fall-off-the-bone can chicken

Ingredients

• Servings: 8
• 2 tablespoons garlic powder
• 1/2 (12 fluid ounce) can or bottle
• 1 (4 pound) whole chicken, giblets discarded, or more to taste
• 1/2 cup butter
• 2 cloves garlic, smashed
• 3 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons onion powder

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• spoon garlic powder into in the can. prop the chicken, butt-side down, the can so the can goes into the cavity. place the chicken, with the can as a stand, into a large oven-proof skillet.
• melt butter in a small saucepan over medium-high heat; add garlic and cook until butter starts bubbling, about 2 minutes. remove garlic and discard.
• inject chicken with the garlic-infused butter using a baster or injector until all areas are injected.
• mix brown sugar, paprika, black pepper, and salt in a small bowl. coat chicken with brown sugar mixture.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).