Can in the Rear Roast Chicken
Can in the Rear Roast Chicken

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, can in the rear roast chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Can in the Rear Roast Chicken is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Can in the Rear Roast Chicken is something which I have loved my entire life.

Brine chicken (see my poultry brine recipe.). Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.

To get started with this particular recipe, we must prepare a few components. You can cook can in the rear roast chicken using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Can in the Rear Roast Chicken:
  1. Prepare 1 whole chicken about 5lbs
  2. Prepare 1 lemon
  3. Take 1 small onion
  4. Get 2 clove garlic
  5. Prepare 1 empty aluminum can 12-16oz cleaned
  6. Make ready 4 tbsp melted butter or olive oil
  7. Take 1/2 cup water

Simply probe the chicken before you get started and watch the temperature rise. Remove and discard the plastic pop-up timer from chicken if there is one. The chicken gets roasted until golden brown and delish (duh), and then that roast-y, toasty carcass gets turned into stock. There's simply no question about it.

Steps to make Can in the Rear Roast Chicken:
  1. Brine chicken (see my poultry brine recipe.) Rinse chicken and pat dry. Make sure to remove chicken insides!
  2. Wash and rinse your can. I find a 16oz works best and carefully enlarge the opening
  3. Chop lemon, onion into pieces that will fit in can.
  4. Crush garlic and add to can.
  5. Add water to fill can 3/4 full and place in baking dish
  6. Place chicken on top of can with legs down. This will support chicken while cooking and ingredients will infuse flavor.
  7. 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.
  8. Bake for 35-40 min; remove and baste again. Return to oven and bake another 35-40min or until meat therm reaches 165
  9. If roasting veggies add them before you put the bird in for the second time.
  10. Remove from oven and carefully remove can and place bird on serving plate. Cover loosely with foil and let rest 10-15min before carving.

Put cut celery in cavity, and then salt/peppered all over. Some flour with the oils, then chicken broth and all the browned bits from the pan and juices from carving. This was my first roast chicken. A good roast chicken is always satisfying. But a great roast chicken is out of this world.

So that’s going to wrap it up for this exceptional food can in the rear roast chicken recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!