- 60 mins
Ingredients
- 3 1/2 to 4 pound whole chicken
- potato or onion for cavity
- rub-on seasoning
- 1/2 can beer or soda
Preparation
Step 1
Thaw and clean a whole chicken, removing giblets from the cavity. Rinse chicken inside and out under cold water, drain and blot dry with paper towels. Generaly apply a poultry rub-on seasoning to outer skin and inner cavity. If not available, use salt and pepper.
Using a 12-ounce can of your favorite beer or soda, pour out half the contents. Place half empty can inside the ChickCAN Rack. You may add additional seasoning to the drink (extra rub-on seasoning, Worcestershire sauce, liquid smoke, minced garlic and onions, etc.) Keep it simple. There are no set ingredients or measured amounts. Try using cola, lemon-line soda or root beer.
Place the chicken over the ChickCAN rack and soda can. Stuff a small potato or onion in the neck cavity to seal in vapors. Place on a grill. To prevent flare-ups on the grill, place in a pie pan and add 1/4 cup of water. For charcoal grills, after coals are hot, slide them to the edges or make an open ring. Add about 6 fresh coals every 30 minutes during cooking. For oven use; place in a pie pan and add 1/4 cup of water. Cook at 350 degrees.
Cook chicken 1-2 hours or until skin is dark golden brown and very crisp. Using a meat thermometer, temperature should reach 180 degrees in the thigh.
When done, using tongs and long fork, carefully transfer the entire rack in its upright position to a platter. Let stand 5 to 10 minutes. Then secure the wire base with a hot pad and carefully remove the chicken from the rack. Be careful not to spill the HOT soda and burn yourself.
Quarter or carve the chicken and serve.