Sticky Chicken
Category: Poultry
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: > 5 hrs
- 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
- 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. OVEN BAKING INSTRUCTIONS: When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F 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. CROCK POT INSTRUCTIONS: Stuff the chicken with the onions; place in the crockpot and set to Low all day long. You can make gravy from the juices if you want. Cook\'s Notes: Although this recipe has been posted all over the internet and claimed by others as their own - I believe the originator of it is Mimi Hiller.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by kathiecooks
1 chicken cut up 4 tablespoons cooking oil 1/4 cup flour salt and pepper to taste butter Pour about 2 tablespoons oil into skillet. Add a tablespoon of butter if desired. Heat until oil
by sgre52160
1 (3 to 4 lb) whole chicken 1 medium onion, cut into chunks 4 tsp kosher salt 20 turns of the pepper grinder 1 tsp Cajun seasoning, or to taste 1/2 tsp garlic powder 1 tsp onion powder 1 tsp wh
by sgre52160
1 large chicken, cut into 8 to 10 pieces Sea salt and black pepper 3 to 4 tbsp olive oil 1 head of garlic, halved horizontally Few thyme sprigs Splash of sherry vinegar 2 tbsp dark soy sau
by sgre52160
1 4-5 lb whole chicken, giblets removed 2 tsp salt 1 tsp paprika 1 tsp onion powder 1/2 tsp dried thyme 1/2 tsp garlic powder 1/2 tsp white pepper 1/4 tsp cayenne pepper 1/4 tsp black pepper
by sgre52160
1 whole chicken, cut into pieces (or use chicken pieces of choice) Fresh ground black pepper (do not season the chicken with any salt!) Oil for browning Glaze: 4 tbsp vegetable oil (or as needed
view more member recipes