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Sticky
Chicken
(serves 6)
1 large roasting chicken
4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp thyme
1 tsp cayenne pepper
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1 onion, quartered
Directions:
The night before serving. . .
Thoroughly combine all spices In a small bowl. Remove giblets and
neck from cavity (use to make stock or discard);
rinse chicken well, inside and out, drain, and pat dry with paper
towels. Rub spice mixture over chicken, both inside and out, making sure
it is evenly distributed and into the skin. Place in a large Ziploc
plastic bag, seal and refrigerate overnight.
When ready to cook, stuff cavity with onion, and place in crockpot. Cook
on low for 8-10 hours. You'll know when it's done - the meat will fall
right off the bones!
NOTE:
Amount of salt can be reduced; I use about 3 tsp. |
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