Roast "Sticky" Chicken

Roast "Sticky" Chicken

recipe courtesy Recipezaar

 

4 teaspoons salt

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon thyme

1 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 large roasting chicken

2 large onions, peeled and quartered

 

Day 1:

 

Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with spice mixture, both inside and out, then stuff cavity with onions. Wrap in a resealable"food grade" plastic bag, tie closed, and refrigerate overnight.

 

Day 2:

 

Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 F oven 5 hours. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. Baste with drippings every 30 minutes after the first hour. If there are no drippings in the pan, use chicken broth to baste. Let rest for 10 minutes before carving.

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Taken on January 25, 2010
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