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Roast "Sticky" Chicken
Ingredients
Directions
1
(Day 1) Blend all spices together and set aside.2
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.3
Rub with spice mixture, both inside and out, then stuff cavity with onions.4
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.5
(Day 2) Remove from plastic bag and place in a shallow baking pan.6
Roast uncovered in a 250 F oven 5 hours.7
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.8
This recipe is SAFE.9
According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.10
For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm11
Baste with drippings every 30 minutes after the first hour.12
(I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.
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Featured Reviews for This Recipe
From: me & alex
On May 7, 2008
Lovely! I had a cut up chicken, not a whole one, but it worked perfectly. I used the rub just the same, placed the chicken pieces on a bed of onions and baked at 300 for 2 1/2 hours. It really did come out perfectly. Thanks for a great recipe...
From: Chef #552852
On Apr 19, 2008
This was excellent. The chicken was very tender and the range of spices were excellent. I used seasoning salt in place of regular salt. My family had eaten half of the chicken in one sitting. (There is only three of us...LOL. My husband and son were the culprits.)
From: Lennie
On Dec 15, 2001
PLEASE don't use a kitchen-can trash bag; even the unscented ones are treated with chemicals and you are really risking your and your family's health.
From: KeyWee
On Feb 17, 2002
This recipe is not only delicious, it is ridiculously easy!! Besides basting now & then, there's not much else you need to do. I added a little water to the dish to facilitate basting (I used a stoneware baker, and the pan juices were absorbed - next time I'll use glass!). And there will definitely BE a next time - this chicken is good enough for Company! One more comment: The spice mix would make a great seasoned salt for other recipes, such as roasted potatoes, grilled veggies, etc. FIVE STARS!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (278g) Recipe makes 6 servings |
||
| Calories 508 | ||
| Calories from Fat 319 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.5g | 54% | |
| Saturated Fat 10.1g | 50% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 162mg | 54% | |
| Sodium 1703mg | 70% | |
| Potassium 540mg | 15% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.4g | ||
| Protein 38.9g | 77% | |
| Vitamin A 790mcg | 15% | |
| Vitamin B6 0.8mg | 41% | |
| Vitamin B12 0.7mcg | 11% | |
| Vitamin C 4mg | 7% | |
| Vitamin E 0mcg | 0% | |
| Calcium 39mg | 3% | |
| Iron 2mg | 14% | |
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