Hello I wanted to share about how I roast a chicken. We are on a tight food budget and we eat a lot of chicken. I do not like to boiled chicken, I hate all that grease. So I always roast mine. I have gone around and around on what to cook my chicken on. I have had had several different racks at fell apart over time. Or got so greasy and gross I did not want to touch them. I have looked at vertical ones. I have tried a can of beer, which is not bad but can tip over. That was not fun ! And was never happy, till I came up with this idea.
I like it because it hold the chicken up off the grease, the chicken gets nice and crispy and it flavors it. I line my pan with foil. I cut an onion (with the skin on) into 4 wedges and do the same with an apple. I set them all together on the foil. Now I am lucky enough to have a big rosemary bush, so I lay a large sprig across the apple/onions and put some in the cavity of the chicken. I rub the chicken with a little oil, salt and pepper and set him on the rosemary. He does look a bit undignified sitting up there but it works brilliantly. Plus when you are done you just pick up the foil and throw the whole thing away. I wait to the next morning till the fat is hard, but that is my favorite part!! I like my chicken really well cooked. So I cook at 350 for 2 1/2 hours. But this may be way too long for most people. I do know that one should tress up a chicken. But again I personly do not like that, becuase I want as much of the chicken as possible to get crispy. If I really want to do my chicken right, I brine it first. I take my kitchen aid mixer bowl (it is taller then wider) and put one cup salt, one cup sugar and 2 cups hot water. I stir till mostly melted. Then I add chicken and cold water till the chicken is covered and brine at lest 8 hours in the fridge. Lemon is also lovely. I will squeeze the juice over the chicken and put the juiced lemon to the cavity. I hope this works well for you, as it does for me.