[CH] Tonight's Dinner
RST G (synapse7@home.com)
Sun, 16 Jan 2000 22:27:13 -0500
This is made with cayenne pepper but I am sure that you can use a
different kind and it would be a lot hotter and more up our alley but I
made it with the cayenne because DH is not a chile-head. He said that it
was nicely spicy, not overly. It was quite good.
* Exported from MasterCook *
Mimi's Sticky Chicken
Recipe By : Mimi Hiller
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 whole chicken (about 3 lb)
1 cup onions -- chopped
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside & out. Drain well.
Rub spice mixture over skin and the inside of the chicken. Place in a
resealable bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions. Place chicken
breast-side-up in roasting pan.
Roast, uncovered, at 250°F (that's not a typo...it's really 250°F).
Baste occasionally with pan juices or until pan juices start to
caramelize on bottom of pan and chicken is golden brown, about 5 hours.
Mimi's notes: Anything over 225°F is safe as long as the chicken reaches
an internel temperature of at least 155°F, which this does, and more for
about 5 hours.
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NOTES : Risa's notes: I did not use a whole chicken, I used a whole
chicken cut-up. I also cooked it in the Nesco so the juices did not
caramelize, the fat dripped out and that was what was left at the bottom
of the pan. It still browned though and was crispy.
I served it with roasted red skin potatoes, butternut squash puree and
baby carrots.
RisaG