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09-08-2001, 03:34 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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Sorry for the delayed responses everyone!
Mezzaluna,
Not sure about the roaster. Why don't you try it and let us know?
bea, thanks for the input!
nancya, you're very welcome!
MikeLM,
Actually, I'm not sure where you're getting the idea that "Crispy skin is a big thing in this recipe" because it is not. That's why it's called "Sticky" Chicken, because the skin is not crispy and believe me, I love crispy skin so it's a big sacrifice for me!
As for the rub, I like to pull separate the skin from the meat and rub the spices between the two.
Enjoy!  |
09-21-2001, 02:01 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jan 2001 Location: Canada
Posts: 1,933
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My SLow-Roasted Sticky Chicken is in the oven right now. Arrival time, 7:30 PM. This is so exciting; I can't wait!!!!!  |
09-21-2001, 02:02 PM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
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Bon a-p-p-é-t-i-t, Anneke! 
Hey I was censored...!!! 
[ September 21, 2001: Message edited by: Kimmie ]
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K
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«Just Give Me Chocolate and Nobody Gets Hurt.»
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09-21-2001, 02:19 PM
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funny how Appét*t doesn't make it but Titillating does..!! |
09-21-2001, 03:03 PM
| | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
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__________________
K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
09-21-2001, 03:15 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jan 2001 Location: Canada
Posts: 1,933
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Merde: I'm at 180 and my guests aren't arriving for another 2 hours. I wasn't expecting it to be done in 3 hours! |
09-21-2001, 10:53 PM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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Anneke,
How did it go? |
09-25-2001, 09:03 AM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
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Sounds interesting cchiu, I've never heard of this before, is it a regional item?
Acouple questions before I attempt it...My spouse won't eat anything spicer than a mild BBQ sauce. How spicey is this? Will wimpy eaters like it?
Also we don't eat the skin on chicken, so I'd rub the seasoning under the skin as well as on top, does it penitrate deeply into the meat?
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09-25-2001, 09:06 AM
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Oops
P.S. Are you using fresh thyme or ground thyme in your rub?
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
09-25-2001, 09:26 AM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jan 2001 Location: Canada
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W,
I ran out of dry thyme (I don't really like it anyway) so I used the fresh stuff, finely chopped. It was great! I didn't rub under the skin because I thought it might be too salty or spicy, but I could have easily done it. The seasonings make the chicken smell and taste like a mild BBQ chicken so I don't think your husband will find it too spicy.
Keep an eye on the internal temperature however: mine only took 3 hours. THough I kept it in a super-low oven for 2-3 hours while waiting for my guests to arrive, it stayed moist and delicious. Can't wait to try this with turkey for thanksgiving! Does anyone have a rule of thumb for the timing with this recipe? |
09-25-2001, 02:54 PM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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W.DeBord,
I don't think it's regional, just created by Mimi who decided to share the recipe. I don't personally find this chicken spicy, just full of flavor which does not overpower, but rather, enhances the flavor of the chicken. I usually use all dried ingredients for this recipe but you may certainly use fresh if you like of course!
In my response "posted September 08, 2001 04:34 PM"
"I like to pull separate the skin from the meat and rub the spices between the two."
Anneke,
Glad you enjoyed it. |
10-11-2001, 05:23 PM
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Ok, I have to go shopping this afternoon for groceries  so I am thinking about trying this chicken because I haven't had a chance to do so until now. I wrote down all the ingredients I will need to get. I want to try this for dinner on Saturday. When I come back on Saturday (or Sunday, depending on how busy I will be), I will give you my own reviews on this recipe. Thanks so much in advance for posting this!  |
10-14-2001, 03:02 PM
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10-15-2001, 06:25 PM
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Ok, here's my rating of the chicken:
I tried it yesterday like I said I would. It was absolutely yummy ! I have never tasted any such chicken in my entire life before until now. Now that I have tried this chicken, there are two friends of mine here who wish to try it.   Thanks to all who contributed to this thread! My brother just loves the chicken! When I took the chicken out of the oven after cooking it as described above in the recipe, we both could not stop eating it until we were full! hehe | | |
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