MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Chicken Appetizers
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
MOM'S CHICKEN STEW
I make this stew on cold days or when someone just isn't feeling well. It's a fabulous comfort food that smells great all day and helps chase the sniffles away...and it's easy too...the worste part is cleaning the meat off the chicken but don't use boneless, skinless because it just won't be the same! There's definately something in the bones that gives the stew it's rich home cooked flavor.
Provided by Carrie September
Categories Stew
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place cleaned chicken in a 6 quart soup pot and cover with water.
- Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
- Skim fat off the top and add more water if necessary to keep chicken covered.
- Remove chicken to a bowl and set aside to cool.
- Strain all of the fat out of the chicken broth.
- Mix the chicken base and water into the broth.
- Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
- While the veggies cook remove all the meat from the chicken and add it to the pot.
- Melt butter in the microwave for 40 seconds in a glass measuring cup.
- Add the flour to the butter and stir until smooth and creamy.
- Pour into the boiling soup and stir to mix.
- Reduce heat to low and simmer for 15 minutes to thicken and then serve.
- TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!
Nutrition Facts : Calories 464, Fat 23.1, SaturatedFat 8.6, Cholesterol 100.3, Sodium 206.7, Carbohydrate 38.4, Fiber 5.9, Sugar 4.7, Protein 25.5
MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Chicken Appetizers
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
STICKEN CHICKEN
June 3, 2004. Tastes great! Very easy to make! I started it at 250-300 degrees and then up to 350 so I didn't have to wait so long. The results were still delicious! My family killed it!
Provided by byZula
Categories Chicken Thigh & Leg
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees.
- Wash chicken.
- Dry thoroughly.
- Coat chicken with flour seasoned with garlic salt, paprika and ginger.
- Arrange chicken skin side up in a single layer in baking pan.
- Roast, uncovered, for 1 hour.
- Drain.
- Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and delicously glazed.
- Basting and turning at least once will ensure an evenly coated glaze.
STICKY CHICKEN
Looking forward to trying this one and wanted to save it first. I think we'll try it as a crock pot recipe as i've had lots of success roasting chickens that way. The recipe comes from Spark Recipes and looks yummy as well as healthy (go figure). Prep time includes marination overnight in fridge. :) Crockpot would be 8 hours on low rather than the 5 hours in the oven.
Provided by Jen Wiehl
Categories Whole Chicken
Time 13h
Yield 1 Chicken, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 over night.
- When ready to roast chicken, stuff cavity with onions, and 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.
Nutrition Facts : Calories 343, Fat 23.5, SaturatedFat 6.7, Cholesterol 106.9, Sodium 2428.4, Carbohydrate 6, Fiber 1.6, Sugar 1.9, Protein 26
MOM'S PARTY CHICKEN
This is an easy, yet simply elegant recipe that is one of my mother's specialties ! The extra sauce is great served over rice or noodles.
Provided by Melissa Stewart
Categories Chicken
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wrap each breast in 1/2 piece of bacon Line bottom of casserole dish with chipped beef.
- Mix together sour cream and soup.
- Place chicken in dish.
- Add sauce over top.
- Bake at 375 degrees for 3 hours.
- *Tip*:mouth-watering tender if prepared night before--bake next day.
STICKY CHICKEN
This chicken tastes very much like rotisserie chicken sold in most grocery stores. The flavour is great, and the meat is so tender it practically falls off the bone. *Note* Prepare spice rub and place on chicken the night before you want to serve. It needs to marinate overnight. Cooking time with vary depending on the size of the chicken. Directions are for a 5-6 lb chicken.
Provided by danlynclark
Categories Whole Chicken
Time 5h45m
Yield 1 chicken
Number Of Ingredients 10
Steps:
- In large bowl combine all of the spices.
- Remove giblets from chicken, clean cavity and pat the chicken dry.
- Place the chicken in the large bowl with spices.
- Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
- Place chicken in resealable plastic bag (or use your foodsaver).
- Seal and refrigerate overnight.
- When ready to roast the chicken, preheat oven to 250.
- Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
- Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
- After 2 hours, start basting with the juices in the pan every 30-45 minutes.
- In the last hour of cooking, flip the chicken breast side up to get an even colour.
