Ginger Ale-Can Chicken

Name: Ginger Ale-Can Chicken
Prep time: 10 min
Total time: 9 h 60 min
Yield: Makes 8 servings
Ingredients: 2 (3-lb.) whole chickens; ¼ cup vegetable oil; ½ 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

4 Ratings
3 Reviews

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.

By Peggy Ray, Sturgis, Mississippi

Recipe by Southern Living April 2007

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Credit: Ralph Anderson; Styling: Lisa Powell Bailey

Recipe Summary test

prep:

10 mins

chill:

8 hrs

bake:

1 hr 40 mins

stand:

10 mins

total:

9 hrs 60 mins

Yield:

Makes 8 servings

Ingredients

2 (3-lb.) whole chickens
¼ cup vegetable oil
½ 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

Directions

Step 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.

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

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dawnr37

04/29/2012

NRGCHK

05/17/2011

I have made this many times and it always comes out great! Have also done it with Dr. Pepper--my kids like it better that way. When I make it on the grill I use a smoker packet to add a smoky flavor to the chicken. I like to use the leftovers in the Chicken Enchiladas recipe--that's also a great recipe. http://www.myrecipes.com/recipe/chicken-enchiladas-10000000257868/

Genors

09/08/2010

I'm not sure how long we have been making this recipe but we absolutely LOVE it! One of our favorite things to do is use one of the chickens and make a chicken salad with it. In particular, Paula Dean's Curry Chicken Salad!

MelissaWychocki

04/24/2010

I consider myself a very good cook and love finding new recipes. This one was on my desk for a few weeks and I was very excited to try it as I LOVE ginger ale and roast whole chickens every few weeks. When this got to the table it was very moist...and tasted horrible. So bad that we ended up picking at the food and then just throwing it all away. It wasn't even worthy enough for my lab (who eats everything) - he ate a piece and walked away from the rest. Now my ingredients were fresh, the chicken was cooked to the right temp - it was just a horrible combination of ingredients. :(

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Ginger Ale-Can Chicken

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Ingredients

Directions

Reviews (3)

All Reviews for Ginger Ale-Can Chicken