Roasting a chicken on a stand-up rack cooks the outside of the bird evenly all around. The chicken is roasted in the hot air of the oven, with no part of it touching the roasting pan. The skin cooks golden brown and crispy. The cleaned chicken is set on a metal rack with an extension that fits into the cavity of the bottom of the chicken, supporting the chicken upright. Some stand-up racks have a container to hold liquid seasonings to impart flavour as it steams while cooking. Different types of stand-up racks are sold in retail stores where cooking supplies are found.
Remove the middle racks from the oven, leave the bottom rack in place. Heat the oven to 162 degrees C.
Prepare the chicken for roasting by scrubbing the outside skin very carefully with a food brush. Wash out the inside of the chicken by thoroughly rinsing the body cavities on both ends with cool clean water. Tuck the end portion of each wing underneath the first joint of the wing located next to the body. Cross the legs at the ankle and tie them together with cotton twine.
Roast the chicken by placing the stand-up rack inside a roasting pan and placing the chicken over the rack. Do this by sitting the chicken, with the metal extension of the rack protruding up into the bird. Place the roasting pan into the oven and cook the chicken for 45 to 55 minutes or until the skin is golden brown and a meat thermometer inserted into the thigh reads at least 60 degrees Celsius.
Remove the chicken from the oven after the correct temperature is reached, and set it aside. Turn the temperature of the oven up to 500 degrees.
Place one cup of water in the bottom of the roaster pan and place the pan back into the oven when the temperature reaches 500 degrees. Add more water if necessary to keep the pan from going dry and allowing the chicken drippings to smoke. Continue roasting until the skin is golden brown. Test the temperature to be certain the thermometer reads at least 71.1 degrees Celsius when inserted into the thickest part of the breast, and 79.4 degrees Celsius when inserted into the thickest part of the thigh.
Remove the chicken from the oven, allow it to sit for 20 minutes, remove it from the stand up rack by handling it with oven gloves to transfer it to the cutting board.
A half-inch of water in the bottom of the roasting pan prevents the chicken drippings from smoking. Add water if it evaporates and the drippings begin to smoke. Spray the stand-up rack with not-stick spray before seating the chicken for additional insurance from sticking.
The skin of the chicken may darken more than desired during the 500 degree phase of cooking; cover the chicken loosely with foil. Sterilise the food prep area and all utensils where the chicken was prepared for roasting with one part bleach to nine parts water. Wash your hands thoroughly. Do not allow raw chicken to come into contact with any other foods.