Author RaeAnne Thayne

STICKY CHICKEN

I cooked a great roast chicken last night (if I do say so myself!). It's a recipe I've been wanting to try for awhile that I've seen all over the Internet and I finally happened to have a whole chicken on hand. I'm all about slow-cooking meals. There's something so comforting about having delicious smells fill the house all day, the anticipation of knowing something good is around the corner, and the relief at not having to stress during the dinner hour to get everything ready.

Give this one a try!

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.