Nutrition Facts : Calories 4982.5, Fat 342.8, SaturatedFat 98, Cholesterol 1701, Sodium 6251.7, Carbohydrate 23.9, Fiber 6.3, Sugar 7.7, Protein 425.4
STICKY CHICKEN
Delicious chicken drumsticks with a sticky soy and honey glaze that can be cooked in the oven or the barbecue - weather permitting
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
- Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 32 grams protein, Sodium 2.04 milligram of sodium
More about "moms sticky chicken from 1972 recipes"
“STICKY CHICKEN” – LORI-IZE IT!
From loriizeit.wordpress.com
MOM'S STICKY CHICKEN FROM 1972 | RECIPE | STICKY CHICKEN ...
From pinterest.com
MY MOM'S EASIEST STICKY CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
ROASTED STICKY CHICKEN LEGS - FRUGAL MOMS 2
From frugalmoms2.com
MOM'S STICKY CHICKEN FROM 1972 - REVIEW BY LTLFLEA ...
From allrecipes.com
MOM'S STICKY CHICKEN FROM 1972 RECIPE
From crecipe.com
900+ FOOD IDEAS IN 2022 | FOOD, COOKING RECIPES, RECIPES
From pinterest.com
MOM'S FRIED CHICKEN - MRFOOD.COM
From mrfood.com
STICKY SPICY CHICKEN WINGS - MOMDOT
From momdot.com
MEAT AND POULTRY -- MOM'S STICKY CHICKEN FROM 1972
From chinesemenu.com
MOM'S STICKY CHICKEN FROM 1972 - REVIEW BY JENNA ...
From allrecipes.com
STICKY CHICKEN - PLAIN CHICKEN
From plainchicken.com
MOM'S CHICKEN, NORTH YORK, TORONTO - URBANSPOON/ZOMATO
From zomato.com
MOM'S STICKY CHICKEN FROM 1972 - REVIEW BY BRENDA ...
From allrecipes.com
MOMS STICKY CHICKEN FROM 1972 – MARIAH GOMEZ
From gomezmariah.wordpress.com
PIN ON SIMPLY DIVINE DESSERTS
From pinterest.com
MOM & SON NEW ORLEANS COOKING: STICKY CHICKEN
From momandsonnolacook.blogspot.com
MOM'S STICKY CHICKEN FROM 1972 - REVIEW BY LARA DAWN ...
MOMS STICKY CHICKEN FROM 1972 – ALEXANDRIA RILEY
From rileyalexandria.wordpress.com
STICKY CHICKEN RECIPE - BUSY COOKS - THE SPRUCE EATS
From thespruceeats.com
MOM'S STICKY CHICKEN FROM 1972 | RECIPE | PARTY PLATTERS ...
From pinterest.com
WORLD BEST DIABETIC FOOD RECIPES : MOM'S STICKY CHICKEN ...
From worldbestrecipesdiabetic.blogspot.com
MOM'S STICKY CHICKEN FROM 1972 PHOTOS
From crecipe.com
MOM'S STICKY CHICKEN FROM 1972 | RECIPE | COOKING, RECIPES ...
From pinterest.com
MOM'S STICKY CHICKEN FROM 1972 RECIPE PHOTOS | RECIPES ...
From pinterest.ca
WORLD BEST DIABETIC FOOD RECIPES : BUTTERMILK FRIED CHICKEN
From worldbestrecipesdiabetic.blogspot.com
MOM'S STICKY CHICKEN FROM 1972 | RECIPE | STICKY CHICKEN ...
From pinterest.ca
MOM'S STICKY CHICKEN FROM 1972 | RECIPE | RECIPES, STICKY ...
From pinterest.com
BETTER-THAN-TAKEOUT STICKY CHICKEN - AVERIE COOKS
From averiecooks.com
MUM'S COOKBOOK - STICKY CHICKEN
From mumscookbook.net
STICKY CHICKEN - SORTED FOOD
From sortedfood.com
MOM-STYLE CREAMY CHICKEN ’N VEGGIES - PARADE
From parade.com
MOM'S STICKY CHICKEN FROM 1972|PRINT | TASTYCOOKERY
From tastycookery.com
MOM'S STICKY CHICKEN FROM 1972 - REVIEW BY FOODIE ...
From allrecipes.com
MOM'S STICKY CHICKEN FROM 1972 - REVIEW BY MELISSA ...
From allrecipes.com
STICKY CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
FRINKFOOD - MOM'S STICKY CHICKEN FROM 1972
From frinkfood.com
You'll also love