I've been reading Dr. Biggles site for a while. A man and his grill, wife and kids......It's a beautiful thing! He roasted a chicken a few posts back and I was inspired.
He does something a little different, he cooks the bird in 'dry heat'. I always throw in some wine, some stock and it steams up with the cover on after a nice browning!
The Dr. uses a trivet, I only have a roasting rack, remember those items that we all must have bought many moons ago, it cradles your bird. My rack has been gathering dust, I gave it a hot rinse and put it to work.
There my Label Rouge Bird sits, propped up high and proud. Cooking magnificently in my new oven. I threw in some potatoes to brown (under the rack), seasoned with some fleur de sel. I rested my bird for about 15 minutes and he was juicy.
So.....Biggles.....I'm a trivet convert!