BAKING RACK FOR CHICKEN RECIPES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 425°F. Arrange 1 1/2 pound small fingerling potatoes and 1 pound small shallots, peeled, in a roasting pan or baking dish just large enough to fit them all in a single crowded layer. Drizzle with 2 tablespoons olive oil and season with a little salt and pepper, then toss to coat. Place pan on lower rack, then set 1 Dai Due's Master Brined Chicken, breast side up and tail facing oven door (this will make it easier to remove when it's done), directly on rack above vegetables.
• Roast chicken and vegetables until a thermometer inserted into the thickest part of chicken thigh registers 165°F, 35–45 minutes. Insert a longhandled wooden spoon into the chicken's cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below. Remove vegetables from oven, then, using spoon, remove chicken from oven and place on top of vegetables. Let rest 10 minutes before carving.

Steps:

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.