Thursday, February 2, 2012

Best Damn Roasted Chicken

I was a summer member of Fresh Fork CSA. I absolutely LOVED my weekly shipments! So many good meals were created with the bags of goodies. Some things I saved for meals at a later date like honey, sausage, ground meat and brussels sprout relish because I was so busy eating the fresh veggies, fruit and cheeses.


One thing that I never used was a huge roasting chicken. I just never felt like turning on the oven in the heat of summer. Plus I knew it would make a perfect dinner once the weather cooled. Well, that night finally came! And boy was it worth the wait.


I found this recipe on Allrecipes and figured it would be the perfect compliment to my big ass chicken. Over 2,000 reviewers raved about it and they were right.

Roast Sticky Chicken-Rotisserie Style
recipe image
Rated:rating
Submitted By: Sue Rogers
Photo By: chibi chef
Prep Time: 10 Minutes
Cook Time: 5 Hours
Ready In: 9 Hours 10 Minutes
Servings: 8

"Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about 5 hours cooking time (great for the weekends!) you can! These chickens are rubbed with a spice mixture, and slow roasted in the oven for 5 hours."
INGREDIENTS:
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.
ALL RIGHTS RESERVED © 2012 Allrecipes.comPrinted from Allrecipes.com 1/26/2012

I actually followed the recipe (gasp!) except I used one 5 1/2 pound chicken with one onion inside. And I only had the rub on the bird for about 4 hours before roasting it. I placed it on a rack inside of a roasting pan and cooked mine for 5 1/2 hours because it was larger than the 4 pound bird called for in the recipe. This is when working at home really comes in handy. Otherwise, this is a weekend only meal.


You won't even believe how moist and tender and delicious this chicken turned out! If you like to eat chicken skin, it turns out crispy and golden. The only thing I would do differently is to use slightly less salt, maybe 3 teaspoons. It wasn't salty but the juices were.


And what did I pair with this succulent bird? A mash of potatoes and celery root, gravy, sauteed carrots and a salad of micro greens, jicama, apples and rosemary seasoned pecans and cranberries. Oh. My. Gosh. 


Wish I would have thought to take pictures but I was too busy scarfing it down. Here's my one before pic:
So you'll have to make it and see for yourself. You won't be disappointed.

3 comments:

  1. Thanks for posting this! There is a chicken in my Fresh Fork pkg I get on Saturday and now I know what I'm making.....Best Damn Roasted Chicken

    ReplyDelete
  2. I love roasted chicken, but I've never tried slow roasting it. I'll definitely be making this soon.

    ReplyDelete
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