|Mimi's Sticky Chicken|
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside & out. Drain well.
Rub spice mixture over skin and the inside of the chicken. Place in a resealable bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions. Place chicken breast-side-up in roasting pan.
Roast, uncovered, at 250°F (that's not a typo...it's really 250°F). Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown, about 5 hours.
Mimi's notes: Anything over 225°F is safe as long as the chicken reaches an internel temperature of at least 155°F, which this does, and more for about 5 hours.
NOTES : Risa's notes: I did not use a whole chicken, I used a whole chicken cut-up. I also cooked it in the Nesco so the juices did not caramelize, the fat dripped out and that was what was left at the bottom of the pan. It still browned though and was crispy.
I served it with roasted red skin potatoes, butternut squash puree and baby carrots.
This is made with cayenne pepper but I am sure that you can use a different kind and it would be a lot hotter and more up our alley but I made it with the cayenne because DH is not a chile-head. He said that it was nicely spicy, not overly. It was quite good.
From:   Mimi Hiller
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603