I swear I posted back to this earlier today, but where did it go?
Hmm, anyway, I never thought of asking the butcher to order me a chicken. Good idea! Here is the sticky chicken recipe:
Original recipe by Mimi Hiller, as modified by Lynn Nelson:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup onion -- chopped
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 zipper food storage bag, seal and refrigerate overnight or freeze.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours.
After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Let chicken rest 10 minutes before carving.
A note about Sticky Chicken and food safety:
This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families.
However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.
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Ok, when I saw the recipe (listed elsewhere) I read a disclaimer saying contrary to popular belief, 250 degrees was ok as long as the internal temp reached 165 degrees. I didn't see this disclaimer until tonite! While looking up temp requirements just now (doublechecking my 165 degrees) I found an interesting site. Says we can get food poisoning anywhere from 20 minutes to 6 weeks after eating bacteria poisoned food! Ewwww!
http://www.fsis.usda.gov/OA/thermy/bro_text.htm
If cooking at 325 degrees, I am not sure when it would be done. I would probably check at 2.5 hours and every 30 minutes after that.
