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Roasting support for fowl
| Details |
Inventors: Ciofalo, Robert;
Assignee:
Primary Examiner: Hornsby; Harvey C.
Assistant Examiner: Spisich; Mark
Attorney, Agent or Firm: Rodman & Rodman
A roasting support for a disemboweled fowl that has openings at the head and tail ends, includes a base member that carries a generally conical, imperforate plug member adapted to sealingly engage one of the open ends of the fowl to retain fluids within the fowl during roasting. The roasting support also includes an elevated support member adapted to support the other open end of the fowl at a higher level than the first open end thereof so that fluids added to the interior of the fowl or generated during roasting of the fowl are retained within the fowl during such roasting. The method of roasting the fowl includes the steps of supporting the fowl in an oven with one of the openings plugged to prevent leakage of fluids from the interior of the fowl, while the other of the openings is at a higher elevation than the first opening, and applying heat to the fowl for a sufficient period of time to roast the fowl. Fluid can be added to the interior of the fowl before or during the heating step. |
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DETAILED DESCRIPTION OF THE INVENTION Referring to FIGS.
1-4, a fowl, for example a chicken, is generally indicated by the reference number 10.
The fowl 10 includes a hollowed out, disemboweled body portion 12 which encircles a central cavity 14 (FIG.
3).
The body portion 12 includes a head end 16 having an opening 18 therein, and a tail end 20 having an opening 22 therein.
As is typical of fowl, the walls of the body portion adjacent the head end 16 are thicker and heavier, as shown at 24, than the walls of the body portion 12 adjacent the tail end 20.
The body portion 12 of the fowl also contains wings 26 and 28 and legs 30 and 32.
The fowl 10 is supported during roasting on a roasting support or stand, shown generally at 40.
As most clearly shown in FIG.
4, the stand 40 includes a base member, shown generally at 42, and a plug member, shown generally at 44.
The base member 42 is preferably a generally circular, generally imperforate pan member 46 having a raised peripheral flange 48 thereon.
The plug member 44 includes a generally imperforate conical surface 50 having an apex portion 52 and a base portion 54.
It will be noted that the opening 18 at the head end 16 of the fowl is generally triangular in cross section, as best seen in FIG.
4.
The plug member 44 is thus preferably generally triangular in cross-sectional shape, as shown most clearly in FIG.
2, so that the conical surface 50 thereof will properly align with and provide a sealing seat for the opening 18.
Referring to FIG.
3, it will be seen that when the fowl 10 is mounted on the support 40 with the head end 16 in a downward orientation, the thickened wall portion 24 of the body 12 provides an elongated surface 56 that engages with the conical surface 50 of plug member 44 to effect a desired sealing of the opening 18 at the head end 16.
Such seal enables the fowl to retain fluids in the body cavity 14 during roasting.
It will also be noted that the size of a neck opening in a 20-pound turkey is not significantly different from that of a three-pound chicken
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