Chicken on a Can

Description

In the case of chicken on a can, the can is not a whim, but a functional element. Firstly, the chicken heats evenly from all sides. Secondly, the steam compensates for the juices that escape from the chicken, keeping the meat tender, and the spices give the chicken a more delicate aroma. It's best to use a tall, narrow can: this makes it easier to place the chicken on it.

Ingredients

• Poultry - 0 lbs
• Garlic - 3 cloves
• Onion - 1 head
• Potato - 6 pieces
• Salt - to taste
• Paprika - to taste
• Ground Black Pepper - to taste
• Green peppercorns - to taste
• Allspice berries - to taste
• Bay leaf - 1 piece

Step by Step guide

Step 1

Preheat the oven to 355°F. Rub the chicken inside and out with salt, pepper, and paprika. Chop the garlic and half of the onion into pieces about 1.5 cm long. Use a sharp knife to make small incisions all over the surface of the chicken, and stuff it with the onion and garlic.

Step 2

Pour hot water into a suitably sized jar, add half an onion, a bay leaf, and whole peppercorns, then place the chicken on top of the jar.

Step 3

Place the potatoes on a baking sheet, and put the chicken in the center. Bake in the oven for at least one hour: there should be no blood left in the cooked chicken. Serve with plenty of herbs and vegetables.

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