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Infusing a Whole Chicken With LEVO Butter

Chef Sky

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- Infusing Whole Chicken With LEVO Butter

This is an easy way to infuse a whole chicken. In this video you will find out why butter infused chicken is so delicious. What you will need from your kitchen, and how to successfully infuse a whole chicken.

Thank You. Let’s get Infuzed.

Why Butter Infused Chicken is so Delicious

Chicken is one of the tastiest meats around, full of protein, sweet and flavorful. It’s important to know all the tricks of cooking a perfect chicken breast, but this video is about infusing a whole chicken.

Fact: One great way of having tender, juicy chicken every time is a butter injected chicken.

Chef’s Notes: This method of injecting is marinating from the inside out. Rubs, and glazes are placed on the surface of the meat and very little penetrates the meat, but with a meat injector, having a flavor packed chicken is just a simple push of a plunger.

What you will Need to Infuse a Whole Chicken

Kitchen Items:

Oven

Baking dish

Aluminum foil

Meat Injector

Glass Measuring Cup

Instant Read digital thermometer

Ingredients:

Whole chicken

1 stick LEVO Butter (melted)

1/4 cup apple juice

2 tsp brown sugar

1 tsp garlic powder

1 tsp ground black pepper

1 cup-meat rub

How to Infuse a Whole Chicken With Levo Butter

1. In a glass measuring cup, thoroughly combine melted butter, apple juice, brown sugar, and garlic powder to make the butter sauce.  Preheat Oven to 375 degrees.

2. Keep a little extra brown sugar and apple juice. Insert the meat injector into the sauce.

3. Pull back the plunger and fill the injector with the sauce.

4. To inject chicken, insert the needle into the drumsticks and wings and slowly push it into the opposite side, careful not to breach the skin.

5. Inject the sauce slowly until you start to feel pressure pushing back.

6. As you withdraw the needle, slowly inject more sauce to allow for even distribution of the flavors.

7. You don’t want to go too fast or the built up pressure will cause the butter to leak.

8. Using the same method, inject the chicken breasts in several locations across the breast.

9. Season the whole chicken with dry rub.

10. Then, sprinkle on some of that extra brown sugar into the skin to give it a crisp skin.

 11. Cook the chicken for 45 to 60 minutes.

12. Cook until the chicken reaches an internal temp of 175 degrees. Insert the meat thermometer into the breast meat for the most accurate temperature reading.

13. Once the chicken has finished cooking, remove from the oven and allow the chicken to rest for a few minutes. Carve and enjoy!

Chef’s Notes:  If you want to keep the apple juice flavor subtle, dilute the juice with water. You can also dilute with your favorite bourbon or rum for an extra flavor.

There are a lot of different options for sprays to moisturize your meats while cooking – soda, vinegar and fruit juices.

Thank You and Happy Infusing……………..

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