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Colette & Cassi's Country Kitchen!

*This is like the rotisserie style chicken you can get in restaruants...only you slow cook it at home. The recipe says to discard the giblets, but since they are my favorite part of the chicken, I just toss them in the pan! Try rubbing some of the spice mixture under the chicken skin. I think you'll really enjoy this recipe! Colette

Roast Sticky Chicken-Rotisserie Style


4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions

1 In a small bowl, mix together salt, paprika, onion
   powder, thyme, white pepper, black pepper, cayenne pepper, and
   garlic powder. Remove and discard giblets from chicken. Rinse
   chicken cavity, and pat dry with paper towel. Rub each chicken
   inside and out with spice mixture. Place 1 onion into the
   cavity of each chicken. Place chickens in a resealable bag or
   double wrap with plastic wrap. Refrigerate overnight, or at
   least 4 to 6 hours.

2 Preheat oven to 250 degrees F (120 degrees C).

3 Place chickens in a roasting pan. Bake uncovered for 5
   hours, to a minimum internal temperature of 180 degrees F (85
   degrees C). Let the chickens stand for 10 minutes before carving.

 
 


-- Edited by Colette at 12:56, 2005-04-24