Easiest Way to Make Appetizing Can in the Rear Roast Chicken

Can in the Rear Roast Chicken.

You can have Can in the Rear Roast Chicken using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Can in the Rear Roast Chicken

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

Can in the Rear Roast Chicken instructions

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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