This is a soda can roast chicken which is a pretty popular way to cook a whole chicken. You sit the chicken in an upright soda can and you roast it. Because no part of the external surface of the chicken touches anything, the skin browns beautifully. And because the heat flows freely around the bird, it gets cooked evenly. Wonderful technique. Some do this on a grill with live coals and I would have except that the punishing summer heat made the oven preferable.
The recipe for the marinade is provided. You can use your own. Just remember that sugar or anything with sugar will make the chicken skin brown faster. Personally, I like to derive the sweetness from the coconut milk which foils perfectly with the Sriracha.
- 1 whole chicken (we used free-range), about 1.3 kg.
- 4 cloves of garlic, minced
- ½ c. of coconut cream (yes, thick)
- 4 tbsps. of Sriracha
- 2 tbsps. of rock salt
- 1 tsp. of black pepper
- Rinse the chicken and wipe inside and out with a kitchen towel.
- Mix together the garlic, coconut cream, Sriracha, salt and pepper.
- Spread the paste all over the chicken, including the cavity.
- Place the chicken in a bowl. If any marinade remains, pour over the chicken. Cover with cling film and let sit in the fridge overnight. For best results, turn the chicken over after about six hours.
- Preheat the oven to 410F.
- Take an empty soda can and half fill with water.
- Stand the soda can upright and lower the chicken into it so that half of the soda is inserted into the chicken’s cavity. The water inside the can will make sure that the can is heavy enough to anchor the chicken. The water will also create steam during cooking that will help keep the chicken meat moist.
- Roast the chicken at 410F for 15 minutes. Lower the heat to 375F and continue roasting for another 45 minutes.
- Allow the chicken to rest for about ten minutes before cutting.