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Roast Sticky Chicken-Rotisserie Style Recipe

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This recipe for Roast Sticky Chicken-Rotisserie Style, by , is from Come and Get It: the Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christi Hansen
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions:
Directions:
1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2.Preheat oven to 250 degrees F (120 degrees C).
3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Number Of Servings:
Number Of Servings:
8+
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I found this on allrecipes.com by Sue Rogers. I make one or two of these chickens and we only end up eating a very small portion of it, so I use the meat for things like chicken alfredo, chicken and rice, or chicken enchiladas.

 

 

 

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