Saturday, June 4, 2011

Roast Sticky Chicken

This is my favorite way to cook chicken. Ever! It's similar to the roasted chickens available in the deli in most supermarkets. It has a wonderful flavor and makes great leftovers. It tastes good cold... makes a great sandwich, and it's great chopped in a salad.

I usually make a bulk batch of this spice and store it in a large spice jar - like the ones you buy spices in at Sam's Club. This is a great spice mix to have on hand. I use it on Chicken Packets, chicken breasts and also sprinkle on diced chicken for Chicken Alfredo. Experiment a little... you might just find more uses.

If you want to make the whole roasted chicken as below... you need to begin the night before. It also has to cook for 5 hours... so you will want to plan ahead.



Roast Sticky Chicken

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
1 large onion, quartered

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 a resealable plastic bag (or cover in foil), seal and refrigerate overnight.

Before roasting, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (about every 30 min) with pan juices. The juices will begin to caramelize on the bottom of pan and the chicken will turn a golden brown.  Cook chicken to an internal temperature of 180 degrees. Let chicken rest about 10 minutes before carving.

*I admit I don't know where this recipe came from originally or I would give them credit. I came across it almost 15 years ago when I first started bulk and freezer cooking. You can find several versions online, but I've had great success with this one, so I'm sticking to it. :)

Happy Cooking! :)

1 comment:

Mary Ann... said...

The following comment was sent to me via email:

"The Roast Sticky Chicken recipe was originally created by someone
named Mimi Hiller and she created it in the mid-1980s. The recipe you
posted is almost exactly the way I first learned to make it in the
1990s. Here's the page where she states that it's her recipe.
http://www.cyber-kitchen.com/recipes/Foolproof_Sticky_Chicken.htm It
really is wonderful, isn't it? :D

C.D."



Yes... it is the best chicken recipe by far! Now that I've been using it for so long, I could never do without it!

C.D., thank you for taking the time to send me the source. I like to give credit where credit is due. And Mimi deserves it!

Now that you've told me... Mimi Hiller sounds very familiar to me. I think it was in the 90's when I found it too. When I first started freezer cooking and bulk cooking I must have found every recipe site on the internet! LOL

And Thanks to Mimi Hiller! It's an amazing recipe and it was very kind of you to share it with us!

God bless!
Mary Ann :)

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