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Cousin Noelle’s Roast Sticky Chicken!

May 16, 2013

1 large whole chicken
1 C onion, chopped
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. white pepper
1 tsp. thyme
1 tsp. onion powder
1 tsp. cayenne pepper
2 tsp. paprika
4 tsp. salt
In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pay dry with paper towels. Rub the spice
mixture into the chicken, both inside and out, making sure it’s evenly
distributed and down deep into the skin. Place in a resealable plastic bag
and refrigerate overnight.
When ready to roast chicken, stuff cavity w/onions and place in a shallow
baking pan. roast, uncovered, at 250 degrees (yes, you read correctly!) for
5
hours. After the first hour, baste chicken occasionally (every half hour or
so) with pan juices (It may take a while to have pan juices, that’s okay).
If
the chicken contains a pop-up thermometer, ignore it. Remove chicken from
oven when inside temperature reaches 170 degrees. Let chicken rest about 10
minutes before carving.

Noelle Williams

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From → Cooking, Holidays

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