The Crazy Suburban Mom: What's in my pantry for dinner? Sticky Chicken...

Thursday, April 9, 2009

What's in my pantry for dinner? Sticky Chicken...

I looked in my freezer and found two whole chickens in there so I put so I put them in the fridge overnight. The next morning I set about making Sticky Chicken. There are a lot of versions of this but the original is Mimi's and I have to give credit to her (most people don't).

This is the perfect pantry recipe because besides the chicken all you need is the spices and an onion (or an orange... of heck, leave that out!)

The perfection of this recipe can not be described. I'm going to include a picture of my completed chickens (I made two, it's so good, one is never enough!) Keep in mind you want smaller chickens - the large oven - stuffer roaster chickens don't work well with this recipe. They don't seem to cook thoroughly in the time given.

If you have a larger family just make more chickens...not bigger chickens. This is a ga-jillion times better (and much less expensive) than any dried out old rotisserie chicken from the local market.

Try it, you will thank me. And your family will thank you!

Mimi's Sticky Chicken

©Mimi Hiller, 1985-2001

This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too!

  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 whole roasting chicken, about 3 pounds
  • 1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.

Serves 4.


chickens


Look at those chickens and tell me that isn't love on a plate?

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