Email to HybridOwner      

Roast Sticky Chicken

Source of Recipe

Lynn Nelson's adaptation of Mimi Hiller's original recipe


Recipe Introduction

This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, http://www.cyber-kitchen.com/ and this version was actually an adaptation written by Lynn Nelson of Busy Cooks, http://busycooks.about.com It is a very popular recipe, and has been floating around the internet for a long time without the proper credits to either of these fine ladies. If you have saved this recipe to your private recipe collections, please note the original authors on your copies, and be certain to pass this information along each time you share your copy (and believe me, this recipe is fantastic, and you will be asked for it each and every time you prepare it for someone)

Recipe Link: food4.epicurious.com/HyperNews/get/archive_swap35901-36000/35938/3/1/1/1.html

List of Ingredients

1 large chicken (roasting)
1 cup onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt


Recipe

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 re-sealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

GAIL'S RECIPE SWAP NOTES: This recipe is a great way to roast a large chicken for planned leftovers, and it is very easy to make. This freezes well.