Sticky Chicken
Source of Recipe
GourmetGal from TSR
Recipe Introduction
This is the Sticky Chicken that the folks at TSR used to rave about.
I have made it myself. It was VERY spicy - much too much for my own personal tastes. I decided if I ever make it again that I would cut down on the
peppers, at least! I haven't made it again, mostly because although I thought it was good, to me it was simply a very heavily spiced roast chicken. OR, it DOES fall away from the bone, as most people poiunted out. It was very moist and SPICY
List of Ingredients
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
3/4 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken -- about 3.5 pounds
1 cup chopped onion
Recipe
Combine all spices in small bowl. Rinse chicken inside and out, and
drain well. Rub spice mixture over skin and the inside
of the
chicken. Place in reasealable plactic bag, seal and refrigerate over
night. When ready to roast, stuff cavity with onions.
Place
chicken, breast side down, in roasting pan. Roast uncovered at 250
degrees for about 5 hours(that's not a typo..it's really
250
anything over 225 is safe as long as the chicken reaches 155 which it
does and more) Baste occasionally with pan juices or
until
pan juices start to caramelize on bottom of pan and chicken is golden
brown
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