This is what I’ve been waiting for! First, you must purchase this! You may then begin to enjoy some of my favorite chicken recipes.
1 roasting chicken (skin on)
1 12 oz can of chicken broth
1 cup white wine
1 cup orange juice
1 cup water
2 cups slow cooking rice
1/2 cup Cajun Power Garlic Sauce
1 large roasting pan with lid (turkey size is best)
1 marinade injector (think of it as a hypodermic for poultry)
First, catch and kill a free range chicken. Clean it, pluck it, and try not to barf on your work surface. If you are unsuccessful at catching one of your neighbor’s chickens, then just buy one at the store.
Pre-heat oven to 450 degrees and turn on the kitchen faucet
Take the chicken out of the plastic bag and remove whatever they decided to stuff in its hollow body cavity. Thoroughly rinse your chicken inside and out and drain. (You don’t want to skip this step, chicken processing plants are nasty places!)
Place the chicken breast side up in the center of your roaster. Wash your hands!
Measure out a 1/2 cup of Cajun Garlic Power Sauce and load your marinade injector. Insert the needle of the injector about 3/4 of the way into the meatiest part of the chicken breast. Inject the sauce while slowly removing the injector. Repeat 2-3 times on each breast, 2 times per leg and thigh. (use more sauce if you need to, it doesn’t have to be 1/2 cup exactly) Save any unused sauce, you will need it later. (don’t pour it back into the bottle!)
Evenly distribute 2 cups of uncooked rice around the chicken. Add wine, juice, chicken broth and water evenly on top of the rice. Add 1-2 teaspoons of salt to the water.
Take any unused sauce and lightly coat the chicken. If any sauce remains pour it over the rice. Season the chicken with salt and pepper. If you have any Tony Chachere’s Creole seasoning then dump some of that on there too.
Place lid on roaster and place in the oven for 1 hour.
Remove from oven and let stand 10 minutes. Chicken is done when juices run clear after being poked with a fork.
This recipe is very versatile. You can use just water for the rice if none of the other liquids are available. Just remember the ratio is 2 parts liquid to 1 part dry rice. I add 1 extra cup of liquid to make the rice extra moist.
You may also substitute sliced potatoes for rice. Peal and thickly slice enough potatoes to form a ring around the chicken at least 3 slices deep. Cover potatoes with 2 cups of liquid (water, wine, broth, or orange juice). Bake for 1 hour @ 450 degrees.
This chicken has always been very well received. If anyone hates it, they have been too polite to say so! Rarely have any left overs when served to company.
Tomorrow I will post hubby’s world famous hot wings recipe!