Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Roast Sticky Chicken

Posted by moderndaygourmet on August 30, 2007

Don’t ask me to explain why this is called “sticky chicken.” I literally have no idea, nor do I remember which of my friends first shared the recipe. It’s great because you can have roast chicken one night, then the leftovers are great in dishes that need seasoned chicken, like king ranch casserole, chicken enchiladas or chicken Caesar salad.

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1/2 tsp onion powder

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. Place in a resealable plastic bag, seal and refrigerate overnight (this isn’t strictly necessary but personally I find it easier since I am always rushing in the morning to leave for work). When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.


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