Ginger Ale Chicken

For Ginger-Garlic Paste: Combine ginger, garlic, scallions, salt, pepper and oil in a mini-chopper or blender and puree to a paste. Pop the tab off the can of ginger ale, pour half of it into a measuring cup and drink or set aside to make a sauce.

For Chicken: Make 2 additional holes on top of half filled ginger ale can. Remove the giblets from the body cavity. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.

Place half of the ginger-garlic paste in the body and neck cavities of the chicken and rub the remainder over the outside of the bird. Put a slice of ginger in the body cavity and in the neck cavity of the chicken.

Put the ginger ale can on a roasting pan. Lower the chicken over the can so it fits inside the body cavity. Pull the chicken legs forward to form a tripod so the bird stands upright. Tuck the tips of the wings behind the chicken's back.

Put the pan in the oven on a low rack (so the chicken will fit) and roast at 350 degrees F for 1 1/4 hours to 1 1/2 hours.

Test for doneness. Present the chicken to your guests. Let it rest for 5 minutes, then carefully lift it off the can and serve, taking care not to burn yourself.