Sunday, October 3, 2010

Slow roasted

We love roast chicken and when I found a recipe for what was called "sticky chicken", I knew I had a hit!  It's the method of cooking that makes this mouth watering...  Here's my version..

1 3 1/2 to 4 1/2 lb whole chicken
6 - 8 cloves whole peeled garlic
1 lemon
olive oil
Cavenders Greek Seasoning
sweet paprika

Rinse the chicken and pat dry. Fill the cavity with the garlic cloves and 1/2 of the lemon. Place the chicken in a roasting pan ( you can tie the legs and tuck the wings if you like). Rub the bird with olive oil and the juice of the other 1/2 lemon.  Sprinkle liberally with the Cavenders and paprika.  Cover with plastic wrap and refrigerate for an hour or up to 24 hours.
Preheat oven to 250F ( yep ...that's right) and roast for 5 hours (yep...that's right too). Baste it  a few times with the drippings that will start to accrue after about an hour.
After cooking, remove the chicken from the pan and let it rest.  Add 2 cups chicken broth and a few of the roasted cloves of garlic from the cavity. Scrape up the drippings while heating this mixture on top of the stove.  Add a little flour and whisk until thickened to make a wonderful lemony garlicky gravy.


  1.'s getting a little SPOOKY now!!
    We had hot dogs for dinner on Saturday and Sticky Chicken yesterday (Sunday).

    Did you make apple butter this weekend? If so, I'm sure we have become PSYCHIC. :-)

  2. No apple butter (but I did buy apples!) What's for dinner tonight?

  3. Chili, no squash.
    Katie asked me if I would fry some Zucc. Crookneck and PattyPan for her. So that is coming up this Saturday, I think.