For the Epis:
parsley, rough chop | ½ bunch |
small yellow onion, rough chop | 1 |
garlic | 6 cloves |
green bell pepper, rough chop | 1 |
red bell pepper, rough chop | 1 |
celery, rough chop | 3 ribs |
scallions, rough chop | 3 |
bouillon cube, chicken or vegetable | 1 |
clove or Pro Seasoning Holiday Baking Spice | ½ teaspoon |
fresh thyme | 1 teaspoon |
Juice from 1 lime | 1 lime |
white vinegar | ¼ cup |
olive oil | 1 cup |
Method of prep for the epis:
Place all ingredients in a blender and blend until smooth. Epis must be stored in refrigerator for up to 7 days. I also recommend immediately transferring Epis blend to an ice cube tray and freezing until ready to use.
For the Chicken:
whole chicken, cut as desired or spatchcocked | 1 |
epis | 1 cup |
Pro Seasoning All Purpose | 2 teaspoons |
Method of prep for chicken:
Rub chicken with Epis, making sure to rub the Epis under the skin. Marinate in the refrigerator for 4 hours to overnight. Sprinkle Pro Seasoning All purpose all over the chicken.
Preheat oven to 350 degrees. Place chicken on a parchment lined baking sheet and bake at 350 for about 1 hour or until the internal temperature of the chicken is 185 degrees, 165 degrees for boneless chicken. Make sure you temp the a few pieces of chicken in the thickest part to determine doneness. Serve with desired sides.
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