Soup Can Chicken


1 3 - 4 Pound Whole Roasting Chicken
1 10 oz Non-Aluminum Can of Chicken Broth or Stock*
1 Tbl of Paprika
2 Tsp of Chili Powder (optional)
1 Tsp of Dried Oregano
1 Tsp of Salt
1 Tsp of Black Pepper
¼ Tsp of Cayenne Pepper (optional)
½ Tsp of Garlic Powder
1 Tbl of Brown Sugar
1 Small Onion Diced
2 Cloves of Garlic Diced

*Aluminum is a reactive metal that can affect the taste of your food and should not be used for cooking except for
quality cookware.

Trim chicken of any excess fat and remove any insides.Rinse chicken inside and out and pat dry.

In a small bowl, combine paprika, chili powder, oregano and salt, black and cayenne peppers, garlic powder and
brown sugar and mix well. Rub about a teaspoon of the mixture on the inside of the chicken then rub remaining
mixture over the surface and under the skin of the chicken.

Remove the paper label from the can of chicken broth or stock and pour out about half keeping it in reserve. Fill
the can with the onion and garlic and ease the chicken over the can legs down until chicken is resting on the can
and its legs. Can must remain upright at all times. Place standing chicken on an oven proof baking dish for self
basting. At this point, chicken can go either on an outdoor grill (Gas or Charcoal) on medium indirect heat or in a
375 degree pre-heated oven on a low rack. Pour remaining broth into the baking dish for basting. Roast slowly for
about 1 1/2 to 2 hours or until skin is crisp and the internal temperature is 165 degrees and juices are clear.
Carefully remove chicken from oven or grill and let it rest for about 10 minutes before carving. Serves 4-6