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Started By
Message
Opelousas Baked Chicken
Posted on 7/14/08 at 12:09 pm
Posted on 7/14/08 at 12:09 pm
I taught my oldest Daughter how to cook it this weekend. She had never split a whole Chicken before. It is so easy and so good. I've been making this Tony Cacherie recipe for prolly 20 years and everyone who tries it ends up suckin the bones its so good.........
Mouton had a thread with the recipe a while back............I'll try to find and link.
Mouton had a thread with the recipe a while back............I'll try to find and link.
3
Posted on 7/14/08 at 12:11 pm to TreeDawg
It's in the stickied thread at the top.
Posted on 7/14/08 at 12:12 pm to titmouse
no wonder I couldn't find it........... 
Opelousas Chicken
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Ingredients
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Directions
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
I save the leftover oil in a mason jar in the fridge for next time. It makes it even that much better...........
Another thing I do is to let the Chicken heat in the Oven for 15 minutes prior to covering with the Paprika/Chili Powder mix and do not start basting until 45 minutes after you add it. Baste gently such as not to knock off all the spice coating.
Thanks again Mout for posting the Recipe.....
ETA: I usually only cook one Chicken in lieu of two and its plenty for my family...........
Opelousas Chicken
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Ingredients
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Directions
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
I save the leftover oil in a mason jar in the fridge for next time. It makes it even that much better...........
Another thing I do is to let the Chicken heat in the Oven for 15 minutes prior to covering with the Paprika/Chili Powder mix and do not start basting until 45 minutes after you add it. Baste gently such as not to knock off all the spice coating.
Thanks again Mout for posting the Recipe.....
ETA: I usually only cook one Chicken in lieu of two and its plenty for my family...........
This post was edited on 7/14/08 at 12:22 pm
Posted on 7/14/08 at 12:18 pm to TreeDawg
that's how i've always cooked baked chicken. never new that it was called anything other than "baked chicken".
This post was edited on 7/14/08 at 12:19 pm
Posted on 7/14/08 at 12:19 pm to lsudupont82
quote:
that's how i've always cooked baked chicken. never new that it was called anything other than "baked chicken".
I was not raised "down da bayou"...........this is NOT how they bake chicken in Washington Parish!!!!!!!
Posted on 7/14/08 at 12:33 pm to TreeDawg
quote:
I was not raised "down da bayou"...........this is NOT how they bake chicken in Washington Parish!!!!!!!
how is it done over there?
Posted on 7/14/08 at 12:36 pm to lsudupont82
quote:
how is it done over there?
stick it in the Oven without all the seasoning and baste with Chicken Broth/Butter. Its good, golden brown, just not near as good as this recipe.........
Posted on 7/14/08 at 12:47 pm to TreeDawg
damn, yall missing out over there.
Posted on 7/14/08 at 12:48 pm to lsudupont82
quote:
damn, yall missing out over there.
glad we moved away in '69.........
Posted on 7/14/08 at 3:11 pm to TreeDawg
A friend of mine stuffs her roast with onion or garlic. She next puts oil in a large ziplock bag and puts the roast in the bag to coat it with the oil. She removes the roast from the bag and seasons it with salt and pepper. She next puts flour into another lare ziplock bag. She drops the roast in the flour to coat it. She next roasts her oven for hours in a 300 degree oven. When the roast starts to make its own gravy, she'll add small amounts of water to the bottom of the pan the roast is in. During the last hour she increases the temperature to 375 degrees. That roast comes out extremely tender and the gravy that it makes is out of this world. She seasons the roast's gravy with salt and pepper to her likeing. I guess the flour and oil the roast is coated in prompts the grave when the roast begins to release its drippings. This is the only way that I prepare a roast and I've never failed or was disappointed in preparing my eye of round roast this way. Eye of round is the only roast that I'll eat. I'm really not a roast fan but I do enjoy a well prepared eye of round. The gravy from that roast is awesome over rice.
Posted on 7/14/08 at 9:20 pm to highup7
Somehow we need to incorporate this into the tailgaiting this year.
Posted on 7/15/08 at 12:47 pm to TreeDawg
quote:
TreeDawg
I'm cooking Opelousas Chicken for the first time tonight and I couldn't find a small can of Paprika, only a large can. Can you tell me how much to use? Thanks!
Posted on 7/15/08 at 1:19 pm to Judge Smails
quote:
I couldn't find a small can of Paprika, only a large can. Can you tell me how much to use? Thanks!
I can never find the small cans anymore. I use half of a large can (nothing exact necassary).............its gonna seem kinda like too much, just pour it all on there!!!!!
Posted on 7/15/08 at 1:39 pm to TreeDawg
quote:
Tree
Thanks! I will file a report here in the morning.
Posted on 7/15/08 at 3:18 pm to highup7
Both these recipes sound great!!! Highup, how long do you cook the roast?
Posted on 7/15/08 at 3:48 pm to TreeDawg
Mais I can hear the jukebox play
Allons 'vec moi
Bon Temps Rouler
Allons 'vec moi
Bon Temps Rouler
Posted on 7/15/08 at 7:26 pm to Steven Glansberg
dont even bother measuring the paprika....just pour it on until u can see chicken flesh anymore than addd a little more.....i also add a bit of paprika and tonys to areas that get washed out during basting....
Posted on 7/16/08 at 6:08 am to Steven Glansberg
quote:
Mais I can hear the jukebox play
Allons 'vec moi
Bon Temps Rouler
Opelousas Sostan.... nice
Posted on 7/20/08 at 2:45 pm to Kajungee
MMMmmm
This post was edited on 7/23/08 at 5:20 pm
Posted on 7/20/08 at 3:43 pm to Crawdaddy
Labslug, she cooks it for three hours at 300 degrees and then for one hour at 375. Sometimes she adds onions and mushrooms during the last hour. I'm sorry that I failed to post the cooking times. The gravy from this roast is great over rice or mashed potatos. I gave this recipe on how to prepare this roast to some people over here. They tried it and are hooked. One lady said that this would be her only way of preparing her roast from now on. I also gave them the chicken recipe since you can get Tonys and other Cajun seasonings over here. These Alabama people went nuts over the baked chicken recipe. I share many recipes with them and not one person has ever been disappointed. Check out the recipe thread. My friends over here shared some pretty good cake recipes with me. That cheesecake and chocolate sheet cake are fantastic. 
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