Roast Sticky Chicken Rotisserie Recipes

THE BEST EVER ROAST STICKY CHICKEN RECIPE

Steps:

• Combine all the spices.
• Remove the giblets from chicken.
• Rinse the chicken.
• Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
• Place the seasoned chicken into a 9×13 inch pan, seal with foil and refrigerate overnight.
• If you're using chicken parts, just rub the seasoning over both sides of the parts.
• When you're ready to roast the chicken, stuff the cavity with onions or oranges.
• Roast, uncovered, at 250° for 5 hours. Roast chicken parts 3-5 hours. Roast a turkey 8-10 hours.
• After the first hour, baste the chicken with pan juices every half hour to 45 minutes.
• If you don't have enough juices after 3 hours to baste, add 1 cup of water to the pan.

ROAST STICKY CHICKEN ROTISSERIE STYLE LIKE THE DELI

Steps:

• 1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
• 2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
• 3. Rub chicken with oil then inside and out and under the skin with spice mixture.
• 4. Place 1 onion into each cavity of the chicken.
• 5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• 6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
• 7. Baste a few times the last hour if not using a rotisserie.
• 8. Let the chicken stand, covered in foil, for 10 minutes.
• 9. Then carve.

ROAST "STICKY" CHICKEN

Steps:

• (Day 1) Blend all spices together and set aside.
• Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
• Rub with spice mixture, both inside and out, then stuff cavity with onions.
• Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
• (Day 2) Remove from plastic bag and place in a shallow baking pan.
• Roast uncovered in a 250 F oven 5 hours.
• (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
• This recipe is SAFE.
• According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
• For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
• Baste with drippings every 30 minutes after the first hour.
• (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.