Shot up with a cajun injector with either a bought or made seasoning liquid. I prefer to make my own but the garlic Tony chacheres is great. Dry rub with your preferred seasoning and then baked. Tastes great and stays juicy juicy
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We usually use a higher temp, I think 400 degrees. We also like to use a little trick we learned from watching Salt, Fat, Acid, Heat on Netflix. We will marinate a whole chicken in buttermilk for 24 hours. This produces a very moist chicken. We use a 2.5 gallon Ziploc bag, add chicken and buttermilk then set the bag in a bowl or something in case it leaks. Of course, it goes into the fridge after that. We usually like to pull the chicken out 2 hours before we plan on cooking it then rinse it and pat dry. It helps to cook more evenly if the chicken is close to room temp before starting to cook it. Tip, the back of the oven is normally hotter so set the chicken with the thighs at the rear of the oven as they need a little more cooking than the breast.Yum! Those all sound good. Those of you who bake, do you do low and slow or a higher heat and shorter time?
Thanks for the tips! I'll have to try the buttermilk. So you rinse and pat dry after marinating, but do you season the meat again before putting it in the oven as well?We usually use a higher temp, I think 400 degrees. We also like to use a little trick we learned from watching Salt, Fat, Acid, Heat on Netflix. We will marinate a whole chicken in buttermilk for 24 hours. This produces a very moist chicken. We use a 2.5 gallon Ziploc bag, add chicken and buttermilk then set the bag in a bowl or something in case it leaks. Of course, it goes into the fridge after that. We usually like to pull the chicken out 2 hours before we plan on cooking it then rinse it and pat dry. It helps to cook more evenly if the chicken is close to room temp before starting to cook it. Tip, the back of the oven is normally hotter so set the chicken with the thighs at the rear of the oven as they need a little more cooking than the breast.
Yes, we will usually mix some soft butter and some seasoning and push it under the skin before roasting.Thanks for the tips! I'll have to try the buttermilk. So you rinse and pat dry after marinating, but do you season the meat again before putting it in the oven as well?