On Sun 29 May 2005 07:50:41a, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking
>
>> In article >,
>> wrote:
>>
>> > Well, I finally got around to making Mimi's famous Sticky
>> > Chicken. The moistness of the meat is amazing! Love it, love it,
>> > love it!
>> (snip)
>> >
>> > OH! The recipe - duh!
>> >
>> >
>> > * Exported from MasterCook *
>> >
>> > Mimi's Sticky Chicken
>> >
>> > Recipe By :Mimi Hiller (snippage)
>> > 1 whole roasting chicken -- about 3 pounds
>>
>> Carol, that's about the smallest roasting chicken I've seen -- is
>> it really just a whole fryer? Anyone know how it would do with a
>> real roaster - maybe 4-6#?
>
> Doesn't the recipe say...yada yada... till internal temp is 155F?
> The basting should stop the chicken from drying out, shouldn't it?

Sure it would.

> Or do the leg twist thingie or the stab the leg "juices run clear
> thingie"

Using the twist thingie would test done before this cooking method is over.
The chicken is waaay tender, but delicious.

> If you're worried just season the bird accordingly and drop it in a
> crockpot on a raft/platform of celery or carrots or onions.(No Liquids)

The crockpot would not achieve the desired effect. This recipe depends on
the dry heat of an oven.

> Last Thought...E-mail Mimi, she'd tell you...she likes you doesn't she?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974