how do you season a whole chicken entirely throughtout the chicken?

Answer 1

i have a flavor injector i inject the thigh and breast portions with italian salad dressing before i roast it or put it on the rotisseri it comes out with a nice flavor i have also did this to roasts too just inject it with either a marinade and roasted or put on the grill it is great. i also oil the outside and inside and season with salt and pepper and seasoning salt. i sometimes tuck garlic or an onion under the skin in different spots taste wonderful

Answer 2

i soak mine ( and you can use what ever seasoning you like ) in dales steak seasoning - i poke holes with a fork all over the chicken and let it marinate for about 30 minutes on each side - ( you clean your chicken first of course inside and out ) then i pour some inside the chicken and whirl it around so the inside is coated - then as i bake it i continuously coat the chicken in the juice in the bottom of the pan ( i also mix a little pepper and dales in the juices ) i dont use anything but a spoon for this - i would reccomend baking the chicken upside down for the first 20 minutes so that the inside top gets seasoned good too - then flip it - so the rest of it cooks - nothing special but i do get comps on my chicken -

Answer 3

I like to loosen the skin and make a seasoning goo using olive oil, Onion powder, Garlic powder. Kosher salt and black pepper.
Lift skin and push mixture in and rub it all around under skin. I then skewer skin down to meat to keep it from shrinking.
Use the balance of mix in chicken cavity. Sometimes I even stuff cavity with onion, garlic, celery, parsley.
Have you ever made beer can chicken? You take a beer and empty into bowl. Cut the top off can and fill with onion, garlic, celery then refill with beer. Stand chicken up on can and bake or grill until done.

Answer 4

Flavored brine works pretty well. Tenderizes at the same time.

try 3/4 c Kosher salt, 3/4 cup sugar, dissolved in a cup of hot water, add a gallon of cold water, spices (pepper, soy sauce... etc, no rules, whatever you like)

put a whole chicken in a glass or ceramic pot, cover with brine and let soak for 4 hrs or more!

ALWAYS brine under refrigeration.

The meat of the chicken absorbs water due to the presence of the salt... it absorbs some salt too so dont over-brine! More water in the meat means juicier birds!

Answer 5

Brine the chicken overnight with seasoning and then use a rub- basic brine is 1/2 cup salt to one cup liquid, and you can use whatever "goes' with the seasoning you want to use: for example, use apple cider in the brine, a mesquite based rub, place an apple and onion in the chicken cavity prior to roasting- just modify your recipe by using some of the seasonings in the brine:
use the 1/2 cup salt to 1 cup liquid and heat until salt dissolves. add seasoning and cool, pour over chicken in large zip lock bag and refrigerate overnight. drain, rinse with cold water, rub with oil or butter and a seasoning rub and roast until done.

Answer 6

You can get a flavor injector, and inject broth and spices/flavors...I have seen a lot of those in the cooking section at outdoorsman stores, like basspro, or cabelas. They are into cooking what they hunt, and flavor injectors are fun to use.

You can also soak a bird in brine.

Honestly...I do none of the above. I spread butter all over my chicken, then load it up with spices and salt on the outside....I also put some salt inside the cavity.

Answer 7

#1 had the right idea.

Also, it is important to use a rub inside the bird as well as the outside.

I love to put chopped onion and garlic that has been sauteed in a little butter or oil inside the cavity of the bird.

Ton of chopped parsley gives the bird a wonderful flavor.

Good luck in creating a very tasty bird!

Answer 8

gently pull the skin up away from the meat, DON'T pull it off just lift it. then do a dry rub under the skin, for the legs i just season from the outer side, not under the skin. butter up the outer side of the skin generously. i don't bother with the cavity.

Answer 9

Marinating or a rub...


http://www.carolinesrub.com/using_dry_rubs.asp?PARTNER=BIGSPLASHBBQ


http://allrecipes.com/Recipe/Marinade-for-Chicken/Detail.aspx