Slow Roasted Sticky Chicken *****

[mudbug]

MaryeO,

This is in response to your question (at http://www.cheftalkcafe.com/ubb/Foru...L/000137.html) of what I had with your recipe we made, they actually complimented each other very well.

I can almost guarantee this is the most tender chicken you will ever try. Typically, unless chicken is velveted in the traditional Chinese method of cooking, I tend to not like it because it is not tender enough. I find most American styles of cooked chicken to be dry even when the person sitting across from me is raving about how tender it is. So, that being said, this stuff is succulent, definitely in the top2 in my lifetime of tenderness! My partner said the breast meat was like velvet.

It takes a little advance planning but it couldn't be easier.

Recipe:

* Slow Roasted Sticky Chicken *

This recipe is a great way to roast a large chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving. Adapted from a recipe by Mimi Hiller.

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken, as big as you can find
1 cup chopped yellow onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. I like to pull separate the skin from the meat and rub the spices between the two. Place in a resealable plastic bag, seal and refrigerate overnight. (You can make a big batch of this ready for use when you feel like it.)

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours is correct).

After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer,ignore it. Let chicken rest about 10 minutes before carving.

Sticky Chicken FAQ (Frequently Asked Questions):

Q. Is 250 degrees a safe temperature? I always thought a higher temperature was necessary in order to kill the bacteria.
A. It isn't the oven temperature that is necessary to kill bacteria, but the temperature that the meat reaches. All of my cookbooks recommend cooking poultry to an internal temperature of 180 degrees Fahrenheit, so as long as the chicken is cooked to that temperature, it should be fine. Crockpots cook at about 250 degrees on low, so why not the oven?
I've made this recipe many, many times over the last ten years. I know lots of other people who prepare this regularly, as well. I've never known anyone to get sick. If you have any concerns, use an instant-read meat thermometer inserted in the thigh to make sure it reaches 180 degrees.

Enjoy!

This sounds great - I'll probably give it a go this weekend. Roast chicken is a huge fave at our house, and we haven't had it for awhile. Yum, and thanks!

Thanks for this recipe, I've tried to find a recipe for "sticky Chicken" for quite a long while. I will try it and let you know how it turns out. Jesse

[mudbug]

Anyone who tries the, just let us know what you think in return for the recipe!

[Isa]

Wow this looks wonderful. I think I`ll give it a try too. Perfect recipe for a cold winter evening.

[Mezzaluna]

cchiu, I noted that it wouldn't be as good in a crockpot, but how about a Nesco roaster? I'm dying for recipes that'll be ready when I return from work (usually 7-8 hours later), and this sounds scrumptious! However, I'd be reluctant to leave my gas oven on unattended for that long. My Nesco is a small one that holds, probably, a large roasting chicken.

Cchiu - this recipe was deeeee-lish. We had it for dinner this evening for dinner, and it was the best roast chicken I can remember! I can usually resist the skin, but I couldn't this time. I served it with soy-glazed sweet potato wedges (soy sauce, a bit of brown sugar, sesame oil, garlic, a bit of red wine and garlic) and Chinese-style green beans (blanched, then stir-fried in a bit of peanut and sesame oils, garlic, pepper flakes, garlic and toasted sesame seeds).

Thanks so much for sharing this recipe!

[mudbug]

So glad you enjoyed MaryeO! It's so rewarding to pass on a recipe someone else enjoys just as much!

This has to rate as just about the best ever roast chicken. I have passed on the recipe so many times - including the source - I have lost count. thank you for sharing.

AU2048

This has to rate as just about the best ever roast chicken. I have passed on the recipe so many times - including the source - I have lost count. thank you for sharing.

AU2048

[nancya]

This is the best chicken I have ever eaten in my whole life. Thank you cchiu for posting it and thank you Nicko for having this site and all the archives and everything.

(I'm in love... )

[ September 03, 2001: Message edited by: nancya ]

[nancya]

Dear Mike...I think you will love cchiu's chicken. I rubbed the mixture in the skin and under the skin on the breast. When I make it again, I plan to cut the salt by about half though.

It really was wonderful and the juices made a terrific base for gravy for open faced sandwiches the next day.

[Afra]

Oh, cchiu, I just saw your recipe and it made me hungry! Shame on you!

Hehe, never mind, I was just teasing you. Thanks for posting the recipe and I hope to try it soon! It looks appealing!

[MikeLM]

Thanks Nancy, especially for the tip about the salt. Actually we limit salt, so I'll leave it out altogether. Let you know how that works. Bought a big Perdue roaster this afternoon (we don't have a poultry market anywhere near us) and will rub it and put it to ferment tonight.

Mike

[MikeLM]

CChiu:

A question. Crispy skin is a big thing in this recipe, so-- could I use a convection setting for this?

Or, would it pull out too much moisture over the 5-hour baking time? Sounds tempting to use it, maybe with more basting.

Another: you say work the rub "well down into the skin." It this a lot of hard rubbing on top of the skin, or should I pull the skin away from the breast meta and work the rub inside?

Appreciate your help.

Your reviewers have convinced me I've got to try it. Will let you know the results.

Mike

[ September 06, 2001: Message edited by: MikeLM ]