About a week ago, he tried another recipe from the site for some buttermilk biscuits. They, too, were quite tasty and a nice treat, since I don't make homemade biscuits. (My mother, who was a marvelous cook, wasn't much into bread making of any sort, and so relied on what we call "whomp" biscuits - you whomp them on the side of the counter until the can bursts. And, well, like mother like daughter.)
I happened to get on the site on Facebook today to look for another recipe when I came across this one for Rotisserie-Style Sticky Chicken. I like anything that cooks low and slow and this certainly fits that bill. The original recipe came from a woman named Mimi Hiller in the mid-1980s, the website says, and this one is an adaptation.
There's also a disclaimer at the bottom of the recipe saying the USDA recommends cooking poultry at oven temperatures of 325 degrees or higher. However, if the chicken reaches an internal temperature of 175 degrees, I'm not worried.
Rotisserie-Style Sticky Chicken
1 (3- to 4-pound) whole chicken
1 medium onion, cut into chunks
4 teaspoons of kosher salt
20 turns of the pepper grinder
1 teaspoon Cajun seasoning, or to taste
1/2 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of white pepper
2 teaspoons of paprika
1 teaspoon of dried thyme, crushed
Preheat oven to 250 degrees. Remove giblets from chicken if it has them. Place the chicken into a roasting pan.
In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate overnight if possible, to marinate. If you forget to marinate the chicken overnight, it can be cooked right away with delicious results. If cooking right away, roughly chop the onion and stuff into the cavity of the chicken. If marinating overnight, wait to stuff the onion in the chicken until just before roasting.
Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temperature is between 175 and 180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.
Ginna Parsons is the Daily Journal's food/home/garden editor.