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Mimi's Sticky Chicken
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    Mimi's Sticky Chicken

  • 2 tsp salt
  • 1 tsp paprika
  • 3/4 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp white pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 whole chicken (about 3 lb)
  • 1 cup onions -- chopped
  • 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 250F (that's not a typo...it's really 250F). 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 225F is safe as long as the chicken reaches an internel temperature of at least 155F, 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
    Posted By:   RST G,synapse7@home.com, Via: Chile Head Mailing List
    Post Date:   Sun, 16 Jan 2000

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