Monday, March 1, 2010

Cajun Chicken

Cajun Chicken:

I sprinkles salt, pepper, and poultry seasoning into the cavity then put in a sprig of rosemary and basil and 1/2 a lemon sliced - then i separated the skin from the meat injected Creole Butter marinade into meat only (slip needle under skin) then letf some in between the skin and meat. then i heavily coated the skin with cajun seasoning. wrapped in a target bag and let it sit in the fridge until the next night. about a day and a half.
then before it went into the oven i took the other 1/2 of the lemon, core out the pulp and filled it with beer (i used fat tire) and placed in the cavity upright so it wouldn't spill. then poured about 1/2 the beer in the bottom of the drip pan.
I cooked the chicken at 400 degrees for 30 minutes, then turned it down to 300 for 2 hours, then back up to 375 for about 20 minutes.
It was very good! the juiciest chicken breast i have had. Everyone raved about how it was the best chicken they have had.

I served it with Zattarans Red Beans and Rice and boiled New Potatoes.
Plate Up and Enjoy!