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Before you jump to Can in the Rear Roast Chicken recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.
We all know that having healthy meals can help us really feel better inside our bodies. Increasing our intake of healthy foods while decreasing the intake of unhealthy ones plays a role in a more wholesome feeling. A salad tends to make us feel much better than a piece of pizza (physically at any rate). Sometimes it’s hard to find healthier foods for treats between meals. You can spend several hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Here are some healthy snacks that can be used when you need a quick pick me up.
Foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Choosing whole grain foods is always far better than eating the processed grains we commonly find in our grocery stores.
You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to can in the rear roast chicken recipe. To cook can in the rear roast chicken you only need 7 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Can in the Rear Roast Chicken:
- Prepare whole chicken about 5lbs
- Provide lemon
- Prepare onion
- Take garlic
- Prepare empty aluminum can 12-16oz cleaned
- Get melted butter or olive oil
- You need water
Instructions to make Can in the Rear Roast Chicken:
- Brine chicken (see my poultry brine recipe.) Rinse chicken and pat dry. Make sure to remove chicken insides!
- Wash and rinse your can. I find a 16oz works best and carefully enlarge the opening
- Chop lemon, onion into pieces that will fit in can.
- Crush garlic and add to can.
- Add water to fill can 3/4 full and place in baking dish
- Place chicken on top of can with legs down. This will support chicken while cooking and ingredients will infuse flavor.
- 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.
- Bake for 35-40 min; remove and baste again. Return to oven and bake another 35-40min or until meat therm reaches 165
- If roasting veggies add them before you put the bird in for the second time.
- 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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