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Old 12-23-2016, 08:03 PM
 
Location: Eureka CA
9,519 posts, read 14,655,313 times
Reputation: 15067

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Only three for Christmas dinner this year and I don't want to deal with a lot of leftovers so we're having roast chicken. With the long slow cooking the fat under the skin melts down-and well, you'll see.

Combine:
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper

Rub mixture into a 3 lb chicken inside and out Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with one cup chopped onions. Roast uncovered, at 250º, basting occasionally, for five hours.
Serves four.
I have served this after three hours and it's just fine. Enjoy!
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Old 12-26-2016, 03:01 PM
 
Location: Heart of Dixie
12,441 posts, read 14,761,574 times
Reputation: 28430
Low and slow works well for chicken, but five hours is a bit long. I BBQ chickens (with a similar rub) at 225°F for four hours.

BTW, I don't understand why it's called "sticky." My BBQ chickens are only sticky if I glaze them.
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Old 12-27-2016, 01:25 PM
 
Location: Eureka CA
9,519 posts, read 14,655,313 times
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They DO get sticky. I always assumed it was due to the fat melting from beneath the skin. I hadn't done one for about ten years. Now I'm going to do another soon. Merry Christmas btw.
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Old 12-27-2016, 03:06 PM
 
Location: Heart of Dixie
12,441 posts, read 14,761,574 times
Reputation: 28430
Quote:
Originally Posted by eureka1 View Post
They DO get sticky. I always assumed it was due to the fat melting from beneath the skin. I hadn't done one for about ten years. Now I'm going to do another soon. Merry Christmas btw.
The low and slow method tends to render the collagen in the skin and connective tissue, and rendered collagen is definitely sticky when roasted (it's also used to make a turkey/chicken soup silky).

And a Merry Christmas to you.
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