Thursday, April 18, 2013

Sticky Chicken -I haven't posted this yet??!

Serves 8-10


  • 2 (4-pound) whole chickens
  • 2 onions, quartered (or 1 teaspoon onion pdr)
  • 4 cloves garlic (or 1/2 teaspoon garlic powder) 
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1  teaspoon white pepper [ less spice: reduced by 1/4]
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper [reduced this by 1/2]

    Roast Sticky Chicken-Rotisserie Style Recipe
  1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  2. Preheat oven to 250 degrees F (120 degrees C).
  3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Alternate slow cooker method:
 Place onions,potatoes and/or carrots inside the slow cooker. Place chicken on top of the vegetables. Cover crockpot and cook chicken on low for 4-8 hours. 
 Cook until the internal temperature of the leg is at 160 degrees F.

 Remove chicken and place in a 9×13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes.    (I didn’t do this step because as I tried to pull the chicken out it completely tore in half. Use Julie’s idea to use turkey lifters to take the chicken out. That’s not something I own yet.) 


By the way, I've decided to use the term slow cooker over crock pot.  I don't want to put both names each time, though I have to when I search

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela