Roast Sticky Chicken
Contributed by Diane S.

Recipe By     : Lynn Nelson's adaptation of Mimi Hiller's original recipe
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dishes       O.A.M.C.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         chicken -- (roasting)
   1      cup           onion -- chopped
     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. Place in a re-sealable plastic
bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours.  After
the first hour, baste chicken occasionally (every half hour or so) with pan
juices.  (It may take awhile to have pan juices) The pan juices will start
to caramelize on the bottom of 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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NOTES : This recipe is a great way to roast a large chicken for planned
leftovers, and it is very easy to make.  This freezes well.

This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen,
http://www.cyber-kitchen.com/  and this version was actually an adaptation
written by Lynn Nelson of Busy Cooks, http://busycooks.about.com  It is a
very popular recipe, and has been floating around the internet for a long
time without the proper credits to either of these fine ladies.  If you
have saved this recipe to your private recipe collections, please note the
original authors on your copies, and be certain to pass this information
along each time you share your copy (and believe me, this recipe is
fantastic, and you will be asked for it each and every time you prepare it
for someone ;-)

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