Roasted Sticky Chicken
I really love Costco. As if you didn't already know that. And I really, really love Costco's whole chickens. Great price, great packaging (no leaks) and you get two! But, there is one thing I hate about those chickens... the giblets aren't bagged. I have to reach in the cavity (yuck - what a gross word) and pull out the "stuff". I hate the "stuff". It skeeves me way out. I had to do it twice today because I was roasting two chickens.
Which brings me to my point... a recipe. Not only is this a really delicious roasted chicken, the broth you can make from the leftovers is amazing. The best ever. You'll never taste such delicious chicken soup as you will made from a leftover roasted sticky chicken. Let me just clarify - there is nothing sticky about this chicken. Yet, sticky is part of the name. Weird, huh! Anyways... here is the recipe:

Roasted Sticky Chicken


2 teaspoon salt

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon thyme

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

1 large onion, quartered

Clean one whole chicken. Rub spices on the inside and outside of the chicken. Stuff the cavity (again, gross!) with onions. Roast uncovered at 250 degrees for 5 hours. Baste a few times during the cooking.

The prep time is like 5 minutes. It goes together SO quickly. I love that - I don't have time to mess around with complicated meals right now.

And I know, it takes 5 hours to cook, but that's the secret. I am doing mine at 300 degrees for 4 hours today because I didn't get it in early enough. But don't go higher than 300 degrees. It won't work. This is a great meal if you need to bring food to a friend because you can make two together - one for you and one for them.
Oh, and the smell that fills your house is worth every minute of those five hours.

Bon Appetit!


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