TNT Mimi's Sticky Chicken
Sept 7, 2007 14:26:34 GMT -8
Post by soup on Sept 7, 2007 14:26:34 GMT -8
Mimi's Sticky Chicken
Notes from Soup- Some feel the seasoning mix is too spicy, but it isn't at all for us. Just adjust it to your liking. I usually cook mine in my large Nesco and do 2 at once. Have never done it in the crockpot. I put just a touch of chicken broth in the bottom to baste with until the chciken starts releasing juices. I remove a lot of the fat before so maybe that's why not much to baste with. The chicken WILL fall apart on you and it quite tasty.
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.
Notes from Soup- Some feel the seasoning mix is too spicy, but it isn't at all for us. Just adjust it to your liking. I usually cook mine in my large Nesco and do 2 at once. Have never done it in the crockpot. I put just a touch of chicken broth in the bottom to baste with until the chciken starts releasing juices. I remove a lot of the fat before so maybe that's why not much to baste with. The chicken WILL fall apart on you and it quite tasty.
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.