Ginger Ale-Can Chicken

• 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
• Garnishes: red leaf lettuce, green grapes, rosemary sprigs

1. Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken in a large zip-top plastic freezer bag.
2. Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
3. 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. Pull legs forward to form a tripod, allowing chickens to stand upright.
4. Bake, uncovered, at 325u0b0 for 1 hour and 40 minutes or until a meat thermometer inserted into thigh registers 170u0b0 and chickens are golden brown. Let stand 10 minutes; carefully remove cans before serving. Garnish, if desired.
5. Note: For testing purposes only, we used Dale's liquid steak seasoning.

chickens, vegetable oil, liquid steak seasoning, salt, rosemary, garlic, pepper, ginger ale, red leaf

Taken from www.myrecipes.com/recipe/ginger-ale-can-chicken (may not work)