Friday, March 28, 2008

Roast Sticky Chicken (in the crockpot)

I have only made this recipe one time, but it was SO easy and really delicious. The hardest part was getting all the gibblets out of the chicken and other than that it was so simple!!! It is a 2 day process, you prepare it the night before you cook it.

Roast Sticky Chicken Preparation (for tomorrow)
1 large roasting chicken (about 4 lbs)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt
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. Double wrap in plastic wrap and then put in plastic bag.

Roast Sticky Chicken in the Crockpot
Chicken prepared last night
1 onion, chopped
When ready to roast chicken, stuff cavity with onions, and place in crockpot. Cook on low for 5 hours. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. Use a meat thermometer to ensure that the meat is thoroughly cooked (180° is well done for a whole chicken). Let chicken rest about 10 minutes before carving.

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