Roast Sticky Chicken In Rotisserie Style Recipes

Steps:

• 1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
• 2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
• 3. Rub chicken with oil then inside and out and under the skin with spice mixture.
• 4. Place 1 onion into each cavity of the chicken.
• 5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• 6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
• 7. Baste a few times the last hour if not using a rotisserie.
• 8. Let the chicken stand, covered in foil, for 10 minutes.
• 9. Then carve.

Steps:

• Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.

Steps:

• (Day 1) Blend all spices together and set aside.
• Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
• Rub with spice mixture, both inside and out, then stuff cavity with onions.
• Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
• (Day 2) Remove from plastic bag and place in a shallow baking pan.
• Roast uncovered in a 250 F oven 5 hours.
• (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
• This recipe is SAFE.
• According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
• For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
• Baste with drippings every 30 minutes after the first hour.
• (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.