Ingredient List:
- 2 to 3 — Whole Turkey, Chicken or Duck
- 3–5 — Gallons Grape Seed Oil
- 1 pkg — Turkey Fixin’s Marinade Mix (Flavor of Choice)
- 1 pkg — Glace de Poulet Gold Stock (mixed per directions)
- 1 — Bayou Classics Deep Fryer
- 1 — Librett Butchers Twine ball
Instruction:
Inject the bird evenly (directions on the marinade bag) with Fixin’s Marinade Mix and pat off any excess moisture inside and out. Bird can rest in the refrigerator 1–3 hours max before frying.
Safety First — Read well your Bayou Fryer directions!
Slide the Bird bottom first onto the BC Fryer’s (main or outside) roaster Peg(s), folding the legs together and the wings behind the back. You may use Librett Butchers Twine to help secure the bird(s) if necessary.
General cooking time is 3 to 4 minutes per pound based on individual bird size. When cooking multiple birds try to get close individual weights. More birds/fryer drop, will only slightly lengthen the cook time. Always watch your high heat oil, steam will be produced at first, then as the meat starts to reach doneness, a smoke will begin to develop. This visual smoking is a reference to pull and check your internal meat temps.
Preheat the oil to frying heat heat (375°), and re-dry any moisture from the bird. With a silicone gloved hand slowly lower the chicken into the hot oil, making sure it doesn’t boil over. Based on the size of the bird and / or how many birds (max 3) the cook time will vary from ~25 minutes for 10 lbs, to ~60 minutes for 18 lbs of meat. Additionally you should check the major muscles until the meat reaches internal temperature of 170° to 180° and be medium plus browned.
… Pull the bird(s) to rest 5 to 10 minutes, then slice or shred the meat. Drizzle a little of the Poulet Gold Stock onto the sliced meat for extra flavor. The Poulet Gold Stock Sauce may also be served as a dipping sauce on the side.
Serve immediately.
Enjoy!!
