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La Belle Cuisine
Emeril’s
Cajun Chicks
Recipe courtesy of Emeril Lagasse
For
the marinade:
2
tablespoons Worcestershire sauce
1
tablespoon Zatarains Concentrated
Shrimp and Crab Boil
1/4
cup apple cider
3/4
cup honey
One
12-ounce bottle Abita Amber Beer
1
tablespoon salt
1
tablespoon ground allspice
1/2
cup Creole seasoning
1/4
teaspoon cayenne
Pinch
of ground cloves
For
the seasoning mix:
1
cup salt
1
tablespoon cayenne
1
tablespoon freshly ground black pepper
To
roast:
4
whole roasting chickens (4 to 5 pounds each)
To
make the marinade, combine all of the ingredients in a food processor
or
blender. Process for 5 minutes. Fill a syringe with the marinade and
inject each chicken breast, back, wings and legs. You will have to fill
the syringe several times.
Next,
combine the seasoning ingredients and rub the mixture evenly over
each
chicken. Place them in large plastic bags, seal and refrigerate for 24
hours. Remove from the refrigerator and place on a spit. Place the spit
over the fire. Slow cook the chickens over the fire for about 4 hours or
until the chickens are golden brown and the juices run clear. The internal
temperature of the chickens should reach 170 to 180 degrees ]F] on an
instant
read thermometer. Remove the chickens from the spit and transfer
to large
platters. Allow the chickens to rest for 10 minutes before carving.
Yield:
16 to 20 servings
Index - Poultry Recipe
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