Chicken On A Bottle Recipes

Steps:

• Clean the chicken and leave it whole. (I prefer removing the skin, but you can leave it on if you like).
• Place the chicken in a large bowl. I skor the top of the chicken breasts to make sure the flavor gets all the way in the chicken. Add the lemon juice and all of the spices. Mix it all together, and let the chicken marinate, breast side down in the lemon juice and spices. After about ten minutes or so, flip the chicken over to let the other side marinate.
• In the baking pan with an edge to it, peel and cut the potatoes, carrots, and green peppers, and place in the bottom. Also place the corn of the cob on the bottom of the pan as well.
• If your glass bottle has paper or stickers on it, remove them. (I couldn't get the stickers off of my juice bottle so I just wrapped the bottle with aluminum foil, leaving the opening uncovered).
• Put 1 clove of garlic in the bottle, as well as a dash of lemon juice and a dash of salt. This will give the chicken extra flavor as it bakes.
• Place the glass bottle in the middle of the pan. Place the chicken on the bottle, legs down. If your chicken doesn't touch the bottom of the pan, its ok, but try to make it so the opening of the bottle is showing from the top of the chicken.
• Use only 1/4 of the juice and spices the chicken was marinating in, and add 3 cups of water to it, plus one tablespoon of olive oil. Pour this mixture over the vegetables in the bottom of the tray.
• Preheat the oven to 500 degrees, and put the chicken inches After 15 minutes, turn the oven down to 350, and let the chicken bake for another 45 minutes, or until the chicken is fully cooked.
• **I have an older gas stove, so the temperature is always higher. If your oven is known to be higher than it should be, start your chicken out at 450, and then turn it down to 300 degrees.
• I normally serve this chicken with pita bread and a side salad or some tabuleh. Enjoy :).

Steps:

• Adjust the racks in your oven to accomodate the upright chicken.
• Preheat your oven to 400degrees.
• Trim any excess fat off of the chicken and tuck the wings back.
• Center the opened can of beer in a 10-12 inch cast iron skillet.
• Place the quartered lemon wedges inside the chicken and then place the chicken on the can.
• Rub with the olive oil.
• Jam the cloves of garlic down into the neck cavity and some down in between the breast meat and skin.
• Sprinkle your seasoning of choice all over the chicken.
• Place your chicken in the oven and roast until it starts to turn brown (about 45 minutes).
• Baste chicken and pour enough water in skillet to reach 1/2-3/4 inches.
• Decrease temperature to 300 degrees.
• Roast an additional hour or so.
• Crank the heat back up to 400 degrees and cook 20-30 minutes longer.
• Remove from oven and carefully remove chicken off can onto a platter and let rest for awhile as you prepare the gravy.
• Discard can.
• Lemons will have fallen out into juices and mash them with a wooden spoon to release their juices, then discard them.
• Pour the pan juices into a measuring cup, and skim off as much grease as possible.
• (I used a turkey baster to suck the fat off the top).
• Put the skillet over medium heat and add the flour, stirring a minute or so.
• Slowly whisk in the pan juices, plus additional water.
• Heat til bubbly and pour over carved chicken.
• Enjoy!

Steps:

• In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside.
• On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the foil over the ingredients, and tightly seal.
• Preheat an outdoor grill for medium-high heat.
• Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.