well, rather, it soaks up the juices, so after removing the chicken, it has to be left in the oven to toast. The other issue is that the bread that is NOT