Mother's Sticky Roasted Chicken
Source of Recipe
BBR
Recipe Introduction
Posted by: Suziej41_MO
List of Ingredients
2 tsp. salt
1 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. thyme
1/4 tsp. black powder (use freshly ground for real flavor)
1/4 tsp. white pepper
1 cup chopped onions (can leave out)
3 lb. chicken - I use a fryer
double or triple amounts for large Turkey breast or turkey)
Recipe
Combine seasoning ingredients well in bowl and rub mixture into chicken skin - and a little inside cavity. Your hands will be very messy! Place in sealable plastic bag, seal and refrigerate overnight or at least 6 hrs. When ready to roast-stuff cavity with onions if desired. (I rarely do that.) Roast uncovered at 250° for about 5 hours - baste occasionally with pan juices. I use a rack (for the chickens) in a large pan and sometimes do several at a time. I have also used my gas grill on lowest temp for about the same amount of time. You cannot believe how juicy and tasty this is. These ingredients are just enough for one chicken.
This was the original "Mother's Sticky Roasted Chicken" put out by Paul Prudhomme (chef from New Orleans) and where it originated.
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