Thursday, September 29, 2011

Table Scraps - Roast Sticky Chicken

If you like rotisserie chicken, you are going to love this recipe! This chicken tastes a lot like rotisserie chicken, but you slow roast it in the oven. This is a staple at our house, and it is super easy to make too. And it smells oh so good while it cooks!
Roast Sticky Chicken

2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1 onion, quartered
2 Tbsp butter/margarine, melted
1 whole chicken (about 5 lbs)

Combine the salt, paprika, onion powder, thyme, cayenne pepper, black pepper, and garlic powder in a small bowl.

Remove giblets, neck, and whatever all of that other stuff is inside the chicken and discard. Wash chicken under cold water and pat dry. Place chicken in a roasting pan, and sprinkle some of the seasoning inside the cavity of the chicken. Place the onion inside the chicken, and tie the legs together.

Brush the chicken with melted butter, and sprinkle on the rest of the seasoning. Cover chicken, and let it sit in the refrigerator for a few hours or overnight.

Preheat oven to 250 degrees. Remove cover from chicken, and bake, uncovered, for 5 hours, or until a meat thermometer inserted in the leg or thigh reads 180 degrees.

Most of the time, I make gravy out of the pan drippings after the chicken has been cooked. To do that, all you do pour the pan drippings in a glass measuring cup. Skim the fat from the top and reserve 1/4 cup of the fat. Pour the fat in a saucepan and add 1/4 cup of all-purpose flour. Whisk together until smooth, over medium heat. Add enough water to the rest of the pan drippings to equal 2 cups, and gradually add that to the flour mixture. Whisk together, and bring to a boil. Cook and stir until thickened.

I love this recipe because I usually get another meal out of the leftovers. The leftover chicken is great for creamed chicken on toast or buffalo chicken dip!

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