Cajun-Butter Baked Chicken Tutorial
One whole chicken (5-6lbs)
1 large onion, quartered
Cajun injectable marinade (you can omit if it isn't sold in your region)
1/2 stick of butter
2 cups Chicken stock
Reynolds Oven Bags
Add 1 tablespoon of flour to oven bag to prevent it from popping in the oven. Set the bag in a 9X13 baking dish. Rinse the chicken under the faucet and discard the neck and gizzards, pat dry. Preheat oven to 350 degrees.
Salt the entire chicken, inside and out, and then stuff it with half of the quartered onion.
Pour 1 cup of marinade into a bowl and inject the chicken. Concentrate mainly in the breasts but spread the love throughout the entire chicken.
Once injected, heavily season with the cajun seasoning. Put in the oven bag, breast-side up.
Loosen the skin on the breast side of the chicken with your hand and stuff it with 1/2 stick of butter, cut up into cubes.
For those who didn't have the marinade available to you, I recommend flipping the bird breast-side down at this point, to keep the breasts from drying out
Pour 2 cups of chicken stock in the bag (don't pour it over the bird, as the seasoning will run off) and the leftover onion. Seal the bag and poke 3 holes in the top of the bag with a knife. Bake at 350 degrees for 1 hour. After one hour, cut the bag open and carefully slide the chicken and the onion and chicken stock out into the baking dish. Up the temp to 400 degrees and continue baking for 30-40 more minutes until done.
Mmm...chicken is done. Move chicken to a serving dish and let rest for 5-10 minutes.
Meanwhile, pour the liquid from the baking dish into a pan and add 2 tablespoons of cornstarch and whisk over high heat until it thickens. And you have chicken gravy.
Serve with roasted potatoes.