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    Mimi's Sticky Chicken

    * Exported from MasterCook *

    Mimi's Sticky Chicken

    Recipe By :Mimi's Hiller, Mimi's Cyber-Kitchen
    Serving Size : 0 Preparation Time :0:00
    Categories : Chicken

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    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 onion -- chopped

    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 resealable plastic bag, seal and refrigerate overnight. When ready to roast the chicken, stuff the cavity with onion, and place in a shallow baking pan. Roast, uncovered, at 250 for 5 hours (yes, 250 for 5 hours). After the first hour, baste chicken occasionally (every half hour
    or so) with pan juices. The pan juices will start to carmelize 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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    My notes: This has become a favorite at our house. Last time I threw in some rosemary and was great. The leftovers make a great potpie, too. Next time I think I'll try garlic cloves instead of onion.




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