Welcome to the Freezer Gourmet! Our mission is to help you organize your feeding schedule--and to solve that 5pm question: What's for dinner? Join us as we work our way through the ins and outs of cooking from your freezer--and filling your freezer as well!

Roast Sticky Chicken

This recipe was one of the first that I found on the internet when I started cooking for the freezer. Actually it all started with a purchase of The 30 Day Gourmet cookbook. Back in the 90's. In a yellow binder. I still have that cookbook, and I've added plenty of recipes to that bright yellow binder.

Anyway, this is one of the first recipes outside of that yellow binder that I tried, and it is definitely a keeper. This is part of Kim Tilley's Chicken Plan, again--from way back in the 90's!

Roast Sticky Chicken

  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 large roasting chicken - as big as you can find
  • 1 cup chopped onion

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 resealable 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 for 5 hours (yes, 250 degrees for 5 hours).

After the first hour, baste chicken occasionally (every half hour or so) with 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.

Notes: This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving.

Update: This one freezes well; take care because the chicken does start to fall apart, especially the legs and wings. It still tastes fantastic! I froze these in Ziplocs, next time I may freeze in a box type container so it doesn't fall apart. The leftovers were great as soup and chicken salad.

You can freeze this both before or after you roast it. I've done it before, and it has worked fine--but not too great for the summer because, even though it is at a lower temperature, it still heats up the kitchen. If you roast it before you freeze it, you can roast several at once. Not only is this recipe great as a main dish, extra chicken in the freezer is a great meal starter.



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© 2009 Whitney Donohue