As soon as you understand the basics of cooking, it can be such a releasing as well as awarding experience to create a merely tasty dish or baked thing. The smells in your house as well as the faces of the people that you share it with are valuable. We wish this Can in the Rear Roast Chicken dish will certainly offer you some concept for you to end up being an extraordinary chef.

Can in the Rear Roast Chicken

You can cook Can in the Rear Roast Chicken using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Can in the Rear Roast Chicken :

You need to prepare whole chicken about 5lbs.

Use lemon.

You need to prepare onion.

Prepare garlic.

Prepare empty aluminum can 12-16oz cleaned.

Provide melted butter or olive oil.

Prepare water.

Short Tips:

You can remove the garlic smell from your hands by rubbing them for thirty secs on your stainless steel range prior to washing them. Garlic adds a delightful flavor to several recipes, however the apparent odor can stick around on your hands. Using this idea, you can enjoy your supper without your hands scenting strongly of garlic.

instructions :Can in the Rear Roast Chicken

Brine chicken (see my poultry brine recipe.) Rinse chicken and pat dry. Make sure to remove chicken insides!.

Wash and rinse your can. I find a 16oz works best and carefully enlarge the opening.

Chop lemon, onion into pieces that will fit in can..

Crush garlic and add to can..

Add water to fill can 3/4 full and place in baking dish.

Place chicken on top of can with legs down. This will support chicken while cooking and ingredients will infuse flavor..

Brush bird with melted butter or olive oil. I don't add any other seasonings because if you brine first you don't need to. If you didn't brine (which I highly suggest brining) you would want to season with salt, pepper ect..

Bake for 35-40 min; remove and baste again. Return to oven and bake another 35-40min or until meat therm reaches 165.

If roasting veggies add them before you put the bird in for the second time..

Remove from oven and carefully remove can and place bird on serving plate. Cover loosely with foil and let rest 10-15min before carving..

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