Roast Sticky Chicken
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FROM: - Lynn Nelson - Busy Cooks INGREDIENTS
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 pepper1 large roasting chicken (as large as possible)
1 cup chopped onionIn a small bowl, throughly 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 in the skin.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, 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 (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. (If the chicken contains a pop-up thermometer, ignore it. Let chicken rest 10 minutes before carving.
NOTES - This recipe is a great way to roast a large chicken. 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.
Serves 4