Sunday Roast…injection of flavor

Whether it’s a lazy weekend or a busy midweek night, an invitingly plump, juicy roast chicken is the best kind of comfort food to close out the day.  Sure, you can easily pick up one at the grocery store or even Costco, but there’s something so simply soothing about the aroma of roasting chicken wafting through your home.  It’s inarguably the best part of cooking the chicken yourself.  There are, safe to say, thousands of recipes online to guide you through the process–from the no-frills method (i.e. season and pop it in the oven) to elaborate multi-step processes that involve brining, overnight air-chilling or drying, more seasoning, then roasting. 

Our favorite method is to quickly infuse a well-seasoned brine or marinade into the chicken with a Whip-It! dispenser and injector tip.  A gentle squeeze of the lever and the N2O-charged liquid penetrates deep into the bird’s muscle with very little effort, plumping it up in a matter of seconds.  The end result is impossibly tender, mouthwatering poultry. 

The average 4-pound bird will take in approximately 8 oz. of brine or marinade.  You’ll know when it’s reached maximum capacity when you see the excess streaming out.

Massage the bird at the injection site a little to help distribute the marinade. Pat dry the surface to remove excess moisture, drizzle with olive oil and season liberally with salt and pepper. You can stuff the cavity with aromatics like fresh herbs, onion, garlic, carrot, celery, citrus and/or other fruit. Place the bird on a roasting or wire rack to elevate. For uniform roasting and to keep a nice shape, tie the drumsticks together with twine and tuck the wings under.

Roast the chicken in a preheated 425F degree oven for 25 mins., then reduce the heat to 375F and continue roasting until the internal temperature of the thigh is at 160 degrees or when juices run clear when you pierce the area between the leg and thigh, between 70-90 mins. depending on the size of your chicken. Remove the chicken from oven and let it rest for at least 20 mins. before carving.

Since St. Patrick’s Day is just around the corner, the Celtic spirit inspired this Cider-Irish Whiskey Marinade.

Cider-Irish Whiskey Marinade

  • 1 1/2 c. hard apple cider
  • 1/4 c. Irish whiskey
  • 2 T. + 1 t. Kosher salt
  • 2 T. brown sugar
  • 1 t. black peppercorn
  • 1 t. dry mustard powder or 2 t. whole grain mustard
  • 3 large garlic cloves, coarse chopped
  • 3 bay leaf
  • 2 -3 sprigs fresh thyme
  • 2 oz. unsalted butter, cut into small pieces
  • 1 Whip-It! N2O charger
  1. Whisk together first 7 ingredients in a sauce pan over medium heat and bring to a simmer. Add the herbs and butter, whisk until butter is melted.
  2. Take off the heat and let the marinade cool to room temperature.
  3. Strain the mixture through strainer/funnel into the bottle of a .5 ltr Whip-It! stainless steel dispenser.
  4. Secure the head and screw on a narrow injector tip, then screw on N2O charger.
  5. Shake briskly for 10 seconds to distribute the gas.
  6. Inject the marinade at various points along the breast, leg, thigh, and wing.

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