Roasted Sticky Chicken- Updated 6/11/99

* Exported from MasterCook *

Roasted Sticky Chicken - Updated 6/11/99

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken as big as you
1 cup onion -- quartered
1 can find

This recipe is a great way to roast a large chicken for planned leftovers.
It
is reminiscent of those rotisserie-style chickens that are so popular now,

and it is very easy to make. The meat comes out very moist and flavorful,
so
it is as good leftover as freshly cooked. Please try it and you will never

roast chicken any other way. You need to start this the night before
serving.

1. In a small bowl, thoroughly combine all the spices. 2. Remove giblets
from
chicken, clean the cavity well and pat dry with paper towels. 3. Rub the
spice mixture into the chicken, both inside and out, making sure it is
evenly
distributed and down deep into the skin. 4. Place in a resealable plastic
bag, seal and refrigerate overnight. 5. When ready to roast chicken, stuff

cavity with onions, and place in a shallow baking pan. 6. Roast,
uncovered,
at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). 7. After the
first
hour, baste chicken occasionally (every half hour or so) with pan juices.
The
pan juices will start to caramelize on the bottom of pan and the chicken
will
turn golden brown. If the chicken contains a pop-up thermometer, ignore
it.
8. Let chicken rest about 10 minutes before carving.

~Variation: Get a lemon or two, use a fork and poke them full of holes,
and
put them in the chicken cavity. Roast as usual. The chicken will be moist,

and have a faint lemon taste. By jcsloan@earthlink.net on Jan 02, 1998,
converted by MC_Buster.


~Note from Robbyn: A little too spicy for her family. needs to be tweaked.

~Hi All, I made the recipe posted a month or so ago for "Slow Roasted
Sticky
Chicken". It was absolutely awesome. I just searched for the recipe and
it's
gone!!! Could someone either repost it or email me privately with it? I
would
hate to think that was my one and only chance to have it....Bridgett

Someone wondered about freezing the sticky roast chicken recipe with the
spices before cooking and asked if anyone did this. I tried it the last
time I bought chickens. Rubbed the spice into four of them and cooked 2
and froze two. Cooked the frozen ones maybe 1-2 months later and they
were fine. Just picked up 6 chickens over the weekend and did it again
(cooked one, froze five). LOVE that recipe - it's the only way we roast
chicken anymore!!~ Lynn Zentner

"As I mentioned in a prior post, I have never frozen this recipe. I use
the
big roasting chickens and I believe they are often previously frozen , so
I
wouldn't want to refreeze raw chicken. Some people have told me they
freeze
it without a problem, but one person once mentioned the skin was very
tough,
which I attributed to freezing. Some people also freeze it after cooking.
I
personally think it is best freshly made. It really takes very little
actual
time (labor, that is) to make, so freezing it offers little benefit for
me.

Hedy asked if it could be made in the crockpot. You could do that but it
wouldn't be the same dish at all. The spices on the skin sort of
caramelize
during the low, long roasting, making a delicious crispy, chewy, sticky
skin.
The crockpot makes rubbery skin (IMO). I cook chicken all the time in the
crockpot, but mainly for the meat and broth.

Ruth's tip on seasoning chicken under the skin is a great idea, but I
wouldn't recommend it for this particular dish. Again, the spices melting
into the surface of the skin makes this recipe extraordinary. It forms
almost a "crust" that keeps the chicken meat very moist and tender. I
don't
believe you could achieve the same effect if the spices were under the
skin
instead of on it.

Whenever I cook I always make substitutions and modify, just like everyone

else. But for this particular recipe I recommend following the directions
exactly for best results. At least the first time you try it. It really is

a very special recipe and I want everyone to get the same delicious
results!"
~Lynn at Busycooks

"Update: This one freezes well, take care because the chicken does start
to
fall apart, especially the legs and wings. It still tastes fantastic! I
froze
these in ziplocs, next time I may freeze in a box type container so it
doesn't fall apart. The leftovers were great as soup and chicken salad."
~Canadian Gal

"When I first did mine, last month, I didn't have any juices to baste mine

either, so I just added some water in the bottom of the pan. Then, after a
while, there were juices from the chicken to use." ~Catherine M.

