Baked Chicken a la Hannie

Baked Chicken à la Hannie

Serves 4 to 6. Recipe is from Dr. James Hannie.

4 to 5 gallons water

½ cup salt

2 tbls. sugar

1 (31/2- to 5-lb.) whole chicken

4 tbls. butter

4 tsps. Tony Chachere’s Original Creole Seasoning

3 to 4 medium onions, sliced into rings

1. Combine 4 to 5 gallons of water with ½ cup salt and 2 tablespoons sugar. Cover whole chicken in the brine and let it marinate for two hours.

2. Preheat oven to 350 degrees. Take chicken out of brine and discard liquid. Wipe off and pat it dry. Cut out the chicken’s backbone. Put pats of butter under the skin of chicken’s breasts, thighs and legs. Sprinkle Tony Chachere’s over entire chicken. Place rings of onions on bottom of baking pan and place chicken on top of onions.

3. Bake chicken for 11/2 hour. Serve warm.