This recipe is so good! I would love to claim it as my own but I can't. It came from an e-zine (email magazine) I receive called Real Food 4 Real People. The link will take you to the website and you sign up through a Yahoo group to receive it if you like. Unfortunately, I cannot tell you which issue it came from. It tastes an awful lot like a rotisserie chicken to me. It is slightly spicy (and I usually hate the least spicy food) but wonderful -- my kids even eat it up. I usually reduce the cayenne pepper and I NEVER have white pepper so I have never made it with that. I have also used chicken pieces (both with and without skin) but don't use only white meat or it will be dry. I hope you enjoy it.
Roast, Sticky Chicken
1 large chicken
1 small onion
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme, onion powder, and cayenne pepper each
2 teaspoons paprika
4 teaspoons salt
Mix together the spices in a small bowl. Rinse off the whole chicken and pat dry. Rub the spices inside and out of the chicken. Place in a resealable bag and allow to "marinate" overnight (unless you're me and you don't think ahead enough to do that). Place the chicken in a roasting pan. Cut up a small onion and put the pieces inside the chicken. Bake uncovered at 250 for 5 hours. Begin basting after the first hour with the juices as they accumulate. Let chicken rest 10 minutes before carving.
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