Saturday, February 16, 2013

Roast Sticky Chicken

I have made this recipe many times in the crockpot. This time I decided to put the chicken on top of 2 small bread pans that I turned upside down so that the chicken didn't sit in the juice while cooking. This made the skin a bit crispier. I put it in the crockpot at 7 am and it was perfect at 5!

Roast Sticky Chicken

 

Recipe By     : Real Food for Real People


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

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 overnight.


When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. (Beth placed in crockpot--on foil or small bread pans and cooked for 8 hours on low) After the first hour, baste chicken occasionally (every half hour or so) with pan juices.  (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of 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.

 

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