Emeril's Cajun Chicks

Recipe Ingredients

		For The Marinade
2 tablespoons	30ml	Worcestershire sauce
1 tablespoon	15ml	Zatarains Concentrated Shrimp and Crab
		Boil
1/4 cup	59ml	Apple cider
3/4 cup	177ml	Honey
1		Abita Amber Beer - (12 oz)
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Ground allspice
1/2 cup	118ml	Creole seasoning
1/4 teaspoon	1.3ml	Cayenne
1		Ground cloves
		For The Seasoning Mix
1 cup	237ml	Salt
1 tablespoon	15ml	Cayenne
1 tablespoon	15ml	Freshly-ground black pepper
		To Roast
4		Roasting chickens - (4 to 5 lbs ea)

Recipe Instructions

To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times.

Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours.

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 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer.

Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 minutes before carving.

This recipe yields 16 to 20 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD - NETWORK

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