Sticky Chicken

Ahh chicken, how many ways are there to cook you. I know of a whole bunch off the top of my head and I love finding new recipes. This one is like a slow cooked chicken and has had a lot of good reviews over at Spark Recipes. I believe if you do not have the white pepper needed you can just skip that step. But, wow..slow cooked chicken at home, how can you go wrong?


INGREDIENTS

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

DIRECTIONS

1. 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 re-sealable plastic bag, seal and refrigerate over night.

2. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the 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.

Posted by Sabriena at 15:42