Edible Roasting Rack

On page 50 of March Martha Stewart Living, there are instructions for creating an edible roasting rack for chicken. Basically you rip up a baguette and put it on the bottom of your roasting pan with some garlic and thyme. Brush the chicken with some butter and put some thyme under the skin, and place the chicken on the bread and roast it. I have to say I sort of scoffed at this initially, but it wasn’t bad. The biggest problem was that any bread that was not directly beneath the chicken burned to a crisp and was inedible. The bread that stayed under the chicken was delicious, and probably really bad for you! It was crunchy and greasy and really, really, really tasty. That being said, I don’t see myself doing this again. I felt WAY too guilty eating bread soaked in chicken grease and there wasn’t anything convenient or easier about this compared to a regular roasting rack.