Thursday, August 21, 2008

Sticky Chicken Thursday!

I'm making Sticky Chicken for dinner tonight. It is so yummy and the house smells so good while it is baking. It reminds me of winter. Our weather has been hot, but the last few days the temps have gone down slightly. Like right now it's about 10:15 AM and the temp is 74, the high today is only supposed to be 85. Back to the Sticky Chicken...the first time I ever heard if it was in 05 on the Penny Pinching board on AOL It sounded really good and all the posters who had made it raved over how good it was, so I had to make it. ;) WOW they were all right, it was delicious and quickly became a family favorite at our house. The recipe says to mix the spices up the night before and coat the raw chicken with the spices and let it sit in the fridge overnight in a plastic bag. I have done it that way and I have also done it by coating the chicken with the spices right before I cook it. Today I coated the chicken with the spices and then shoved the chicken into the oven (OK I forgot to do it last night). I will be making Stove Top stuff, mashed potatoes, green beans, gravy and hot rolls to go with the sticky chicken.

Here is the recipe:
Roast Sticky Chicken (from busy cooks)
Recipe By : Lynn Nelson
Serving Size : 6 Spice Mix for 1 Chicken
2 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 roasting chicken -- as big as you can find
1 cup chopped onion
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, 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 pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
To Freeze..
This can be frozen with just the spice rub on before cooking, but I prefer to make several of these and cook them completely and freeze fully cooked. Simply bag and freeze. Warm in the microwave before serving.
Notes: 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.

Here are all the spices all mixed together:
The chicken all coated with the spices:
The Sticky Chicken all done:


Gail said...

Shirla,I never tried this recipe before,I will tomorrow,and lyk :o) I'm gonna have to decrease the cayenne a bit though :o)

Shirla said...

I add a little bit more cayenne then the recipe calls for. :x Actually I don't really measure any of the spices when I mix it up.

Rebecca said...

I LOVE Sticky Chicken. Why wasn't I invited to dinner?!??! :-)

Looks great!

Shirla said...

Rebecca, you have an open invitation to dinner at my house anytime. If you ever travel to/through VA with your family stop by and have dinner with us.

Swansong said...

I love sticky chicken but I don't love whole chickens I really need to experiment with the rub and chicken breasts cook low for hours. I would be afraid of making it touch though LOL Your dinner looks yummmmy