Food recipes
Roasted Sticky Chicken
Roasted Sticky Chicken Ingredients: salt, table spices, paprika spices, pepper, red or cayenne spices, onion powder spices, thyme, dried spices, pepper, black spices, garlic powder spices, pepper, black chicken, broil...
Roasted Sticky Chicken
Ingredients:
salt, table
spices, paprika
spices, pepper, red or cayenne
spices, onion powder
spices, thyme, dried
spices, pepper, black
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
Directions:
This recipe is a great way to roast a large chicken for planned leftovers.
It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.
The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked.
You need to start this the night before serving.
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.
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.
Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity.
Roast as usual.
The chicken will be moist, and have a faint lemon taste.
The meat simply falls off the bones.
Ingredients:
salt, table
spices, paprika
spices, pepper, red or cayenne
spices, onion powder
spices, thyme, dried
spices, pepper, black
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
Directions:
This recipe is a great way to roast a large chicken for planned leftovers.
It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.
The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked.
You need to start this the night before serving.
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.
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.
Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity.
Roast as usual.
The chicken will be moist, and have a faint lemon taste.
The meat simply falls off the bones.