Roasted Sticky Chicken
Recipe By :Sharon Worster Personal Chef's Network
Serving Size : 6 Preparation Time :5:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion -- quartered

Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious!
Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.
Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown.

Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!!

For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout.

Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

Thanks for posting it - I'm saving it.

I've tried it with a handful of peeled garlic cloves instead of the onion, and I've tried different herb combos, but we always come back to the original recipe. Might have to try tossing in a lemon, though...that does sound good.

Helen

Why is it called "sticky" chicken?

Teresa

Teresa

Sticky Chicken Legs and Thighs

Seasoning Mix
4 t salt
2 t paprika
1 t cayenne pepper
1 t onion powder
1 t thyme
1 t white pepper
1/2 t garlic powder
1/2 t black pepper

chicken leg quarters - one batch of seasoning mix is enough for 5 lbs of leg quarters
1-2 cups chopped onion

In a small bowl, combine all the spices. Defrost leg quarters if frozen and cup between leg and thigh, removing extra skin if desired. Sprinkle seasoning on each piece, front and back. Place in a baking pan and top with the chopped onion.

Bake uncovered at 350 for at least one hour. The onions will caramelize and turn dark.

Bake some potatoes tossed in olive oil, salt and pepper in a separate dish while the chicken bakes.

I think I would probably put the onions underneath the chicken pieces as in the original recipe, so the skin on the chicken could get crispy. I also think I would bake at a lower temp - maybe 300F? - and for a longer period of time, checking a thick thigh after 2 hours. You need the temp to get up to 175-180 to be sure the chicken is completely cooked through.

Teresa

Teresa, We got a beer butt chicken cooker and may have to try the sticky chicken spice mix with that. Hmmm....maybe make it tequila butt chicken, hehe.

* Exported from MasterCook *

Cheesy Sticky Chicken Chowder

Recipe By :Katie, April, 2001
Serving Size : 0 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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1 Sticky Chicken carcass
3 potatoes
1 small onion
2 stalks celery
2 cups corn -- fresh, frozen, canned or creamed
1 can diced green chiles
1 8 oz. brick cream cheese
1/2 cup cream -- or evaporated milk

Pick meat off chicken and dice. Cover carcass with water and simmer 1/2-1 hour. Strain and cool broth. Skim off fat.

Cook potatoes, onion, and celery in broth until tender. Add diced chicken, corn and chiles. Heat through and stir in cheese and cream. Makes about 1 1/2 qt.

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Good with with cornmeal dumplings....

* Exported from MasterCook *

Sticky Chicken and Green Chile Stew

Recipe By :Katie, Jan. 2001
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 Sticky Chicken carcass
3 potatoes -- diced
2 stalks celery -- sliced
1/2 onion -- diced
2 cloves garlic -- minced
1 4 oz. can diced green chiles
1 10 oz. can Rotel diced tomatoes and green chiles

Take as much meat as possible off the Sticky Chicken and dice. Barely cover anything that's left with water and simmer an hour or so. Pour through strainer, cool, and skim fat from top, reserving 1 1/2 tablespoons.

Add remaining ingredients to the stock and simmer until the vegetables are done. Add water to barely cover vegies if necessary.

Melt the reserved fat with 2 tablespoons flour and stir into stew to thicken. Garnish with shredded jack cheese.

Makes 2 - 2 1/2 qt.

I tried it last night and it was WONDERFUL. Hubby loved it (reminded him of "Bojangles" chicken... he loves it spicy). It was a little too spicy for me.... but the 5 hour roasting method made it fall off the bone tender and juicy.

I've always done the high heat roasting method... which is delicious, but my oven stays so messy. I have now found my new roasted chicken recipe (maybe not so spicy next time!!).

I use them for Soup and Roasting, with stuffing.
I'm sure you have seen the Photo's in this WFD.

I said before,I don't know what the fuss is over Roasting Chickens.
Been doing it, since I was 11 years old. I stuff them because everyone likes the Stuffing.
Didn't mean to Hijack .
Lou

Those of you who had success, are you using a gas oven? If so, I'm wondering if the moister heat made the difference.

For those of you that have roasted multiple chickens at one time.... do you have to increase the roasting time?? I'm thinking of making these for a big family get-together and would need to do four at one time. Also..... how would my convection oven work on this recipe? Do you think it would dry it out?

Teresa