Kitchen tip: The “carrot” roasting rack

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Sure, it’s great to have a fancy All-Clad roasting rack. But even if you don’t have one, fear not. Here’s a trick that I use often. Cut some carrots lengthwise and line them up in the bottom of the pan. Cut a few chunks of onion. Set the prepped chicken onto the carrots, and strategically place the onions under the “elbows” of the wings. This will elevate the chicken to allow juice to run off and keep it from sticking. It will also flavor the juicees that run off to the bottom.

About katflinn

Kathleen Flinn is the author of “The Sharper Your Knife, the Less You Cry,” “The Kitchen Counter Cooking School” and “Burnt Toast Makes You Sing Good.” All are published by Viking/Penguin.


  1. Brilliant. As per your usual!

  2. I’ve done the same thing with apples too – adds some sweetness and acidity to the juices and is a good way to use up too many fall apples.

  3. Kathleen Flinn says:

    That’s a good tip. I’ll try that next time.


  1. […] In a pinch, you can use the bottom of a broiler pan. No rack? Try my carrots-and-onions in the bottom of the pan trick. […]

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