chickROAST CHICKEN – Cajun Style

I first came across this recipe at a church potluck(where else, right?). A wonderful deacon at our church made this using leg quarters and breast, but his recipe calls for a whole broiler or fryer. It has been a favorite of my family for many years. It is guaranteed to make a chicken that is moist , sticky, and just will force you to succumb to the temptation to lick your fingers.


for each whole broiler/fryer you will need:1
2 tsp Salt
1 tsp Paprika
3/4 tsp Cayenne
1/2 tsp Thyme
1/4 tsp Garlic powder
1/4 tsp White Pepper
1/4 tsp Black Pepper
1 lg Yellow Onion (chopped fine)
1 rib Celery (chopped fine)


Combine spices in small bowl. Rub mixture into chicken inside and out, making sure the spices are evenly distributed and rubbed into pores. Seal in a Ziplock bag and refrigerate for 24 hours. Stuff loosely with onion and celery and bake, uncovered, for 4 hours at 250F (three hours unstuffed), basting occasionally.

This recipe also works well with large roasting Chickens. Simply double the ingredients, and bake 4 1/2 to 5 hours. Let sit 10 minutes at room temperature and carve. I like to defat the pan juices, heat them, and pour over the white meat slices.

For Cajun Gravy:
Deglaze the pan with a splash of water. Pour into a large measuring measuring cup. Dissolve 2 tsp of instant Chicken bouillon in the pan water, then add enough whole Milk to equal 2 cups. Over medium heat, melt 2 Tbls Butter or Butter flavored Crisco. Stir in 1/2 tsp Cajun seasoning (see above spice mixture), and 3 Tbls Flour, and cook until mixture takes on peanut butter consistency. Whisk in milk mixture and heat until thickened.


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