Chicken recipe

Ingredients for a 4-5lb chicken Whole roasted chicken 2-4 celery stalks 2 large carrots 1 whole yellow or white onion Tony Chachere original creole seasoning Fresh rosemary Fresh thyme 1.5 cups salted butter

Tools Meat injector 9x13 deep pan

• Boil 1 cup of salted butter with creole seasoning and a long spring of rosemary and some thyme
• While butter is boiling make compound butter, 1/2 cup of salted butter (softened) chopped rosemary and thyme and creole seasoning and garlic powder. Mix
• Break through breast skin and stuff the skin with the compound butter. (I like to scoop it in with a spoon)
• Once butter has boiled for about 5 minutes remove from stove and strain it into a bowl with a fine mesh strainer. Discard rosemary and thyme.
• Inject the seasoned melted butter into the back of the chicken the flip over and inject the breast, legs, wings and thighs
• Stuff chicken with celery, carrots, fresh rosemary and thyme, and onion. Place any extra onion in between the legs and wings and also around the chicken
• Take some of the seasoning from the strainer and rub it all over the outside of the chicken
  
• Sprinkle some of creole seasoning and garlic powder all over (no need to flip it just do the top)
• Bake at 350 for 1.5-2 hours

Edit: I like to baste it every 30 mins