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Per Serving:
1 Leaner serving
3 condiments
This roasted chicken gets its sticky coating from the juices it releases while being baked.
Ingredients:
1 large roasting chicken (3-4 lbs.)
1/2 teaspoon salt - 2 condiments
1 1/2 teaspoon paprika – 3 condiments
1/2 teaspoon cayenne pepper 1 condiment
1 teaspoon onion powder – 2 condiments
1 teaspoon thyme – 1 condiment
1/2 teaspoon white pepper -1 condiment
1/2 teaspoon garlic powder – 1 condiment
1/2 teaspoon black pepper – 1 condiment
Directions
1. 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 re-sealable plastic bag, seal
and refrigerate overnight.
2. When ready to roast chicken,
place in a shallow baking pan. Roast, uncovered, at 250° F for 5 hours.
After the first hour, baste the chicken occasionally (every half hour or
so) with pan juices. The pan juice will start to caramelize on the
bottom of the pan and the chicken will turn golden brown. If the chicken
contains a pop-up thermometer, ignore it. Let chicken rest about 10
minutes before carving.
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