Abstract: A poultry vertical roasting rack including method for making and using the rack to cook poultry with a standard oven. The rack consists of at least a round base, center ring and top ring, and having a plurality of wire rods distributed around the base each in a vertical plane and curving inward and then upwards from the base towards and through the center ring to the top ring to define a cylinder upon which to vertically mount a poultry carcass such as chicken, duck or turkey for roasting in a standard oven.

Abstract: A wire rack which fits in a pan within an oven supports poultry and meat during roasting so that grease and fat and particularly water within the body cavity of the dressed poultry runs into the pan. The rack consists of a first member having a round base and preferably eight wire members distributed around the base each in a vertical plane and curving inward and then straight up so that they define a cylinder. A ring prevents the eight members from spreading. A second member comprises a top ring and a plurality of depending wires each about half the length of the first-mentioned wire members and each lying in a vertical plane and extending inward and then straight down, the lower ends of pairs of wires being joined. The lower end of the second member fits into the top of the first member. An annular trough snaps over the top ring and is formed with small holes so that juices placed in the trough baste meat in the rack.