Thursday, May 29, 2008

Roast Sticky Chicken

Greg wanted to make a rotisserie chicken on the new grill last weekend, and we feasted on this succulent bird one night for supper.

He used a recipe I got from the Busy Cooks Web Site many years ago. It used to be on, in their freezer-cooking section, but I think that is long gone.

I have made this many times in the oven, and whichever way you choose to cook it, you won't be disappointed. It has always made a juicy, tasty bird. (BEN - YOU NEED TO TRY THIS!) Just make sure you put the rub on the day before and let it sit overnight. Trust me. It's much better that way.

Roast Sticky Chicken
4 tsp. salt (we use kosher)

2 tsp. paprika

1 tsp. cayenne powder

1 tsp. onion powder

1 tsp. thyme

1 tsp. white pepper (we use black)

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 large roasting chicken

1 C chopped onion

In a small bowl, thoroughly combine all spices. Clean chicken well, and pat dry. Rub spice mixture into chicken, both inside and out, distributing evenly and deep into skin. Place in a zipper bag, seal, and refrigerate overnight.

When ready to roast chicken, stuff the cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 for 5 hours). After the first hour, baste chicken occasionally with pan juices. The juices will begin to carmelize on the bottom of the pan and the chicken will turn golden brown. If the bird has a pop-up thermometer, ignore it. Let chicken rest for 10 minutes before carving.

This is a great way to roast a large chicken ( or 2) for planned leftovers. If your chicken has not been frozen, you can put the rub on, bag and freeze, then thaw and roast. Or you can roast, carve, and freeze the cooked meat.