Wednesday, March 30, 2011

Wonderful Wednesday Recipe: Sticky Chicken

OK- this is one of my favorites! It is just like a rotisserie chicken you would buy at the store.. Best part is, you can prep a few at a time and freeze for an easy ready to go meal later. AND you can always get more than one meal out of this.

Sticky Chicken


    • 1 teaspoon salt
    • 2 teaspoons paprika
    • 1 teaspoon cayenne pepper ( I cut down on this esp when feeding kids)
    • 1 teaspoon onion powder
    • 1 teaspoon thyme
    • 1 teaspoon white pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 3-4 lb. roasting chicken
    • 1 cup chopped onion


1. 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.  (At this point you can freeze it and defrost when ready to cook)

2. 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 the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the 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.

Makes 4 servings. 
You can also cook more than one at a time.  They make great leftover chicken for any other recipes you may have that call for cooked chicken, or yummy sandwiches!
I also make a great Chicken soup/broth.  Just boil the carcass, with some carrots, celery and onion, drain and use for soup or broth.  Pull out the extra chicken- you would be amazed at how much chicken is still left on the bones, even after you have carved it all off!  For broth, place drained liquid in fridge.  Remove top layer of fat that rises to the top.  Freeze in small bowls, and then pop them out and keep in the freezer in a large freezer bag.  Defrost as needed, and Wahlah- chicken broth for any recipes that may call for it!

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