Roasted Sticky Chicken Recipes

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.

Steps:

• 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.
• Preheat oven to 250 degrees F (120 degrees C).
• 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.

Steps:

• Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.

Steps:

• Preheat oven to 200C (180C fan forced).
• Combine tomato sauce, sweet chilli sauce, char sui sauce, garlic, ginger and sesame oil in a large glass or ceramic bowl (no metal), reserve 1/3 cup of the marinade (to be used for basting).
• Add chicken pieces to marinade for at least 30 minutes (longer is fine) in the refridgerator.
• Line a large roasting pan with baking paper and place the chicken pieces in a single layer in the prepared pan.
• Bake, basting the chicken with the reserved marinade and turning occasionally, for 35 to 40 minutes or until glazed and cooked.
• While the chicken is cooking combine the sesame seeds, coriander and green onion in a small bowl.
• Remove chicken from oven and put onto a serving platter and garnish with the sesame seeds, coriander and green onion mix and serve.

Steps:

• Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
• When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
• Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.

Steps:

• Preheat oven to 200°C.
• Place the chicken in a ceramic dish in a single layer.
• In a seperate bowl, combine sauces, honey, garlic and 5 spice powder.
• Pour over the chicken, turning to coat.
• Cover and refrigerate for at 30-60 minutes.
• Heat a frying pan over a high heat, and spray with olive oil. Cook the chicken in batches until golden.
• Transfer to a baking tray, lined with baking paper, and brush with marinade.
• Bake for 6-8 minutes until just cooked through.
• Cover on a plate with foil and stand for 2 minutes.
• Slice about an inch thick, and serve.

Steps:

• Day 1: Blend the spice rub ingredients and set aside. Remove neck and giblets from inside chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with the spice mixture both inside and out, then stuff cavity with onions. Wrap in a resealable "food grade" plastic bag, tie closed and refrigerate overnight. Day 2: Remove from plastic bag, and place chicken in a shallow baking pan. Roast uncovered in a 250F oven for 5 hours. If the chicken contains a pop-up thermometer, ignore it. Baste with drippings every 30 minutes after the first hour. Let stand 10 minutes before carving.

Steps:

• Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
• Place into sturdy plastic bag and refrigerate 2 days or more.
• On the day of the meal, remove hen from refrigerator and bring to room temperature.
• Turn on oven to 250 degrees,.
• Add a bit of oil to a frying pan and gently fry onions until softened.
• Stuff hen with the warm onions and bake for 4 hours or until done.
• Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.