CHICKEN PIECES REPORT:
"The chicken turned out great!!!! I had a friend stop over while it was
baking
and she commented on how good the smell was. (I think you'll have another
new
subscriber soon. I keep passing on recipes from the list but now I think
she
wants to get them all!) Anyway I used 10 lbs. of chicken leg quarters.
Last
night I put the spice rub on them and put them in the fridge until this
afternoon. I used my large turkey roaster as it's not only the largest pan
I
have but it's the only large one that would fit in my very small wall
oven. I
covered the bottom of the pan with thin onion slices, it took 1 large and
two
small onions but probably two medium onions would be enough, and then
layed
the chicken pieces on top. Some of them over lapped but it didn't seem to
affect them any. I didn't get any juice for about 1 1/2 hours but once I
did
I basted every 1/2 hour as the recipe said. It took 2 1/2 to 3 hours to
cook
the 10 lbs. (I wasn't watching the clock when I put it in.) Question: I am
going to debone the chicken to have it ready for other recipes. Can I
throw
all the bones back into a pan, cover with water and add onion, celery, and
carrots to make a broth even though they are cooked. Also what should I do
with all of those great juices in the bottom of the pan. Keep them and add
to
the broth after they are defatted? Thanks for your encouragement. Now you
know that it's possible to have sticky chicken when you don't have the
whole
chicken!" ~Susan in Illinois

" Q: My question is I would like to make the sticky chicken but I only
have chicken parts not the whole chicken. Do you think it would work
to thinly slice the onions, put them on the bottom of the roaster,
and then lay the seasoned chicken parts on top? I'm going to do this
tomorrow so any answers would be appreciated.

A: did you do this and how did it turn out?? I think it should be
fine but of course we want to know details!! Have a wonderful New
Year, :o) ~Robbyn Snider

Robbyn, The chicken turned out great!!!! I had a friend stop over
while it was baking and she commented on how good the smell was. (I
think you'll have another new subscriber soon. I keep passing on
recipes from the list but now I think she wants to get them all!)
Anyway I used 10 lbs. of chicken leg quarters. Last night I put the
spice rub on them and put them in the fridge until this afternoon. I
used my large turkey roaster as it's not only the largest pan I have
but it's the only large one that would fit in my very small wall
oven. I covered the bottom of the pan with thin onion slices, it took
1 large and two small onions but probably two medium onions would be
enough, and then layed the chicken pieces on top. Some of them over
lapped but it didn't seem to affect them any. I didn't get any juice
for about 1 1/2 hours but once I did I basted every 1/2 hour as the
recipe said. It took 2 1/2 to 3 hours to cook the 10 lbs. (I wasn't
watching the clock when I put it in.) Question: I am going to debone
the chicken to have it ready for other recipes. Can I throw all the
bones back into a pan, cover with water and add onion, celery, and
carrots to make a broth even though they are cooked. Also what should
I do with all of those great juices in the bottom of the pan. Keep
them and add to the broth after they are defatted? Thanks for your
encouragement. Now you know that it's possible to have sticky chicken
when you don't have the whole chicken! Susan in Illinois SAHM to
Alex, 12, Aaron, 4, and DH of 17 yrs. Michael

Q: Hi..would like to try the recipe but....when you say a large
chicken, how many pounds do you mean? I have one in the fridge for
lunch tomorrow but this 'large' chicken weighs 11 pounds...250ø for 5
hours would never get him cooked so...

Thanks for your help Renate >>

A: well i believe a "large" chicken is considered about 5 lbs or so..
so you would have to double the spices.. the time would probably be 7
hours instead of 5.. maybe a bitmore.. Have a wonderful New Year,
:o)

~Robbyn Snider ICQ 2693039 Friendly Freezer Digest 438"


""I made several 'mix' gift baskets and in each, I put a packet of
sticky chicken spices. At the same time, I made up a bunch for
myself. Just mixed all the spices together, put in a small bag and
labelled. Now when I make it, I just grab a bag and go.

Just a note - I wouldn't double or triple the recipe because of all
the different spices. When you try to separate into bags, you
wouldn't get the proper ratio of spices in each. I just laid out all
my bags, and measured directly into each.

For the small bags, I went to my bulk food store and the sweet lady
sold me some 'cause I wanted my gift baskets to look professional.
She sold me really tiny ones that she sells spices in." ~Debbie Ledger

Q: " Also what should I do with all of those great juices in the bottom of

the pan. Keep them and add to the broth after they are defatted?"

A: "I would tell her not to put them into the broth because they are
probably too spicy. When I make the whole roast sticky chicken, I often
toss a bit of the drippings (WITH the fat) with some peeled and cut up
potatoes and roast them. They're good, but you have to watch how much
you use because the drippings are VERY spicy from the cayenne and other
peppers." ~Lynn@Busycooks"



- - - - - - - - - - - - - - - - - -