I used to fry turkeys. I had a big pot with a basket inside, a solid base for the pot and a flame thrower that would boil the peanut oil in a matter of minutes. I would inject a turkey, lower it in the oily cauldron and it would be done in about 40 minutes. And I have to say that a Deep-Fried Turkey is better – way better – than a turkey cooked in the oven.
But frying a turkey created a mess – not a little mess, but what appeared to be the aftermath of an oily hurricane. Grease was everywhere, huge pots needed scrubbing, 3 gallons of peanut oil needed to find a new home and my wife wouldn’t help. I was on my own. So, I stopped frying turkeys. But, boy, did I miss the Cajun Sauce that I injected in the turkeys. It is called Cajun Injector Creole Butter, a genuine Louisiana Zatarin’s product.
But I happened to have a jar of the sauce in my pantry along with a syringe. I went to Aldi’s, bought a 6-pound hen, shot her full of Creole Butter, coated the bird with Cajun Seasoning, popped it in the oven for an hour and 45 minutes and the result was a close second to a Deep-Fried Turkey.
I carved the bird, served it with dirty rice and felt like I was dining in the French Quarter. Really good stuff.
The secret is the Creole Butter. Cajun Injector offers several flavors but always go with the Creole Butter. It’s the yummiest.
If you get tired of the same-old, same-old chicken recipes, give this a shot. It is delicious and no more mess that usual.
Start with a large chicken or roasting hen. Let the bird come to room temperature and dry the skin with a paper towel so it will be crunchy. Inject a shot of the Creole Butter in each leg, two in the thighs and three in each side of the breast. Coat thoroughly with Cajun Seasoning and cook in a 400 oven till it’s done, which depends on how big the bird is. The skin will be nice and crispy, and the inside of the chicken will explode in juiciness and flavor.
Cajun Chicken (Not Fried)
1 jar Creole Butter (with injector)
1 nice size hen
Cajun Seasonings
Lots of napkins
