I usually prepare just one chicken since that's enough for us but original recipe is for two. If you don't like this marinade, try creating your own and using the ginger-ale baking method... it creates a very moist chicken and is yummy!!
Ginger Ale Chicken
Prep: 10 min.; Chill: 8 hr.; Bake: 1 hr., 40 min.; Stand: 10 min.
Tips: Use oven mitts or a towel to hold and gently slide chickens off the hot cans. Buy reduced-sodium liquid steak seasoning if you are watching your salt in-take.
2 (3-lb.) whole chickens
1/4 cup vegetable oil
1/2 cup liquid steak seasoning
1 tablespoon salt
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 teaspoon pepper
2 (12-oz.) cans ginger ale
Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.
Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill for 8 hours, turning occasionally. Remove chickens from marinade, discarding marinade.
Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity (like the chicken is sitting on the can--yes... it looks funny!). Pull legs forward to form a tripod, allowing chickens to stand upright.
Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving.
Apple Cobbler Cake
2 (21-oz.) cans apple pie filling
1 (18.25-oz.) pkg. Butter Recipe or Yellow Cake Mix
3/4 cup butter or margarine, softened
2/3 cup chopped walnuts or pecans
1/2 teaspoon cinnamon
1/2 cup milk
Vanilla ice cream
Heat oven to 375°F. In large bowl, combine cake mix and butter; blend at low speed for 45 to 60 seconds or until crumbly. Place 1 1/2 cupscake mixture in medium bowl; stir in walnuts or pecans and cinnamon until well mixed and set aside.
Add milk to the remaining cake mixture in large bowl; stir until dry particles are moistened.
Spoon pie filling into ungreased 13x9-inch pan. Top with heaping spoonfuls of cake batter. Sprinkle with nut mixture.
Bake at 375°F. for 30 to 40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm with ice cream.
Ginger Ale Chicken
Prep: 10 min.; Chill: 8 hr.; Bake: 1 hr., 40 min.; Stand: 10 min.
Tips: Use oven mitts or a towel to hold and gently slide chickens off the hot cans. Buy reduced-sodium liquid steak seasoning if you are watching your salt in-take.
2 (3-lb.) whole chickens
1/4 cup vegetable oil
1/2 cup liquid steak seasoning
1 tablespoon salt
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 teaspoon pepper
2 (12-oz.) cans ginger ale
Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.
Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill for 8 hours, turning occasionally. Remove chickens from marinade, discarding marinade.
Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity (like the chicken is sitting on the can--yes... it looks funny!). Pull legs forward to form a tripod, allowing chickens to stand upright.
Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving.
Apple Cobbler Cake
2 (21-oz.) cans apple pie filling
1 (18.25-oz.) pkg. Butter Recipe or Yellow Cake Mix
3/4 cup butter or margarine, softened
2/3 cup chopped walnuts or pecans
1/2 teaspoon cinnamon
1/2 cup milk
Vanilla ice cream
Heat oven to 375°F. In large bowl, combine cake mix and butter; blend at low speed for 45 to 60 seconds or until crumbly. Place 1 1/2 cupscake mixture in medium bowl; stir in walnuts or pecans and cinnamon until well mixed and set aside.
Add milk to the remaining cake mixture in large bowl; stir until dry particles are moistened.
Spoon pie filling into ungreased 13x9-inch pan. Top with heaping spoonfuls of cake batter. Sprinkle with nut mixture.
Bake at 375°F. for 30 to 40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm with ice cream.
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Wow, I love cooking whole chickens but never with anything fancy. This sounds like fun, I would love to try it. I love the Cake Doctor book. Have you ever used her recipes? Your apple cobbler cake recipe looks delicious. My husband is starting to love my fruit cakes (love making upside cakes with fruit), I am trying to get away from using frosting because he already eats so much sugar! God bless : )
I hope you'll try the recipe Queenbuv because although it sounds fancy... there isn't much fuss to fixing it!
I love The Cake Mix Dr!! I run to that cookbook frequently when I have to take something to church or a potluck!
The Apple Cobbler Cake looks delicious. And, I've used ginger ale on baked ham, but with roasted chicken. I'll have to file this one away!