Tuesday, August 17, 2010

Dr Pepper (of course!) Can Cajun Chicken

I love roast chicken. It's just so easy and breezy and beautiful...and tastes good. But really, it is great. It's practically effortless and quite cheap if you get it at the right time. Five bucks for a whole bird! Anyway. My favorite way to roast a chicken is with a bit of cajun flair and a can of Dr Pepper! : ) I actually featured this chicken before, minus the pop. I definitely like it this way the best...it makes the meat so moist and tender! And the butter and seasonings make the skin oh so crispy and flavorful.

MMmmm. You will, however, need a special can chicken holder thing. But you should be able to find it pretty easily.

Dr Pepper Cajun Can Chicken

  • 1 Whole Chicken
  • ¼ cups Butter
  • 3 cloves Minced Garlic, Or To Taste
  • 2 Tablespoons Cajun Seasoning, Or More To Taste
  • Sea Salt
  • 1 Can of Dr Pepper

Combine butter, minced garlic, and cajun seasoning to make a paste. Seasoning amounts are up to you. I think I used 2 to 3 tablespoons of cajun seasoning and 3 garlic cloves.

Separate the chicken skin from the meat by sliding your hand between the meat and the skin. Rub the butter paste generously under the skin, in the body cavity, and over the skin of the chicken. Salt with sea salt.

Open a can of Dr Pepper, drink about half of it, then scoop any leftover butter/seasoning paste into the can. Place the can in the can chicken gizmo, then put it in a roaster. Slide the chicken cavity over the pop can.

Roast in the oven at 350 – 375 degrees for 20 minutes per pound. Baste with drippings every twenty minutes or so.

I've also been on huge brussel sprouts kick. They are a vastly misunderstood vegetable. Tons of fiber, calcium, vitamins A and C! And I personally think they're quite tasty...when fried. : ) I actually first had and enjoyed them at my mother-in-law's. She stir fried them in olive oil. Yum. So, I tried it, and tried adding some more stuff, like bacon, onion, and garlic. In the end though, I think I still like them best just nice and simple - stir fried in an even mixture of butter and olive oil, fresh garlic, and sea salt. Yum-o! Just stir fry until they are tender on the inside and crispy on the outside. I cut mine in half so that they would fry better, and have more surface for crispiness.


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