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US-20260123793-A1 - POULTRY VERTICAL ROASTING RACK

US20260123793A1US 20260123793 A1US20260123793 A1US 20260123793A1US-20260123793-A1

Abstract

A poultry vertical roasting rack including method for making and using the rack to cook poultry with a standard oven. The rack consists of at least a round base, center ring and top ring, and having a plurality of wire rods distributed around the base each in a vertical plane and curving inward and then upwards from the base towards and through the center ring to the top ring to define a cylinder upon which to vertically mount a poultry carcass such as chicken, duck or turkey for roasting in a standard oven.

Inventors

  • Denis C. Spanek

Assignees

  • Spanek, Inc.

Dates

Publication Date
20260507
Application Date
20251031

Claims (6)

  1. 1 . A poultry vertical roasting rack comprising: top, center and base horizontally oriented rings mounted to a plurality of vertical rods, each rod having upper, central, and lower portions, each of the horizontally oriented rings having outwardly facing, inwardly facing, top facing, and bottom facing circumferences, each of the rods spaced evenly around the bottom facing circumference of the base ring and secured thereto, each of the rods spaced evenly around the inwardly facing circumferences of the center and top rings and secured thereto, each of the rods extending inwardly and upwardly from said base ring in a substantially vertical hyperbolic arc, connecting at the center portion with the center ring and at the top portion with the top ring, the bottom ring being substantially larger in diameter than the center and top rings, the curvature of the rods extending from the base inward and then upward in a horizontal angle relative the diameters of the base, center and top rings, wherein the bottom portion of the inwardly extending rods remain substantially exposed to heat when a poultry carcass is placed vertically on the roasting rack such that the rods may serve to conduct heat upward toward the center ring and into the interior of the poultry carcass during a roasting process.
  2. 2 . The rack of claim 1 wherein the bottom portion of the rods extend inwardly from the base ring at an angle of approximately 35 to 60 degrees before curving upward in a hyperbolic arc toward the center ring.
  3. 3 . The rack of claim 1 wherein at middle portion of the rods extend between the center and top rings at an angle between 60 and 90 degrees.
  4. 4 . The rack of claim 1 wherein the bottom portion of the rods are made of a material that has a heat conducting value greater than the material making up the center and top portions.
  5. 5 . The rack of claim 1 wherein bottom portions of every other rod has horizontal bends to create greater surface area contact with an interior portion of a poultry carcass when mounted on the rack.
  6. 6 . The rack of claim 1 having an additional removable ring with circumference greater than the top ring which may be placed over the top ring and rest on the vertical rods between the center ring and the bottom ring allowing for increased conductivity of heat to the inner carcass of a mounted poultry.

Description

CROSS-REFERENCE TO RELATED DOCUMENTS The present invention claims priority to provisional patent application serial number 63/716,775 filed on November 6, 2024. BACKGROUND The invention relates to a new and improved rack for vertically supporting poultry during roasting. The rack supports poultry in an oven or barbeque so that the meat is cooked evenly while retaining its natural juices. Prior art racks allow oven heated air to circulate within the body cavity to cook the meat evenly from the inside and the outside. However, the prior art racks generally fail to adequately sear the interior of the carcass to retain natural juices and are, instead, focused on allowing the natural juices to escape. In accordance with the present invention, searing heat is conducted quickly and evenly through the vertically oriented wire rods into the interior of the carcass during the initial stages of roasting thus searing the interior meat to prevent natural juices from escaping and drying out the meat during the remainder of the roasting process. SUMMARY Dressed poultry is supported vertically on the inventive roasting rack with the opening of the body cavity facing downward. Thus, heat is directed both interiorly and exteriorly of the poultry causing uniform cooking. Prior art racks are designed to allow natural juices to drain out the bottom opening. While it is inevitable that some juices will drain, Applicant has discovered through extensive trial and error that the inventive rack, by increasing the conductivity of heat through the vertically oriented wire extending within the body cavity and/or by increasing the surface area of the wire positioned adjacent and in contact with the interior meat, effectively sears the interior meat within the first 20-30 minutes of roasting and is thus effective in sealing in the natural juices which provide greater flavor and texture to the roasted meat. To conduct adequate heat through the vertical wire rods, the bottom portion of the vertically extending wire rods must remain exposed to oven heat, the vertical wire rods must be of appropriate gauge and material for conducting the searing heat, and the number and/or surface area of the wire rods must be increased over prior art designs. Use of this inventive design results in decreasing the amount of needed cooking time. Sealing the natural juices of the poultry increases the natural flavor and enhances the texture of the meat. The inventive poultry roasting rack includes top, center and base horizontally oriented rings mounted to a plurality of vertical rods, each rod having upper, central and lower portions. Each of the horizontally oriented rings have outwardly facing, inwardly facing, top facing and bottom facing surfaces, also referred to as circumferences. The vertical rods are spaced evenly around the base ring, preferably attached at the top facing surface of the base ring but could be attached at the inner facing surface. The distal ends of the vertical rods where they attach with the base ring may have substantially horizontally oriented feet. Each of the rods is spaced evenly around the inwardly facing surface or circumference of the center and top ring as they ascend upwards towards the top ring. Each of the rods extends inwardly and upwardly from the base ring in a substantially vertical hyperbolic arc, connecting at the center portion with the center ring and at the top portion with the top ring. The base rings is substantially larger in diameter than the center and top rings. The curvature of the bottom portion of the rods extending from the base ring inwardly and then upwardly at a substantially horizontal angle of less than 60 degrees, and preferably between 5 and 45 degrees, relative to the horizontally oriented base, center and top rings so to provide an exposed area of the lower portion of the wire of approximately one or more inches when a poultry carcass is positioned vertically down onto the rack for roasting, and wherein the bottom portion of the rods remain substantially exposed to heat during a roasting process thus serving to conduct heat upward toward the center ring and into the interior of the poultry carcass during roasting. In some embodiments, the curvature of the bottom portion of the wire extends upward at an angle of from 5 to 60 degrees before curving upward in a hyperbolic arc toward the center ring. In some embodiments, the middle portion of the rods extend upward between the center and top rings at an angle of 50 to 90 degrees. Each of the wire members (base ring, center ring, top ring, and vertical wire rods) is made of material of strong conductive material (such as tempered steel) appropriate for use in oven roasting. In alternative embodiments, as shown, one or more additional removable lower rings may be optionally positioned between the base and center rings to ensure proper searing to lower portions of the poultry that are more difficult to heat evenly. In alternative embodiments, the one