Title: Ann O'neill's Mother's Sticky Chicken
Categories: Poultry Lowcal
Yield: 4 Servings
| 2 | ts | Salt |
| 1 | ts | Paprika |
| 3/4 | ts | Cayenne Pepper |
| 1/2 | ts | Onion Powder |
| 1/2 | ts | Thyme |
| 1/2 | ts | White Pepper |
| 1/4 | ts | Garlic Powder (or more, |
| | | ;to taste) |
| 1/4 | ts | Black Pepper |
| 3 | lb | Chicken |
| 1 | c | Onions, chopped |
In a small bowl, thouroughly combine the dry ingredients. Rub the mixture
into the chicken, inside and out, making sure it is evenly distributed and
down deep into skin. Place the chicken into a resealable plastic bag, seal,
and refrigerate overnight. When ready to roast chicken, stuff chicken
cavity with onions and roast, uncovered, at 250 degrees for about 5 hours
(NO, THIS IS NOT A TYPO!!) Baste occasionally with pan juices or until
they start to caremalize on bottom of pan and chicken is golden brown.
Makes 4 servings. According to Ann: "On taste, mouthwatering is a cliche.
This recipe is its reality." Dave's Notes: This dry rub has become our
preferred method for roasting chicken and pork over charcoal in a Weber
kettle. I have never tried the slow roasting (250 degree) method but
anybody that may have doubts about the safety of this technique should know
that Roy Hughson (another former Prodigite who is a professional food
chemist in CT) did a series a experiments using 3 lb chickens and learned
that the birds were heated through the temperature window that fosters
bacterial growth much too quickly to allow any bacterial development. I
hope you will try this recipe, it is very simple and VERY GOOD!! Dave
Sawyer ~ Auburn, NH