Sticky Chicken
Sep 13th, 2007 by heidi
I’ve seen this recipe in a lot of places with differing measurements but the same cooking method. This website’s owner claims that she invented it. Since I’ve seen it SO many places I honestly have no idea, but thought I’d post it anyway, for those of you who don’t already have the recipe! It’s on the menu for dinner tonight, incidentally.
Sticky Chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well, and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal, and refrigerate overnight if possible – I always forget, so generally do it the same day and have still had excellent results.
When ready to roast the chicken, stuff cavity with onions and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, I do mean 250 degrees for 5 hours, that’s the key to getting it cooked thoroughly and still very juicy!). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken has a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
