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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 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!
