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- 1). Rinse a thawed or fresh whole chicken in cold running water. Remove any parts like giblets and neck bones remaining in the interior cavity. Pat all the interior and exterior surfaces of the chicken dry with paper towels.
- 2). Place the vertical chicken roasting stand in the center of a roasting pan or other high-sided baking sheet. Coat the surfaces of the roaster stand and pan with a thin layer of cooking oil spray. Slide the larger tail cavity of the chicken down onto the roasting stand until the stand protrudes from the neck cavity opening at the top of the bird.
- 3). Set the oven to preheat to 350 degrees Fahrenheit. Tuck the pointy tips of the chicken wings back behind the fatty portion of the wing to prevent burning. Alternatively, the wing tips can be covered with a small piece of aluminum foil for the majority of the roasting time.
- 4). Spray the outer surfaces of the vertically mounted chicken with a thin coating of cooking oil. Generously sprinkle dry spices and seasonings onto the oiled chicken skin. Add roughly chopped aromatic herbs and vegetables to the tray for increased flavor and moisture.
- 5). Pour a cup of chicken stock, wine or water into the roasting pan. Slide the pan into the 350-degree oven. Close the oven door and roast for one hour.
- 6). Insert a probe thermometer into the thickest portion of meat without making contact with bone. Remove the pan from the oven when the internal temperature reaches 165 degrees Fahrenheit and the juices coming from the chicken are clear. Continue roasting and checking the temperature in 15-minute increments.
- 7). Move the roasted chicken and stand to a serving platter with oven mitt-protected hands. Loosely cover the roasted chicken with sheet of aluminum foil. Wait 10 minutes before carving the chicken on or off the stand.
- 8). Soak the chicken roaster stand overnight in hot soapy water to loosen pieces of stuck-on chicken. Clean the roaster stand with a nonabrasive sponge. Rinse and dry the clean stand thoroughly.
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