Steps to Prepare Ultimate Can in the Rear Roast Chicken

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Award-winning Can in the Rear Roast Chicken. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Can in the Rear Roast Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Can in the Rear Roast Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Can in the Rear Roast Chicken is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Can in the Rear Roast Chicken estimated approx 15 mins.

To get started with this 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 that.

Ingredients and spices that need to be Take to make Can in the Rear Roast Chicken:

1. 1 whole chicken about 5lbs
2. 1 lemon
3. 1 small onion
4. 2 clove garlic
5. 1 empty aluminum can 12-16oz cleaned
6. 4 tbsp melted butter or olive oil
7. 1/2 cup water

Instructions to make 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.

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So that's going to wrap it up for this special food Recipe of Award-winning Can in the Rear Roast Chicken. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!