After I have tried a recipe, I usually make some modifications by adding some hints that the original author didn’t include thinking that all self-taught cooks would know…but we don’t. So, hopefully, this will contribute to your success in the kitchen!
Ginger Ale Can Baked Chicken
1 3-4 ½ lb chicken
2-3 TBSP butter at room temperature
½ tsp salt, pepper, garlic powder each, mixed and put into a small bowl r empty spice shaker
Dash of Cajun seasoning
1 can of Ginger Ale (1/3 of liquid poured out or set aside to drink)
Utensils:
Can/Chicken holding device.
Roasting Pan Hint: (line it with aluminum foil)
Preheat oven to 400 degrees. Move the rack to its lowest position. Wash chicken in the sink. Pat the chicken dry with paper towels. Set the chicken’s hiney/booty over the partially-emptied can of Ginger Ale. Much like applying sun tan lotion, take the butter and rub it over the entire chicken. Next, sprinkle the entire chicken with the salt, pepper, garlic, Cajun spice mixture. If any extra spice remains, pour it down the neck and into the can’s opening if possible.
Total baking time is about 1 ½ -1 ¾ hours. Check it after 30 minutes as the neck and shoulder skin will probably brown faster as it is closer to the heating element. Take a small strip of foil and cover the already-browned area. Continue baking for another hour or so, and it will have an even, golden, crispy skin. Carefully remove from oven. Let it rest for a few minutes. Remove chicken from the can and place on carving board or platter. Allow it to rest another 5 minutes, and then serve. Throw out the can and its contents.
**Don’t forget to clean your sink with an anti-bacterial scrub or bleach. You don’t want raw chicken germs in your food tomorrow night!
**Leftovers-before going to bed, pull all the remaining chicken off of the bone and store it in the fridge. Tomorrow make a mayo based chicken salad, quick quesadillas, or enchiladas.
**Don’t waste those drippings! After your confidence in baking a whole chicken has elevated, why not try a Julia Child recipe (Mastering the Art of French Cooking Poulet au Porto)? It is a delicious way to clog your arteries with chicken drippings and 1 cup + of cream. I suggest looking at the ingredient list and be certain that you have port (or a sweet red wine) and some Cognac in the cabinet, especially If you are making this dish for friends on a Sunday evening and the liquor store is not open for a last-minute purchase, I’m not speaking from experience or anything. Well…yes I am…it happened to me last month.
**For clean up-Use a brillo pad on your roasting pan and rinse thoroughly. It will make that pan look brand spanking new!
