烤盤架

The raised design really does the trick—my chicken came out with properly crispy skin and the drippings collected underneath for the best gravy I've made in ages. Airflow makes a noticeable difference, even cooking top to bottom.

I was skeptical a rack could make much difference, but the airflow around the roast gave me the crispiest skin I've managed at home, and the drippings collected below made a killer pan sauce. It sits solidly in the pan without wobbling, even with a heavy bird on top.

The fit is snug and stable, so my chicken sat perfectly elevated the whole time. Drippings collected cleanly underneath, and the skin came out noticeably crispier with that airflow.