On Jul 12, 12:57*pm, Serene Vannoy > wrote:
> Phred wrote:
> > G'day mates,
>
> > Form time to time I've tasted some great bits of "sticky chicken"
> > which have been roasted (I think) after spending some hours in a
> > marinade.
>
> > A local supermarket has "chicken nibbles" on special at the moment
> > (they mostly look like bits of wings) so I was thinking of cooking up
> > some really tasty "sticky chicken" pieces. *("Sticky" in the "finger
> > lickin' good" sense.)
>
> Maybe you can adapt Mimi's sticky chicken recipe to do pieces?
>
> Mimi's Sticky Chicken
>
> This is the best and easiest roast chicken you have ever tasted. It
> seems a little strange, but it is the only one my family will eat, and
> company loves it, too!
>
> 2 teaspoons salt
> 1 teaspoon paprika
> 3/4 teaspoon cayenne pepper
> 1/2 teaspoon onion powder
> 1/2 teaspoon thyme
> 1/2 teaspoon white pepper
> 1/4 teaspoon garlic powder
> 1/4 teaspoon black pepper
>
> 1 whole roasting chicken, about 3 pounds
>
> 1 cup chopped onions
>
> Combine all spices (first 8 ingredients) in small bowl.
>
> Rinse chicken, inside and out. Drain well.
>
> Rub spice mixture over skin and the inside of chicken.
>
> Place in a resealable plastic bag, seal and refrigerate overnight.
>
> When ready to roast, stuff cavity with onions.
>
> Place chicken breast side down in roasting pan.
>
> Roast uncovered at 250°F (that is not a typo... it really is 250°!
> Anything over 225° is safe as long as the chicken reaches an internal
> temperature of at least 155°, which this does, and more) for about 5
> hours. Baste occasionally with pan juices or until pan juices start to
> caramelize on bottom of pan and chicken is golden brown.
>
> Serves 4.
>
> I have been intrigued by this since it played a somewhat minor role in a
> Chevy Chase-Goldie Hawn movie years ago. If you are looking to impress
> someone, you could not do it better... and or easier. Just be careful
> that you do not overcook the chicken.
>
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

What a weird recipe. I'm definately going to have to try it. However
I am curious as to the "sticky" . Why is it called "Sticky Chicken"?

John Kane Kingston ON Canada