you guys may all already know about this, but I'd never heard of it until Alton Brown of the Food Network mentioned it.

I took very thick bacon slices, put them on a jelly roll/cookie sheet in a 375 degree (F) oven, and it took 20 minutes for them to be brown, crisp, and (!) perfectly straight. I put mine up on a little rack, elevated by a couple wads of aluminum foil.

The drippings were quite clear and easy to save, though it struck me that with them already sitting there in the pan, I could probably toss my chicken breasts on that pan immediately and bake them up.

There is no splatter at all with this method, which is why it appeals to me. Also, you don't have to turn them or watch them or fool with them all the time--just set the timer and forget!