The best damned chicken I ever ate! from Chef Paul Prudhomme's Fiery Foods That I Love by Paul Prudhomme

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on December 03, 2018

    I cooked mine in our Miele Oven rotisserie for 75 minutes at 450F broil. I put a pan filled with two cups of water underneath the rotating bird. The flavours were reminiscent of Jerk Chicken but different. Very, very good. The problem with the recipe is this: instructions are to mix all the dry spices with a small amount of soy sauce to make a paste. It did not make a paste...more a crumble. The recipe also calls for four tablespoons of melted butter to be used to baste the bird during cooking. I put this butter into the spice mix to make a paste and quickly spread it onto the bird before it hardened. I put the bird on a rack in the fridge to marinate for five hours...on the rack so the paste did not stick to the flat surface of the pan it was in. A lot of the paste stayed on the bird during cooking but about half fell off. I just reduced the water off the sauce and served it on the side. I actually have enough leftover to roast another chicken....it's going in the freezer.

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