[center]The Very Best Way to Cook a Chicken[/center]
Here’s the very best way to cook up a juicy, healthy chicken. It’s simple: Shove a half a can of beer up a chicken’s butt and pop it in the oven. The liquid steams the chicken from the inside and the oven browns and crisps the skin beautifully. Here’s my favorite non-beer version:
[center] Red Wine Chicken [/center]
Whole chicken, neck or giblets removed
Low-calorie herb/spice rub of choice, or just kosher salt and pepper
1 small avocado, onion, or potato
About 8 oz of red wine
A beer or soda can with the top cut off. A can opener works well for this.
A Chick-Can rack
Pan or foil pie tin to catch drippings
Pre-heat oven to 350. Rinse chicken inside and out. Pat dry with paper towel. Dryness is key to brown and crispy skin.
Cover the chicken inside and out with the low-calorie or no-calorie rub. Pull back the skin a little and add rub (or just salt and pepper) in there as well.
Fill the can halfway up with red wine and place inside Chick-Can rack. You can of course do this without the fancy rack (which runs about 6 or 7 bucks) and just balance the fowl on the pan, but once you’ve had a chicken fall over in your oven and make a mess you’ll probably want to invest in the dedicated rack.
Plug the neck of the chicken with the avocado to trap the steam. An onion will work here too as will a small sweet potato or wad of foil.
You’ll want to place the chicken and rack on some kind of pan to catch the drippings. A pie tin works in a pinch, and it’s nicely disposable. Slap that bird in the oven for about 2 hours. If you find that the top cooks too fast, just cover it for half the cooking time with a bit of foil.
- After cooking, let it cool for a good 10 to 15 minutes and enjoy the juiciest chicken you’ve ever slapped your tongue against.
Options: Any dry spice rub will do. I also like a lemon pepper seasoning blend. Ditch the wine here and use a diet lemon-lime cola like Sprite.