It is hard to get simpler, or more Southern, than Can Chicken. For this recipe, two whole chickens are marinated in a mixture that includes liquid steak seasoning, rosemary, garlic, and pepper. The chickens then get oven-baked vertically over opened cans of ginger ale until they are perfectly roasted. The secret is that in the hot oven the ginger ale steams, keeping the chicken moist. This easy roasting method also allows fat to drip through and around the chickens, giving them a rich flavor and a beautiful golden-brown color. This will taste great on the table—fresh and hot, it would certainly give “canned chicken” a whole new meaning.
- 2 (3-lb.) whole chickens
- 1/4 cup vegetable oil
- 1/2 cup liquid steak seasoning
- 1 tablespoon salt
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons minced garlic
- 1 teaspoon pepper
- 2 (12-oz.) cans ginger ale
- Garnishes: red leaf lettuce, green grapes, rosemary sprigs
For directions visit: myrecipes.com
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