The BEST chicken to ever touch your tongue. If it were your last meal on Earth, THIS is the chicken you'd want to have.

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Name: Death Row Chicken
Prep time: 4 h 30 min
Cook time: 30 min
Total time: 5 h
Yield: 12
Cuisine: Cajun
Ingredients: 2 Whole Chickens 4-6 lbs; 6 Oz Granulated Garlic; 12 Oz Tony Chachere's seasoning Any salt based Cajun seasoning will work fine; Water mister (not sprayer. You want a very fine MIST, just enough to moisten the coatings)

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INGREDIENTS

2 Whole Chickens ; 4-6 lbs
6 Oz Granulated Garlic
12 Oz Tony Chachere's seasoning ; Any salt based Cajun seasoning will work fine
Water mister ; (not sprayer. You want a very fine MIST, just enough to moisten the coatings)

Servings

INSTRUCTIONS

2 whole chickens, 4 1/2- 6 lbs Ground garlic Tony Chachere's (I actually prefer 'More Spice') Water mister

Preheat oven to 200°, 225° if convection. Many convection ovens raise the temp 25° when running the fan... Go figure! Fill a large crockpot with water, turn on low. Grease broiler pan and grate/cover. I use olive oil in case we choose to make gravy. Cut and wet cooking twine for legs and wings.

Clean and discard innards (unless you actually LIKE that stuff), remove excess fat and miscellaneous glands from carcass. Clip wings at last joint (non edible part). Pat bird dry. Starting from the back (bottom), coat liberally with garlic, then HEAVILY with Tony' s. Take care to pack it in on the inside of the wings, and around the legs. Lightly mist the Tony's with water to help set the salt. Tie up wings and legs, place on pan. Repeat on 2nd bird.

Insert oven thermometer in breast meat, bake for 4 to 4 1/2 hours, until thermometer reads 165° Remove from oven, let cool for about 30-45 minutes to retain more of the juice.

Empty the water from the preheated crockpot. Cut up the chicken, placing meat AND skin in the crackpot. Separate legs & thighs, leave the skin on them for us folks who like it HOT. Leave it in the crackpot to flavor to the white meat for a few minutes before serving. Alternatively, if cooking for the next day, place it all in baggies and put it in a crackpot on warm about 3 hours before serving.

ENJOY!

NOTES

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Death Row Chicken

2 Whole Chickens 4-6 lbs
6 Oz Granulated Garlic
12 Oz Tony Chachere's seasoning Any salt based Cajun seasoning will work fine
 Water mister (not sprayer. You want a very fine MIST, just enough to moisten the coatings)

2 whole chickens, 4 1/2- 6 lbs Ground garlic Tony Chachere's (I actually prefer 'More Spice') Water mister

Insert oven thermometer in breast meat, bake for 4 to 4 1/2 hours, until thermometer reads 165° Remove from oven, let cool for about 30-45 minutes to retain more of the juice.

ENJOY!

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 12 Servings

Calories: 2985
Calories from Fat: 209 (7%)

Amt Per Serving		% DV

	Total Fat 23.2g	31 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 5g
Cholesterol 115mg		35 %
Sodium 8899.3mg		307 %
Potassium 445.9mg		12 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 8.9g
Protein 30.9g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2985

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