*  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"
 
 
 
                    - - - - - - - - - - - - - - - - - -