Sunday, July 5, 2009

Roasted Sticky Chicken

I LOVE rotisserie chicken and want to use it a lot but they are kind of expensive. For some reason I was always afraid of roasting my own but when I saw this recipe I thought I would try it out. It is better than rotisserie chicken!

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
½ tsp garlic powder
½ tsp black pepper
1 large roasting chicken, as big as you can find
1 cup onion, chopped

In a small bowl, thoroughly combine all the spices. Remove the 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 onion, and place in a shallow baking pan. Roast, uncovered at 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 the chicken rest 10 minutes before carving.

Alternate Method: You can also prepare the chicken with the seasonings and cook in a crockpot on low for 6-10 hours.

Note: If you don't have a baster you can just spoon the juices back on to the chicken. Or, you could use a medicine dropper!!

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