Adapted from Southern Living
Instead of the common tradition of cooking lamb meat, try spicing that Easter dinner with some yummy Ginger Ale-Can Chicken. For this recipe, two whole chickens are marinated in a mixture that includes liquid steak seasoning, rosemary, garlic, and pepper. The chickens then get oven-baked vertically over opened cans of ginger ale until they are perfectly roasted. The secret is that in the hot oven the ginger ale steams, keeping the chicken moist. This easy roasting method also allows fat to drip through and around the chickens, giving them a rich flavor and a beautiful golden(brown color). This will result in great taste on the table especially if served fresh and hot, it would certainly give “canned chicken” a whole new meaning.
Here’s a recipe to help you prepare the perfect dinner for the Easter holidays after you try out this amazing Easter Basket;
Bake:1 hr 40 mins
Yield: Makes 8 servings
Ingredients for chicken recipe
- 2 (3-lb.) whole chickens
- 1/4 cup vegetable oil
- 1/2 cup liquid steak seasoning
- 1 tablespoon salt
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons minced garlic
- 1 teaspoon pepper
- 2 (12-oz.) can ginger ale
- Garnishes: red leaf lettuce, green grapes, rosemary sprigs
Directions and Instructions Checklist
Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.
Whisk together oil and the next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth of ginger ale from each can, and reserve for another use, leaving the remaining ginger ale in the can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting the can into the cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.
Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into the thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving. Garnish, if desired.
Try this amazing recipe and enjoy a tasty Easter holiday.