Poor Boy's Orange Duck

[BCAC]

I have a kitched doo dad which tips small poultry up on end - it is two metal loops, each with two feet which are put together so as to make a stable support, the intersecting loops are inserted into the birds cavity, which helps to conduct the heat to the insides and slightly shortens the cooking time. The bird is then stood in the roasting pan as though expecting to launch upwards, so presenting more of the surface area to the air and heat.

I have a fan oven which possibly helps get the skin crispy, but there is a noticeable increase in the fat extracted from the birds when cooked this way.

Old fashioned ovens used to have a bar or loop in the top for cooking goose suspended by the necks by a string.

Anne the Pleater :ootd:

Your kitchen "doo dad" for chickens seems similar to the "beer can chicken". Don't use a "doo dad", simply a beer can (half full, I believe). Mind, there are specially made "doo dads" to use for cooking chicken this way (with a beer can as well).