Vegetable trivet and basting

corblimey

Since learning to cook, I've always used the Jamie Oliver inspired vegetable trivet when roasting meat, in particular chicken. A big ol' pile of carrots, onions and celery (and garlic) in the middle of the roasting tray with the chicken balanced on top. However, during the week I bought a new roasting dish and it came with its own trivet (well a rack).

In my mind, the veg trivet has 3 uses
1. It keeps the chicken off the bottom of the pan, allowing heat to 'circulate' (this might be b*****x)
2. It provides moisture to keep meat moist and adds to the amount of liquid I can use to baste the chicken
3. It provides the base for a subsequent gravy.

I believe 1 is resolved by the rack and I never make gravy so that's 3 out the window. So I guess the only thing left is 2, which brings up the question, where does the liquid come from? Is it all chicken juices? Should I add some stock or something underneath the rack to provide more liquid?

Since I know I can make a decent roast chicken with a veg trivet and my old roasting tin, any tips on making a decent one use a rack?

(This is the not exact same, but it's pretty close -> http://www.amazon.co.uk/Master-Class-Roasting-Roaster-Non-Stick/dp/B000BNTQEC/ref=sr_1_1?ie=UTF8&qid=1378457705&sr=8-1&keywords=roasting+dish+with+rack)

pampootie

I normally add liquid below the rack when I roast something, especially chicken. I think it makes a difference to the moisture of the meat. Tbh I usually just add boiling water just before it goes in the oven, I've never noticed a massive difference between it and stock or wine unless you're making a gravy after

duploelabs

For chicken, a fino (or dry) sherry works for me as well as a bouquet garni