Tuesday, December 28, 2010

Roast Sticky Chicken

The Menu:
Roast Sticky Chicken
(this picture is horrible, sorry, I ran out of daylight and well, it's blurry, but it tastes sooo good!)

The Original Recipe:
My friend April tried this recipe from Menus4Moms and her family loved it. I decided to make it last night, and WOW!! It tasted like I got a chicken out of the rotisserie from the store. It was so good and flavorful. I did the instructions as posted below. I will make this again. It was that good. I am going to use this to make the suggested Chicken with Wild Rice and Mushrooms (and use baby bella's per Aprils suggestion to make it better!)

Roast Sticky Chicken

■1 large chicken -- (roasting)

■1 cup onion -- chopped

■1/2 teaspoon black pepper

■1/2 teaspoon garlic powder

■1 teaspoon white pepper

■1 teaspoon thyme

■1 teaspoon onion powder

■1 teaspoon cayenne pepper

■2 teaspoons paprika

■4 teaspoons salt

In a small bowl, thoroughly combine all the spices (do not include the onion). 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 re-sealable plastic bag, seal and refrigerate overnight.

Wednesday Recipes

Notes for Wednesday:

1.After dinner, I like to tear the remaining chicken from the bone and boil the carcass and skin to create a nice broth for Friday's soup. I simmer it for an hour or two and then refrigerate the broth so I can skim off the fat in the morning before starting the soup.

2.Save 2 cups of the chicken for Friday's soup and freeze the rest for use next week.

3.Make a large salad tonight and save half for Friday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" as well as salad dressing just before serving each night.

Roast Sticky Chicken

■1 large chicken, prepared on Tuesday-- (roasting)

■1 cup onion -- chopped

You should have prepared your chicken last night with the recipe listed on Tuesday. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250° F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have 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.

NB: Food safety guidelines do not recommend baking chicken at a temperature this low. Please understand that it is safer to bake chicken at 350° and you may wish to use this safer temperature for less time. Also, I use a roasting bag to prepare this chicken. It cuts down the mess and tastes moist and wonderful.

This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, http://www.cyber-kitchen.com/ and this version was actually an adaptation written by Lynn Nelson

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