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#1
05-24-2007, 09:32 PM
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 Take-away Roast Chicken?? Hey - I know its not a gourmet food - but I'm no gourmet  But what is the secret behind that gooey sticky delicious (to me!) skin and aroma? Is it a proprietary dressing that gets painted onto them? I hate paying the price for it from the takeaway/supermarket, but am addicted to the flavour. Anyone know how to recreate it at home? I'd be forever grateful to know - as would the young 'uns
__________________ Don't be too hard on yourself - others will do that for you      |
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#2
05-28-2007, 11:12 AM
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| Many years ago, we had a fad going here for Sticky Chicken. I never tried it, but a lot of people adored it. (Although I think the chicken was baked, not cooked on a rotisserie.) You might try doing a search on that term and see what comes up. Then again -- have you asked at the store where you buy it? They may tell you what they use, and then you can make the same thing!
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#3
05-29-2007, 09:27 AM
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| Sticky chicken is from the rottiserie effect. The chickens are constantly being turned over one another, This lets the juices from the chickens drip onto each other and concentrating producing the sticky feel. In essence it reduced chicken stock adhering to the skin. When you reduce chicken stock so almost all the liquid is evaporated it becomes very sticky. Just like makeing glue from horses . 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#4
05-30-2007, 06:46 PM
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| Wow, now that you explained it that makes so much sense. So I guess the only way to get that is to have several rottieries cooking chicken. |
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#5
05-30-2007, 08:06 PM
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| Aha - Sticky Chicken it is then! (Given I don't like my chances of getting a rotiss ... ) Thanks peoples I shall give it a go - found lots of recipes after knowing what to search for - this one sounds interestingRoast Sticky Chicken-Rotisserie Style - Allrecipes Yumm yumm
__________________ Don't be too hard on yourself - others will do that for you |
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#6
06-01-2007, 05:46 PM
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 Baste a roast chicken with concentrated chicken stock during the roasting process = Sticky chicken.
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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