rmg wrote:
> "LadyKat" > wrote in message
> ...
>> Hello all you food experts
>> I'm stumped as to what to serve. Maybe a lasagna and salad? I could
>> make it up ahead of time and pop it in the oven on a low temp. to
>> heat before we leave for Mass, or I could do a marinara sauce with
>> sausage and meatballs in the crock-pot, then simply cook up some
>> pasta when we get home, but this seems like such a cop-out. Does
>> anyone have ANY ideas for me?
>
> The 5-hour chicken is to die for. It was handed down by someone who
> contribute/d regularly to this group named Mimi and is really called
> "Mimi's Sticky Chicken."
>
> This is how I've been making it:
>
> 1 large roasting hen
> salt
> old bay seasoning (or seasoning of your choice)
> 1 medium yellow onion
> gravy fixins if you like gravy
>
> rub the chicken with lots of salt and old bay. Put it in a plastic
> bag and refrigerate overnight.
>
> The next day, chop the onion and put it in the chicken cavity. Roast
> the chicken on a rack breast side down in a 250 oven.
> That's right, 250F, for 5 hours, or until the chicken is golden,
> juices run clear, and legs move easily in the sockets.
>
> The smells will drive you crazy.
>
> Make gravy from the drippings if desired.

If you can't find Old Bay Seasoning (I find it near the seafood case) try
making this blend from Copycat Recipes:

1 Tbs. Celery Seed
1 Tbs. Whole Black Peppercorns
6 Bay Leaves
1/2 Tsp. whole cardamom seeds
1/2 Tsp. mustard seed
4 whole cloves
1 Tsp sweet Hungarian paprika
1/4 Tsp Mace

In a spice grinder or small food processor, combine all of the ingredients.
Grind well and store in a small glass jar.

Jill