If you want to duplicate this, just heat your oven to 425 F, season your bird with a combo of salt, pepper, olive oil, lemon juice, & garlic (just kinda mix it all together in a bowl and rub it inside the bird and under the skin). Prop her up on a can of your liking - either full or empty, pat dry with paper towels, rub down with olive oil, & bake for about an hour. Let her rest for 1o minutes before cutting.
Wednesday, December 17, 2008
Dinner As An Art Form
Does this make you wonder that I have way too much free time? This was tonight's dinner. I roasted this chicken upright - you just shove the bird down onto an empty soda can and voila! I got this idea from some guy on TV who grills chickens propped up on full (opened) cans of beer. It's nice because the whole chicken gets browned just like a rotisserie chicken. Anyway, when I took her out of the oven she was so nicely posed I couldn't resist adding the green bean "flare" and taking a picture. Do you think she's showing a little too much breast?