This is another recipe I can’t believe I haven’t shared! It’s super cost effective and a easy, fail safe way to cook a whole chicken. And I have to say, I’m pretty impressed with my new found picture taking abilities (and thanks goes to Jason for teaching me how to use our camera):
I love that picture!
Anyways, this method involves sitting the chicken on a soda can half full with water (or a beer can and it can have beer in it if you’d like). The reason for cooking it this way is to allow the fat to drip down into the pan – making it fairly healthy, and also basting the white meat, making it less dry. The difficulty involved with cooking a whole chicken is that the dark meat cooks slower than the white meat… This rectifies that.
So yes, the recipe. Basically, you rinse the chicken, remove the innards (save to make stock), pat dry and set on a half full soda can. I zest two lemons, add a tablespoon of salt and 1/2 a tablespoon of dry Rosemary. Rub all over chicken. Sprinkle freshly cracked black pepper all over. You certainly could use whatever spice blend you want though. Roast at 425 until a meat thermometer reads 165 at the thigh – one to one and a half hours. Carve and serve. Save/freeze carcuss for making stock. Let rest for 10-15 minutes before removing from the can. I tip the chicken over and let the liquid from the can run out in the pan so it makes less of a mess on the cutting board.
I think this method rivals the rotisserie chickens you get at the grocery store and you only pay about $4 a chicken! Not a bad deal!