|
|
Roasted Sticky ChickenMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Alberta BERT LeBlanc
on Thursday, November 27, 2003
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 6 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 5 hours, 0 minutes |
| Ready In: | 5 hours, 10 minutes |
|
Editor notes - I can remember on my mom baking her Sunday chicken. It was always the perfect brown and moist. Mine has never seem to come out as good as hers' was. She had a gas oven and I am told gas is a better method for baking than electric heat. Ahh the good old days. This recipe is one way to try to make it as good as Mom did. |
| |
| Ingredients |
| 1 large roasting chicken |
4 tsp salt |
| 2 tsp paprika |
1 tsp cayenne pepper |
| 1 tsp onion powder |
1 tsp thyme |
| 1 tsp white pepper |
1/2 tsp garlic powder |
| 1/2 tsp black pepper |
1 large onion quartered |
|
| | | Directions | Thoroughly combine all the spices. Remove the giblets from chicken. Clean the cavity well and pat dry with paper towels. Rub the spice mixture both inside and out of the chicken, making sure it is evenly distributed and down deep into the skin. I also like to put some under the skin. Note use plastic gloves if you do. Refrigerate overnight in a sealable plastic bag.
When ready to roast chicken, stuff the cavity with the onion, and place in a shallow baking pan. Roast, uncovered, at 250º for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste the chicken occasionally (then every half hour or so) with the pan juices. The pan juices will start to caramelize on the bottom of pan. The chicken will turn golden brown. As with most cooked meat, let the chicken rest about 10 minutes before carving.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
