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Ingredients
- 1 3 TO 4LB FRESH CHICKEN
- 1 12OZ COKE, ROOT BEER, LEMON-LIME SODA
Details
Preparation
Step 1
RINSE CHICKEN INSIDE AND OUT AND BLOT DRY WITH PAPER TOWEL. RUB OLIVE OIL ON DRY CHICKEN AND THEN PAT DRY-RUB GENEROUSLY OVER CHICKEN (INSIDE AND OUT) CLOSE THE NECK OF THE CHICKEN TO KEEP THE STEAM FROM ESCAPING. PLACE THE SODA IN THE CHICKEN RACK AND PLACE THE CHICKEN OVER THE RACK AND THE CAN. PLACE IN A DISPOSABLE PAN TO PREVENT FLARE-UPS. COOK CHICKEN ON MEDIUM HEAT UNTIL INTERNAL TEMPERATURE REACHES 180 DEGREES. IT SHOULD TAKE 2 HOURS FOR A 3 POUND CHICKEN.
WHEN DONE, USING TONGS AND A LONG FORK, CAREFULLY TRANSER THE ENTIRE RACK IN ITS UPRIGHT POSITION TO A PLATTER. LET STAND FOR 5 TO 10 MINUTES. SECURE BASE WITH A HOT PAD AND CAREFULY REMOVE CHICKEN FROM RACK.
CHICKEN CAN BE COOKED IN CONVENTIONAL OVEN BY PLACING IN A DISPOSABLE PAN AND ADDING 1/4 CUP OF WATER. COOK AT 350 DEGREES.
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