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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Roast Sticky Chicken-Rotisserie Style Recipe

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This recipe for Roast Sticky Chicken-Rotisserie Style is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. Salt
1 tsp. Paprika
1/2 tsp. Onion Powder
1/8 tsp. dried Thyme
1/2 tsp. White Pepper
1/4 tsp. Cayenne Pepper
1/4 tsp. Black Pepper
1/4 tsp. Garlic Powder
1 Onion, quartered
4 lb. whole Chicken
Directions:
Directions:
Remove and discard giblets from chicken. Rinse chicken cavity and outside of chicken, pat dry with paper towel.
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper and garlic powder.
Rub chicken inside and out with spice mixture. Place onion into the cavity of the chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours.
Preheat oven to 250º.
Place chicken in a roasting pan. Bake uncovered for 5 hours or to a minimum internal temperature of 180º. Let the chicken stand for 10 minutes before carving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Finger looking good!
This requires a bit of pre-planning, great for the weekend. You can use the same method with chicken pieces and I have also cooked this on the grill in the summer, but at a higher temperature and for a shorter period of time.

 

 

 

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