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fatkats Sticky Chicken 2 ways

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  • fatkats Sticky Chicken 2 ways

    fatkat
    Posted May 05, 2006 07:20 AM

    I heard both versions were good. Recipes from old message board by Jamie

    Roast "Sticky" Chicken
    by Jamie

    Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Rogers' Roasters, Boston Market, and other rotisserie style chickens to shame! Please don’t let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

    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 approx. 10 to 12 lbs.
    2 large onions, peeled and quartered

    (Day 1) Blend all spices together and set aside.
    Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with spice mixture, both inside and out, then stuff cavity with onions.
    Wrap in a “resealable" food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.

    (Day 2) Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 F oven 5 hours. If the chicken contains a pop-up thermometer, ignore it. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. Baste with drippings every 30 minutes after the first hour.
    Let rest for 10 minutes before carving.



    Roast Sticky Chicken (Crock)
    by Jamie

    4 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
    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 cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
    Last edited by fatkat; 10-06-2006, 09:20 AM.
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