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We hope you got insight from reading it, now let’s go back to can in the rear roast chicken recipe. You can cook can in the rear roast chicken using 7 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Can in the Rear Roast Chicken:

1. You need whole chicken about 5lbs
2. Use lemon
3. Use onion
4. Provide garlic
5. Provide empty aluminum can 12-16oz cleaned
6. Get melted butter or olive oil
7. Provide water

Steps to make Can in the Rear Roast Chicken:

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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