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Cooking & Baking

EFerrari

(163,986 posts)

5. I wouldn't use glass, it might break.

Reply to NJCher (Reply #3)

Sat May 12, 2012, 01:02 PM

May 2012

Maybe, wrap the can in foil?

The idea is also not to have the bottom of the chicken turn out soggy from sitting in fat while it cooks. I thought this was for oven cooking. For BBQ, I don't see why brining wouldn't work just as well.

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