Finger Lickin' Sticky Chicken

August 20, 2008

Juicy and flavorful, with a deep-brown chewy glaze, Sticky Chicken is a favorite recipe of many families. Perfect for once-a-month cooking! Okay, so I actually haven't tried this yet, but my girlfriend swears it's amazing. So I can't wait to give it a go and see what you think as well.

Serves: 4

4 t salt
2 t paprika
1 t cayenne pepper
1 t onion powder
1 t thyme
1 t white pepper
1⁄2 t garlic powder
1 t black pepper
1 roasting chicken (about 3 lbs.)
1 c onion, chopped

To Prep:
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.

To Freeze: Place in zipper food storage bag, seal and freeze.

To Cook:
Thaw in refrigerator for 1-2 days, until fully thawed.

Stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let chicken rest 10 minutes before carving.

A note about Sticky Chicken and food safety:
This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families. However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.


Kayla September 04, 2008  

Great site! I've passed you an award over at my "OCD Lives Here" blog.

suz August 20, 2009  

I do this recipe on a regular basis. I have done the 5 hours at low temp before. My new way is to put it into an oven bag, bump up temp to 350 and cook for about 2 1/2 hours.

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

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