OVEN ROAST CHICKEN ON A CAN

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!