I finally tried a version of Soda Can Chicken , I used a store brand Dr. Pepper though. I seasoned the chicken with my usual salt, pepper, garlic, onion powder and rubbed it in oil. Stood the chicken on the can and roasted it at 425' for 45 minutes, then dropped the temp to 350' for another 45 minutes.
WOW! The chicken came out so beautifully tanned and with crispy skin all around! But boy was my oven a disaster, we had to use the self cleaning cycle on it later. While I loved how the chicken came out so brown and crispy from roasting upright, I could not taste any of the soda flavor. Maybe I should just get one of those roaster stand things.
Also, when I roast a chicken (laying on it's back) I can not cut the pieces off the bird! I always have to disect it up and serve it pretty much off the bones. BUT roasting it this way, I was able to actually cut the thighs and legs and even the wongs off whole!!
So sorry about the flash photos (Mr. is working on a light box for me!), but you get the idea. I served this with some simple rice I've mentioned before. I have seen many recipes online for different flavors of sodas and beer. I'm curious to try orange flavored next time. =)
enjoy,
Looks delicious!
ReplyDeleteI can almost smell the chicken through the screen X-D it looks mouth watering! I love roasted chicken, I dont know why I've never tried this technique before. Hmmm, I'll have to change that.
ReplyDeleteAs you described, when I roast a chicken everything just falls off the bone. I've never tried the can bit. Just thinking the skin would hold that moist meat together for serving causes me to think about it. Thanks for the hint about oven cleaning afterward!
ReplyDeleteThat sounds {and looks} delicious! I'll have to try that out. I left you something on my blog :)
ReplyDeletehttp://www.outnumbered3-1.com/2010/01/my-dear-friend-kayla-over-at-eclectic.html
Thanks Melissa! =)
ReplyDeleteOh yeah....BEER in the REAR chicken....love it!
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