How to minimize smoke/liquid output when roasting chicken? Last spring I discovered this recipe for roast chicken. It's a winner: simple, reliable, and tasty. I have two quibbles:


It produces enough smoke to set off the smoke alarm, even with the exhaust fan at high speed.
Even if I rest the chicken for fifteen minutes after roasting, it still emits huge amounts of liquid when I carve it.


How can I reduce liquid/particulate emissions from this bird?
As far as smoking: Use a roasting rack in the pan, and put enough water in the pan to not allow the dripping fat to burn. Keep the chicken above the water and check the water level during roasting.

As far as the liquid exuded: Be sure that you are using a chicken that has not been "pre-basted" (injected with a flavor/sodium solution). Slash the skin of the chicken, especially the dark meat, before roasting. That will give extra liquid an avenue for escape. Don't slash the breast meat, as that will likely dry out the chicken before it is done.