Depending on how even your heat is you shouldn't have much to do now but wait for your chicken to cook. Time isn't important to chicken, temperature is. When this bird reaches an internal temperature of 175 degrees F. (80 degrees C.) your bird is ready to come of the heat. Measure the temperature in the thickest part of the thigh being careful not to touch the bone with your thermometer. It isn't finished yet because you want to let it rest for about ten minutes before you begin carving it (if that's what you want to call pulling apart this fall off the bone meat).
A 5 to 6 pound bird should take you about two to three hours to cook depending on the temperature.
Once the chicken has had time to rest (again, 10 minutes) it is ready to carve. I find that the can tends to get stuck inside the bird. Typically there isn't much (if any) liquid left inside the can. Lay the bird down and pull the can out gripping it with a pair of tongs.
With the can out of the chicken, it is just like any other (just better tasting). Carve it up and enjoy.
