Pop can chicken is a method of cooking chicken in the oven that allows the chicken to stand up on end by propping it up on a can. There are several advantages to this method of cooking a chicken in your oven. You can put broth and aromatic herbs in the can to flavor and retain moisture. Also the chicken does not cook in the grease that melts into the roasting pan and it cooks and browns evenly. One can use small glass jars when a can is not available.
Easy; Prep: 15 min; Cook: 2 hours
INGREDIENTS
3-6 lb. whole chicken (if starting with frozen chicken, defrost for 3 days in refrigerator.)
8 TBSB Rosemary rub (2 TBSB each of Rosemary, Parsley, Thyme & Garlic)
12 oz. Pop Can
Chicken Broth
Oven proof pan; tongs and mitt; skewer.
DIRECTIONS
Preheat oven to 400 degrees F. - rack on bottom.
Remove any innards or other items from inside of the chicken and rinse the chicken inside and out in cold, running water.
Open a standard can (12 oz) of your favorite beverage, drink it. Punch a few extra holes in top of can.
Fill can ¾ full with 2 TBSP rub and chicken broth.
Rub the chicken, inside and out with remaining rub (we don’t eat the skin, so I put rub under skin)
Place the can in pan (this allows the chicken to cook indirectly and catches the juices if you want to make sauce).
Arrange chicken on can, allow the two legs to form two sides of tripod so chicken is stable (picture).
When oven is ready (400 degrees), place pan on bottom rack. Some cooks 'tent' the bird with foil for the first hour or so to prevent over-browning.
Reduce oven to 350 degrees after 1/2 hour and rotate the chicken in a half circle to cook evenly.
Recommended cooking times (350 degrees):
2½ - 3 lbs - 1 - 1¾ hrs
3½ - 4 lbs - 1½ - 1¾ hrs
4½ - 5 lbs - 1½ - 2 hrs
5 - 6 lbs - 1¾ - 2½ hrs
When chicken is ready, using tongs and oven glove (or several folded paper towels) to separate chicken and can, carefully remove to separate platter. Allow to stand for 10-15 minutes.
Remove pan and pour in any remaining broth, stirring, to make a sauce.
Cut up chicken and serve. Serve sauce in separate dish.
Easy; Prep: 15 min; Cook: 2 hours
INGREDIENTS
3-6 lb. whole chicken (if starting with frozen chicken, defrost for 3 days in refrigerator.)
8 TBSB Rosemary rub (2 TBSB each of Rosemary, Parsley, Thyme & Garlic)
12 oz. Pop Can
Chicken Broth
Oven proof pan; tongs and mitt; skewer.
DIRECTIONS
Preheat oven to 400 degrees F. - rack on bottom.
Remove any innards or other items from inside of the chicken and rinse the chicken inside and out in cold, running water.
Open a standard can (12 oz) of your favorite beverage, drink it. Punch a few extra holes in top of can.
Fill can ¾ full with 2 TBSP rub and chicken broth.
Rub the chicken, inside and out with remaining rub (we don’t eat the skin, so I put rub under skin)
Place the can in pan (this allows the chicken to cook indirectly and catches the juices if you want to make sauce).
Arrange chicken on can, allow the two legs to form two sides of tripod so chicken is stable (picture).
When oven is ready (400 degrees), place pan on bottom rack. Some cooks 'tent' the bird with foil for the first hour or so to prevent over-browning.
Reduce oven to 350 degrees after 1/2 hour and rotate the chicken in a half circle to cook evenly.
Recommended cooking times (350 degrees):
2½ - 3 lbs - 1 - 1¾ hrs
3½ - 4 lbs - 1½ - 1¾ hrs
4½ - 5 lbs - 1½ - 2 hrs
5 - 6 lbs - 1¾ - 2½ hrs
When chicken is ready, using tongs and oven glove (or several folded paper towels) to separate chicken and can, carefully remove to separate platter. Allow to stand for 10-15 minutes.
Remove pan and pour in any remaining broth, stirring, to make a sauce.
Cut up chicken and serve. Serve sauce in separate dish.
There was a lot of splattered grease in the oven. I think that since the crispy skin is not important to my family, next time I will remove the skin, rub on the spices and then wrap the chicken in a baking bag to keep in the moisture and the mess.
Melt in your mouth delicious!
Melt in your mouth delicious!
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