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Recipe: Cajun Baked Whole Chicken
Similar Categories: Cajun, Baked, Whole, Chicken
CAJUN BAKED WHOLE CHICKEN
5 - 8 pound whole baking chicken or turkey (cleaned and ready to bake)
3 tablespoons softened butter or margarine
3 tablespoons "lite" Teriyaki sauce
2 tablespoons spicy cajun seasoning
5 stems of fresh rosemary
6 wooden toothpicks
Pre-heat the oven to 350 degrees Mix together the
dried spices, 1 1/2 tablespoons of the teriyaki and
all of the butter in a small mixing bowl. (This is
the messy part)Run your fingers or a small knife
between the skin and the meat of the poultry to break
the membrane so that you can run your hand all through
the "between" area of the skin and the meat, including
the leg areas. Next, take a small fork and puncture
the meat (not the skin) in various places. Now, take
all of the spice/butter mixture in your hand and
spread as evenly as possible between the skin and meat
layer. (reserve a small amount to rub on outside
portion of the skin also) Stuff the inside cavity
with the fresh rosemary. Place poultry in large
roasting pan (breast side up) or clay baker and pour
the remaining teriyaki sauce and a few more sprinkles
of spices if you like on top of the poultry. If the
skin is too loose use the toothpicks to hold it tight
at the tops and bottom or where it is torn. Cover
tightly with foil and bake for about 3 hours or adjust
time to the size of your chicken or turkey. During
the last half hour of cooking, take off the foil and
let the top get brown and crispy. Remove toothpicks
and Enjoy!
5 - 8 pound whole baking chicken or turkey (cleaned and ready to bake)
3 tablespoons softened butter or margarine
3 tablespoons "lite" Teriyaki sauce
2 tablespoons spicy cajun seasoning
5 stems of fresh rosemary
6 wooden toothpicks
Pre-heat the oven to 350 degrees Mix together the
dried spices, 1 1/2 tablespoons of the teriyaki and
all of the butter in a small mixing bowl. (This is
the messy part)Run your fingers or a small knife
between the skin and the meat of the poultry to break
the membrane so that you can run your hand all through
the "between" area of the skin and the meat, including
the leg areas. Next, take a small fork and puncture
the meat (not the skin) in various places. Now, take
all of the spice/butter mixture in your hand and
spread as evenly as possible between the skin and meat
layer. (reserve a small amount to rub on outside
portion of the skin also) Stuff the inside cavity
with the fresh rosemary. Place poultry in large
roasting pan (breast side up) or clay baker and pour
the remaining teriyaki sauce and a few more sprinkles
of spices if you like on top of the poultry. If the
skin is too loose use the toothpicks to hold it tight
at the tops and bottom or where it is torn. Cover
tightly with foil and bake for about 3 hours or adjust
time to the size of your chicken or turkey. During
the last half hour of cooking, take off the foil and
let the top get brown and crispy. Remove toothpicks
and Enjoy!
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