It would be cool if I could remember the chef who recommended the following tip. Even though I've never tried it, it was suggested that the chicken be added to the stand upside down, allowing the juices to generously drain onto the white part of the meat.
200F seems quite low; but if the results create the rich outer color, I presume it might be worth a try.
Thanks for sharing.
Peace.
G'day, I'm not sure how it would go balancing upside down? I cooked it at 200 degrees C (about 390 F) .
The beer definitely keeps it moist.
Ahhhh...390 F...That's more like it...
Looking at the design of your stand, it might be difficult. There are so many varieties; but, they really give chicken that crisp, roasted result.
Thanks for the update.
Peace.