Sticky Chicken

stickychicken(Since originally posting it, I finally made this recipe, and I feel that I must report it to be delicious!  I made a milk gravy with the drippings and some mashed potatoes and broccoli for sides, and my family at the entire chicken.  The whole thing.  This was all I got.  Seriously. >>>
Now, back to my original post…)

This recipe comes from my friend, Tiffany, who happens to be a skilled and economical cook.  Tif gave me this recipe a looooong time ago, but it got kinda lost in the shuffle.  I ran across the recipe last weekend, and I just rubbed my whole chicken with the spice blend and it will happily hang out in the fridge until I stick it in the oven tomorrow afternoon to roast.  I love the idea of finding whole chickens at a great price and rubbing three or four of them with this seasoning blend to stick in the freezer for easy slow cooker meals. Even though this recipe is yummy in the slow cooker, it is phenomenal when oven-roasted. Here is Tif’s testimonial of this recipe:

If you haven’t tried it already, I would encourage you to try Sticky Chicken. I am not sure where it got its name…it isn’t sticky, but it is yummy! It tastes like a rotisserie chicken. We reduce the amount of salt slightly. It seems like a lot of salt, but when you freeze this chicken with all that salt and spices, it is like brining the chicken and the flavor goes into the meat wonderfully. I like to make mine in a dutch oven in the oven, cooking it slow and low. My sister does hers in the crockpot. The drippings make a good gravy (although sometimes it is a bit salty for us). This is wonderful for when you find the whole chickens at a good price. Freeze a couple of these chickens up and enjoy for the next couple of months at a great price. Also, the leftover chicken is very tender, moist, and flavorful for chicken in rice, chicken salad, tacos, soup, or anything else you can think of. ENJOY!

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

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.

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.

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