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Ginger Ale-Can Chicken

Photo: Ralph Anderson; Styling: Lisa Powell Bailey
Prep time 10 mins
Chill time 8 hrs
Bake time 1 hr, 40 mins
Stand time 10 mins
Yield Makes 8 servings
Use oven mitts or a towel to hold and gently slide chickens off the hot cans. Buy reduced-sodium liquid steak seasoning if you are watching your salt intake.

Ingredients

  • 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.) cans ginger ale
  • Garnishes: red leaf lettuce, green grapes, rosemary sprigs

How to Make It

  1. Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.

  2. Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.

  3. Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

  4. Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving. Garnish, if desired.

  5. Note: For testing purposes only, we used Dale's liquid steak seasoning.