Eddie & Sharyn’s beautiful porch, the site of Monday evening’s multi-chicken spectacular.
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The chicken that saved the day: Sharyn’s beer-can chicken (actually upended on a Sprite can filled with beer, but close enough).
BEER-CAN CHICKEN
What you need:
1 organic, free-range chicken
The injected chicken went into something called an “oil-less deep fryer,” which makes absolutely no sense to me (it uses infrared to cook the chicken, apparently). It also didn’t really work. Luckily, we were also making a beer-can chicken…and it turned out that one was more than enough to feed all six of us.
Injecting a chicken feels…kinda perverse. But the goal is to infuse the meat with flavor without sitting around for hours while it soaks up marinade, and anything that feeds me faster is good by me.
To properly inject a chicken, you should make three insertion points in each breast (one straight down the middle, and two more at 45 degree angles, pointing towards the center of the breast), one in each drumstick, and one into each thigh. It’s pretty cool - you can see the flesh plump up immediately. I like instant results.
Okay. Have any of you out there ever heard of this practice called “injecting a chicken”? Is everyone sticking enormous hypodermic needles into their dinners, and am I just out of the loop?
Well, I was given the assignment of injecting one of the two chickens we cooked up last night with something called “Cajun Butter.” Want to make your own chicken injection? Here’s how you do it.
What you need:
