Paleo-friendly, low-carb & delicious!
Many years ago I used to visit a cooking forum that is long gone. One recipe was a big hit with many of the members: Mimi’s Sticky Chicken. I admit the name is not very sexy, but once you’d read the many stellar reviews, you’d be inclined to disregard the sticky issue and give it a try. Over the years, that exact recipe has been published in websites everywhere, credit not always given to the author. So, without further ado, here you have the original link. I tried to find out Mimi’s whereabouts, but my search skills returned nothing. As you can see in the link, she created this recipe in the early 80’s, and asked for full credit whenever someone talked about it. It’s only fair. I used to make it quite often when I was dating Phil and during the early years of our marriage, as the kids absolutely loved it. For some reason, I forgot all about it. It’s been definitely more than a decade since I last had it on our table. But to compensate, I made it twice in the last month. HA!
MIMI’S STICKY CHICKEN
(modified from the original version found here)
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 whole roasting chicken, about 3 pounds
1 shallot, cut in half
1 lemon, cut in quarters
Combine all spices in a small bowl. Dry chicken very well, rub the spice mixture over skin and sprinkle a little inside the cavity. Place in a bag or in a bowl, covered with plastic wrap, and refrigerate overnight.
Heat the oven to 250F. It is not a typo. It is a very low oven. When ready to roast, stuff the cavity of the chicken with the shallots and lemon. Place it breast side down in a roasting pan (I like to use a small rack to keep it elevated, spraying the rack with olive oil to prevent the skin from sticking to it).
Cook for about 5 hours, or until the internal temperature reaches 155 F. Baste occasionally after the first two hours, with the liquid that starts to accumulate in the roasting pan.
If you like to crisp up the skin, carve the chicken in pieces and place under the broiler briefly. It will falling apart, so handle it gently.
to print the recipe, click here
Comments: Amazing how something we loved so much could end up neglected for years. Two things I’d like to bring up: first, if you don’t have time to refrigerate the bird overnight with the spice mixture, don’t worry, just go ahead with it right away. Second, if you are not around to baste the chicken, it won’t be a serious drawback. When ready to serve, baste a little with the roasting liquid, and go for that brief encounter with the broiler. On your first time making this recipe, it would be nice to check the temperature and see if after 4 hours the meat is already approaching 155F. If it is, don’t leave it all the way to the five-hour mark. Once you get to know how your oven behaves, you can trust the timing a bit more. Make sure to always roast a chicken of similar size.
As I mentioned before, once the meat is cooked, it will be falling apart. Note in the picture below how the bone broke through the skin.
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