Baste

Culinary definition of baste:  To baste food while cooking is to re-introduce moisture and flavour by brushing or basting with liquid using a spoon, baster or brush. Basting poultry frequently with fatty pan drippings and/or broth creates a crispy, golden skin, and helps seal in natural juices.

C@H FOOD FOR THOUGHT
Use caution when basting with a sugary liquid or sauce as sugars (honey too) can burn both on the meat, seafood or vegetable you are cooking, but also in the pan or grill beneath - causing flare-ups and polluting the dish and the kitchen with un-appetizing flavours and aromas.

Cooking a bird breast-down for the initial third or half of its time in the oven will boost overall moistness, but take care that the breast skin doesn't stick to the rack (be sure to butter or oil both skin and rack well) and turn gently.  Alternatively, replace the metal rack with one made of whole carrots and celery, criss-crossed along the bottom of the pan. Either way, buttering or oiling the skin is critical to prevent sticking and premature cracking.

Not so long ago, traditional French chefs wouldn't have dreamed of racking a roast chicken, rather they would labour-intensively quarter-turn the bird throught its time in the oven (ending, breast up) - to evenly crisp the skin and keep the juices from settling in the darkest meat (where its needed the least).  Busy restaurant kitchens employed full-time roasters (human rotisseries).   We like this method, but it does take time.

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