EMERIL'S CAJUN CHICKS

Emeril's Cajun Chicks image

Provided by Emeril Lagasse

Time P1DT4h20m

Yield 16 to 20 servings

Number Of Ingredients 15

2 tablespoons Worcestershire sauce
1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
1/4 cup apple cider
3/4 cup honey
1 12-ounce bottle Abita Amber Beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
Pinch ground cloves
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
4 whole roasting chickens (4 to 5 pounds each)

Steps:

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