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La Belle Cuisine - More Poultry Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Emeril's Cajun Chicks

 

 

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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
 

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