Spatchcock & Inject it with Tony’C’s marinade, then coat it with EVOO & Montreal chicken seasoning. Pull it out at an IT of 157 in the deepest part of the breast. Rest on counter for 1/2 hour covered loosely in foil & carve it up. Use the carcass to make gravy, boil it down & check out chef JJ‘s gravy recipes.
Al
YEA IT’S REAL GOOD, BUT IT HAS A LOT OF SALT IN IT!
Al
So I used a full 17oz bottle of Tony Chachere's Creoly Style Butter injection on a 13# bird and it was over salted in parts but the flavor was really good.
How much do you use on your birds?