Sticky Chicken
Recipe: #2265
November 09, 2011
Categories: Chicken, Birthday, Christmas, Cinco de Mayo, Easter, Fathers Day, Mothers Day, Passover, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, No Eggs, Whole Chicken, more
"I've seen several versions of this over time but this is the one I've been using for years. My original recipe calls for an overnight marinade but I have never done this and I get excellent results every time. Because of the cooking time I always double the rub, cook two chickens at a time and freeze the second. Sometimes I freeze them whole and sometimes I split them in half for smaller meals. I do a double layer of plastic wrap then a layer of aluminum foil. I've kept them in the freezer for months and once thawed and re-heated are just as moist and delicious as the day I made them."
Ingredients
Nutritional
- Serving Size: 1 (138.2 g)
- Calories 62.4
- Total Fat - 1.4 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.7 mg
- Sodium - 2374 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3 g
- Sugars - 4.5 g
- Protein - 2.9 g
- Calcium - 72 mg
- Iron - 1 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 250 degrees (yes, 250)
Step 2
Remove neck and giblets from cavities, rinse chicken then pat dry with paper towels.
Step 3
Combine all dry ingredients in a small bowl.
Step 4
Generously rub chicken with dry rub, inside and out.
Step 5
Stuff onion quarters inside cavity.
Step 6
Place chicken on a rack set inside inside a roasting pan and bake for 5 hours, basting frequently when you start to see juices in the bottom of pan, *usually* around three hours in to cooking time.
Tips
No special items needed.