Herbed Chickens

Course : Cajun
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


5 pound roasting whole chicken
1/2 cup chopped green onions
1/2 cup chopped celery
1/4 cup butter or margarine -- (I like unsalted butter)
2 cups cornbread stuffing
1 cup toasted white bread cubes
1 cup chopped walnuts -- (I also use pecans)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/2 teaspoon poultry seasoning
1 dash sage
1/4 cup milk or chicken broth
2 large eggs -- beaten

Preparation / Directions:

Rinse chicken inside and out. Pat dry and place in marinade dish or in heavy-duty plastic bags. Combine all remaining ingredients and pour over chickens. Cover or seal bags and marinate for 24 hours. Remove chickens from marinade and place on smoker grids. Pour remaining marinade over chickens and let it drip into water pan. Charcoal: Use 8 to 10 pounds charcoal, 4 quarts hot water, 3 wood sticks and smoke 3 to 4 hours. Electric cooker: Use 4 quarts hot water, 3 wood sticks and smoke 2-1/2 to 3-1/2 hours.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cajun Recipes