Roast Sticky Chicken
Recipe by Lynn Nelson, adapted from Mimi Hiller's original recipe
Serving Size: 12
(This recipe must be started the night before.)
1 large roasting chicken
1 cup onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt**
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 chicken, stuff cavity with onions, and place in a shallow baking pan.
Roast, uncovered, at 250 degrees F for 5 hours.
After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) 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.
**I use only 2 tsp. of salt. I found the original recipe too salty for me. You may feel differently. If you add less, you can always add more at the table if it doesn't suit you.