Roasted Soda Can Chicken Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.
• Stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
• Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
• Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Steps:

• Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
• Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
• Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
• In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
• Place the can on a baking sheet or oven-safe griddle. 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.
• Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

Steps:

• Using plain cool water, thoroughly wash chicken and dry.
• Combine all ingredients for Barbeque Rub in a small bowl.
• Rub oil over skin of chicken.
• Sprinkle 1/2 tablespoon of Barbeque Rub inside the chicken body and neck cavity.
• Rub 2 tablespoons of Barbeque Rub all over the chicken.
• Try to get some rub under the skin where it is loose.
• Pour out 3/4 cup of the cola and either drink it or discard it.
• Pour remaining 1/2 tablespoon of rub into the cola can.
• It may cause the cola to fizz, somewhat.
• Holding chicken upright, place it onto the cola can, making sure the can fits deeply into the body cavity.
• Pull the legs forward to form a tripod; this will allow the chicken to stand upright during cooking.
• Refrigerate chicken and allow to marinate while you get your grill ready.
• For charcoal grills: pile your hot coals around the perimeter of the grill leaving the middle open.
• Place a drip pan in the middle of the grill.
• For gas grills: use only one burner or side.
• Place a drip pan on the unlit side.
• Place chicken directly onto the drip pan and position it to stand upright.
• Grill with lid closed for approximately 1 hour and 15 minutes or longer until meat thermometer register 180 degrees.
• NOTE: I used a 4lb chicken and it took 1 1/2 hours.
• Remove chicken from grill and let stand about 5 minutes.
• Carefully remove cola can from cavity.
• It will feel like it is stuck, but do not turn chicken on it's side as the hot cola will spill out.
• I held the chicken on both sides and pulled it up while dh was holding onto the cola can.
• This worked pretty well.

Steps:

• Adjust the racks in your oven to accomodate the upright chicken.
• Preheat your oven to 400degrees.
• Trim any excess fat off of the chicken and tuck the wings back.
• Center the opened can of beer in a 10-12 inch cast iron skillet.
• Place the quartered lemon wedges inside the chicken and then place the chicken on the can.
• Rub with the olive oil.
• Jam the cloves of garlic down into the neck cavity and some down in between the breast meat and skin.
• Sprinkle your seasoning of choice all over the chicken.
• Place your chicken in the oven and roast until it starts to turn brown (about 45 minutes).
• Baste chicken and pour enough water in skillet to reach 1/2-3/4 inches.
• Decrease temperature to 300 degrees.
• Roast an additional hour or so.
• Crank the heat back up to 400 degrees and cook 20-30 minutes longer.
• Remove from oven and carefully remove chicken off can onto a platter and let rest for awhile as you prepare the gravy.
• Discard can.
• Lemons will have fallen out into juices and mash them with a wooden spoon to release their juices, then discard them.
• Pour the pan juices into a measuring cup, and skim off as much grease as possible.
• (I used a turkey baster to suck the fat off the top).
• Put the skillet over medium heat and add the flour, stirring a minute or so.
• Slowly whisk in the pan juices, plus additional water.
• Heat til bubbly and pour over carved chicken.
• Enjoy!

Steps:

• Combine marinade ingredients in large ziploc bag; add 2-3 pounds chicken to bag and seal.
• Marinate 2-24 hours in refrigerator, turning bag occasionally.
• Remove chicken from bag, grill, and enjoy!