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Roasted "Sticky" Chicken Recipe

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This recipe for Roasted "Sticky" Chicken is from Torre Family, 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:  
1 large roasting chicken
1 cup chopped onion
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
Directions:
Directions:
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 re-sealable 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 250º for 5 hours (yes, 250º for 5 hours).
After the first hour, baste chicken occasionally (every half hour or so) with pan juices.
The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. (Ignore the thermometer if it has one).
Let the chicken rest 10 minutes before carving.

 

 

 

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