Lots-a-Lemon Chicken   Rating
Anonymous - October 01, 2003

Ingredients:

3 Large roasting chickens, thawed and trimmed
3 12 oz cans of lemonade (pink lemonade works as well)
1 Lemon
Camp Chef lemon seasoning or lemon based seasoning

How to Prepare:

Set the Keg Roaster over the burner. Pop the tops on the lemonade and pour a 1/3 of the lemonade out of each can. Place the lemonade cans into the can holders. Cut an opening under each chickenÂ?s neck to allow for good heat circulation. Slice the lemon in half and squeeze the juices from the lemon over the chickens. Shake the lemon seasoning thoroughly over the outside of each bird and gently rub the chickens. Set the chickens onto the can holders. Ignite the Camp Chef cooker and set temperature to medium.

Cooking times will vary depending on the size of the chickens, weather conditions, outdoor temperatures, temperature of the chickens going into the roaster and elevations. Use a calibrated meat thermometer to check the doneness of the chickens. Check the temperature of the meat after one hour and every 30 minutes thereafter until meat thermometer reads 170 degrees in the breast.