SuperBalla Posted December 4, 2005 Share Posted December 4, 2005 I have one thawed that is stuffed with Cajun Sausage...meaning pork, Green onion, and other chit. They suggest 350 for 1.5 hrs. Any other twists or tricks? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 4, 2005 Share Posted December 4, 2005 is it a whole chicken balla? Quote Link to comment Share on other sites More sharing options...
SuperBalla Posted December 5, 2005 Author Share Posted December 5, 2005 It is a whole de-boned chicken. It is stuffed with green onion sausage. I am about to pull it out the oven. It smells unbelievable. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 5, 2005 Share Posted December 5, 2005 (edited) is it a whole chicken balla? 1192219[/snapback] i'm going to assume yes..... here is what i'd do with that one: 5 tablespoons olive oil (3 and 2) 1 tsp garlic powder 1 tsp onion powder 1 tbs paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 large lemon, halved Preheat oven to 375°F. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir 2 tbs of oil and next 5 ingredients in small bowl to form paste. create a pocket between the skin and muscle. Rub 3 tbs of oil around whole chicken. rub spice paste all over chicken (and in those pockets as well). Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer to platter; let stand 15 minutes edit: this applies to a whole chicken...try this next time. Edited December 5, 2005 by Bier Meister Quote Link to comment Share on other sites More sharing options...
SuperBalla Posted December 5, 2005 Author Share Posted December 5, 2005 i'm going to assume yes..... here is what i'd do with that one: 5 tablespoons olive oil (3 and 2) 1 tsp garlic powder 1 tsp onion powder 1 tbs paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 large lemon, halved Preheat oven to 375°F. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir 2 tbs of oil and next 5 ingredients in small bowl to form paste. create a pocket between the skin and muscle. Rub 3 tbs of oil around whole chicken. rub spice paste all over chicken (and in those pockets as well). Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer to platter; let stand 15 minutes edit: this applies to a whole chicken...try this next time. 1192449[/snapback] I have printed this...stuffed chicken is one of our favorites...this sounds great. Thanks! Quote Link to comment Share on other sites More sharing options...
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