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Receta Emeril's Cajun Chicks
by Global Cookbook

Emeril's Cajun Chicks
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  Raciónes: 12

Ingredientes

  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. Zatarains Concentrated Shrimp and Crab Boil
  • 1/4 c. apple cider
  • 3/4 c. honey
  • 1 bot Abita Amber Beer - (12 ounce)
  • 1 Tbsp. salt
  • 1 Tbsp. grnd allspice
  • 1/2 c. Creole seasoning
  • 1/4 tsp cayenne
  • 1 pch grnd cloves
  • 1 c. salt
  • 1 Tbsp. cayenne
  • 1 Tbsp. freshly-grnd black pepper
  • 4 whl roasting chickens - (4 to 5 lbs ea)

Direcciones

  1. To make the marinade, combine all of the ingredients in a food processor or possibly blender. Process for 5 min. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times.
  2. Next, combine the seasoning ingredients and rub the mix proportionately over each chicken. Place them in large plastic bags, seal and chill for 24 hrs.
  3. 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 hrs or possibly till the chickens are golden and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer.
  4. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 min before carving.
  5. This recipe yields 16 to 20 servings.