For the Epis:
½ bunch parsley, rough chop
1 small yellow onion, rough chop
6 cloves garlic
1 green bell pepper, rough chop
1 red bell pepper, rough chop
3 ribs celery, rough chop
3 scallions, rough chop
1 bouillon cube, chicken or vegetable
½ teaspoon clove or Pro Seasoning Holiday Baking Spice
1 teaspoon fresh thyme
Juice from 1 lime
¼ cup white vinegar
1 cup olive oil
For the Chicken:
1 whole chicken, cut as desired or spatchcocked
1 cup of epis
2 teaspoons Pro Seasoning All Purpose
Method of prep for the epis:
Place all ingredients in a blender and blend until smooth. Epis must be stored in refrigerator for up to 7 days. I also recommend immediately transferring Epis blend to an ice cube tray and freezing until ready to use.
Method of prep for chicken:
Rub chicken with Epis, making sure to rub the Epis under the skin. Marinate in the refrigerator for 4 hours to overnight. Sprinkle Pro Seasoning All purpose all over the chicken.
Preheat oven to 350 degrees. Place chicken on a parchment lined baking sheet and bake at 350 for about 1 hour or until the internal temperature of the chicken is 185 degrees, 165 degrees for boneless chicken. Make sure you temp the a few pieces of chicken in the thickest part to determine doneness. Serve with desired sides.