"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.