Sticky Chicken
A note about Sticky Chicken and food safety:
This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families.
However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.
For more information about food safety, visit the National Food Safety Database.
Recipe Link: http://www.organizedhome.com/freezernotebook List of Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup onion -- choppedRecipe
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 zipper food storage bag, seal and refrigerate overnight or freeze.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours.
After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Let chicken rest 10 minutes before carving.
Original recipe by Mimi Hiller, as modified by Lynn Nelson
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