I have had this recipe for a long time. Versions of it are available all over the internet but I want to be sure to credit the original authors.
According to the printout in my recipe box, written by Diane S., "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 of Busy Cooks,
http://busycooks.about.com/. It is a very popular recipe, and has been floating around the internet for a long time without the proper credits to either of these fine ladies. If you have saved this recipe to your private recipe collections, please note the original authors on your copies, and be certain to pass this information along each time you share your copy (and believe me, this recipe is
fantastic, and you will be asked for it each and every time you prepare it
for someone ;-)."
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 (I use less than this)
2 teaspoons paprika
4 teaspoons salt
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 re-sealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan (I prefer breast side down). Roast, uncovered, at 250 degrees F for 5 hours. (yes, 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.
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NOTES : This recipe is a great way to roast a large chicken for planned leftovers, and it is very easy to make. This freezes well.
To prepare in the crockpot, select a chicken you are sure will fit in your crock. Follow recipe as above but do not add any liquid. Cook on low for 8-10 hours. There will be a lot of juices in the bottom of the crock which are especially delicious the next day after they have cooled and the chicken fat can be skimmed from the top. Once your family has devoured the delicious chicken, freeze the carcass and any remaining broth for make soup (I'll provide that recipe in another post).