Roasting Rack

A roasting rack is a raised metal grid or support placed inside a roasting pan to elevate food above the bottom of the pan. It allows hot air to circulate around more of the product, helps fat and juices drain away and can promote more even browning. Racks are commonly used for poultry, large joints of meat and some vegetables.

Why use a roasting rack?

• Air circulation: elevates the food so hot air can reach more of its surface.
• Drainage: allows rendered fat and cooking juices to collect in the pan rather than pooling directly beneath the food.
• Browning: reduces the chance that the underside will stew in accumulated liquid.
• Pan sauce: drippings and browned residue can be used as a base for gravy or jus.
• Handling: some racks provide a stable support for lifting or transferring larger roasts.

How to use a roasting rack

Choose a rack that fits the roasting pan and supports the food securely. Place the product so air can circulate around it, and avoid overcrowding the pan. For poultry and large roasts, position the rack so the food remains stable and can be probed safely during cooking.

Roasting rack versus trivet

A roasting rack is designed to support food above the pan during roasting. A trivet is a more general support that may be used to elevate hot cookware or food from a surface. Some trivets can serve as roasting supports, but they are not always designed for oven use or for the weight of a large roast.

Chef’s tip: use the pan drippings for a sauce, but monitor them during roasting. If they begin to burn, add a small amount of water or stock to the pan as appropriate to the recipe.