Makes 1 whole chicken
YouTube instructional video is at the bottom.
What you’ll need
One 5 Pound Whole Chicken
Unsalted Butter
Seasonings
One Yellow Onion
Garlic
Fresh Oregano
Fresh Thyme
Salt
Tony Chachere’s Creole seasoning
Chef Paul Prudhommes Poultry Magic
Tools you’ll need
Rotisserie Oven (Recommended)
Flavor injector
Meat Thermometer
Food Processor
Food ties
Preparation of ingredients
Seasonings
Step 1- Chop one Yellow Onion. Remove leaves off the stems to Oregano and Thyme. Chop Oregano and Thyme leaves separately until they resemble coarse crumbs. Reserve 5 cloves of garlic.
Step 2- In a food processor Add 1 1/2 Cups of Chopped Yellow Onion and 5 cloves of garlic. Blend ingredients for 3 minutes or until mixture is a paste like texture.
Whole chicken
Step 3-Rinse Whole Chicken with cold water. Place on to a clean chopping board and pat dry with paper towels.
Step 4- Remove the chicken neck and chicken giblet located inside the body cavity of the chicken.
Step 5- Chop any excessive fat off of the chicken using a knife.
Making the Creole Butter Marinade
Step 6- Add 6 Tablespoons melted unsalted butter, 1/4 Teaspoon Salt, 1 teaspoon Tony’s Chachere’s Creole seasoning, 1 Teaspoon of Chef Paul’s Poultry magic, and Optional 1 teaspoon Cayenne pepper. Stir all ingredients together.
Injecting and marinating your Chicken
Step 7- Add the Creole butter into your flavor injector. This can be done by sticking the needle on the flavor injector while you pull the lever that’s on your flavor injector. This will suck the butter into the flavor injector.
Step 8- Inject the Creole butter into the chicken’s breasts, wings, legs and thighs. Once done rub the chicken with your hands and place chicken into large bowl. Place creole butter into fridge and let sit for 8 minutes or until mixture has a paste like texture.
Step 9- Add 1/4 teaspoon salt, 1 Tablespoon Tony Chachere’s creole seasoning, 1 Tablespoon of Chef Paul’s Poultry magic, 2 Tablespoons Oregano, 1 Tablespoon of fresh thyme and add your Onion garlic mixture onto the chicken as well. Rub the seasonings all around the chicken. Place in fridge and let marinate for 30 minutes or overnight.
Step 10- Add your chicken on to clean chopping board. Tie the chicken legs and wings on to the chicken using the food ties. Make sure you cut any excessive and loose food ties using kitchen scissors.
Preparing and roasting your chicken
Step 11- Your Rotisserie machine should have a pair of spit rods that come with the machine. Add the spit rods into the chicken. Enter the spit rods through the top of the chicken’s breasts and the spit rods will exit through the chicken’s thigh. The spit rods must be able to go through the entire chicken with no problem.
Step 12- Lightly sprinkle 1 teaspoon of thyme and 1 teaspoon of oregano onto the outside of the chicken.
Step 13- Place chicken into your rotisserie oven. If using the Ronco Rotisserie, Select the roast setting and let roast for 1 hour and 15 minutes.
Step 14- Once done remove chicken out of rotisserie. Insert meat thermometer. Chicken should have an internal temperature between 160 and 165 degrees.
Serve hot and enjoy!
YouTube instructional video
