Roast Sticky Chicken

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by SparksNV, Aug 8, 2010.

  1. SparksNV

    SparksNV Songster

    Jun 13, 2010
    Spanish Springs, NV
    Need to start the night before serving chicken

    Roast Sticky Chicken

    One large roasting chicken
    1 cup Chopped Onion
    1 stalk Chopped Celery

    4 teaspoons salt
    2 teaspoons paprika
    1 teaspoon cayenne pepper
    1 teaspoon onion powder
    1 teaspoon ground thyme
    1 teaspoon white pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon black pepper

    In a small bowl, thoroughly combine all spices to make the rub. 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 zip-lock plastic bag, seal and refrigerate overnight. You can freeze the chicken at this point if you want to cook and serve at a later date.

    When ready to roast chicken, stuff cavity with onions and celery and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every 1/2 hour or so) with pan juices. (My chickens never make enough juice to baste with but they still turn out very juicy). 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.
    Perris likes this.
  2. redhen

    redhen Kiss My Grits... Premium Member

    May 19, 2008
    Western MA
  3. Perris

    Perris In the Brooder

    Jan 28, 2018
    Gower, Wales
    Thank you SparksNV, that rub is delicious!

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