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    Mimi's Sticky Chicken


    Source of Recipe


    Mimi Hiller

    List of Ingredients




    2 tsp. salt
    1 tsp. paprika
    3/4 tsp. cayenne pepper
    1/2 tsp. onion powder
    1/2 tsp. thyme
    1/2 tsp. white pepper
    1/4 tsp. garlic powder
    1/4 tsp. black pepper
    1 whole roasting chicken, about 3 pounds
    1 cup chopped onions

    Recipe



    Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight.

    When ready to roast, stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250º F. (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Baste occasionally with pan juices. Serves 4.

    ***For large roaster (5-7 lbs.): Increase oven temperature to 275° -300° F. Roast chicken for 5 hours.

 

 

 


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