Sunday, April 18, 2010

Mimi's Rotisserie Style Sticky Chicken

Turn a whole chicken into a wonderful home rotisserie style chicken, slow roasted, loaded with flavor and as tender as can be!

Mimi's Rotisserie Style Sticky Chicken

There must be a hundred sticky chicken recipes on the internet for how to make a homemade rotisserie chicken, every one different from what I consider to be the original sticky chicken - Mimi's.

Several years back when I had a few extra mouths to feed and was working more than full time, I did the once a month freezer method of cooking. This sticky chicken was one of the most popular chicken recipes back then to make ahead and reserve the meat for casseroles. It's one of the carryovers I have held onto all these years, and that I still love today.

Even this original sticky chicken recipe has taken on a life of its own across the internet as often happens, but it is rarely credited to the original creator of it, Mimi Hiller, who came up with the seasonings and specific method back in the mid-80s.  The chicken slow roasts at 250 degrees for 5 hours. Yes, you read that right - 250 degrees. 5 hours. Which seems to frighten the heck out of some people. Ms. Hiller claims that it's safe however stating that "...anything over 225 degrees is safe as long as the chicken reaches an internal temperature of at least 155 degrees, (which this does, and more) for about 5 hours."

Still, I suppose that I should throw in a disclaimer here about how the federal government a/k/a the U.S. Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees F or higher. So there. I told you. You should therefore proceed with this recipe with that knowledge.
The result of this slow roasting is an incredibly tasty chicken that is both infused with flavor throughout, but is also fall apart tender and juicy, and is somewhat reminiscent of the rotisserie style deli chickens that are so popular these days. I have made this chicken multiple times since those days back then and with absolutely no ill effects and I'm still around, however... if you have concerns about cooking at that low of a temperature, bump up your temperature and adjust the cooking time accordingly. The flavor from the rub will be great ... I just can't vouch for the same exact result. You'll want an internal temperature somewhere around 175/180 degrees, when an instant read thermometer is inserted in the thigh.

If you remember, put this chicken together the night before so that it marinates overnight with the seasoning rub, but I've forgotten and just roasted it immediately after applying the rub with excellent results too.  Grab an extra large chicken or do a couple of smaller chickens when you find them on sale and roast them to shred up and freeze for future meals.  This rub is so delicious, I'm thinking I might even spatchcock a chicken and try this rub on the ole grill.  It'll be a different experience than this, but I cannot imagine it would be anything but delicious.

This is just one of many ways to roast a chicken, but it is one of the best I've ever eaten. Don't limit the spice mixture to only roasted chicken - there are many applications it can be used for. I'm thinking that it'd be a darned good blackening rub even, if I ever venture outside to smoke out my neighbors with a blackened dish out on the grill one evening. Enjoy.


Recipe: Rotisserie Style Sticky Chicken

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 5 hours | Yield: About 6 to 8 servings


Ingredients
  • 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 of Cajun seasoning (like Slap Ya Mama), 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
Instructions

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 did not remember to do this, I've cooked them right away also and it is excellent. 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 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.

Tip: Roast two chickens at a time and reserve one for use in other dishes. Check out Ten Delicious Things to Do With a Rotisserie Chicken!

Slow Cooker Version: Prepare the chicken as above and refrigerate overnight to marinade if desired. Halve 2 small onions and place in the bottom of a 6 quart crockpot along with 6 to 8 whole red potatoes. You may also line bottom of crockpot with balled up aluminum foil instead of the vegetables if you prefer. Place seasoned chicken on top, cover and cook on low for about 6 to 7 hours or high for 3 to 4 - actual time will be dependent on size of chicken. Chicken will be done when an instant read thermometer inserted at the thickest part of the thigh registers 175 degrees F. Use a long fish spatula to extract the chicken whole if possible and let rest before carving. Defat the drippings if desired to make a gravy, or cool, transfer to refrigerator and scoop off fat, freezing the remaining broth for another use. Chicken will be very tender that it may fall off the bone, so this method of preparation is not recommended for a presentation pretty chicken.

Disclaimer: The U.S. Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher. You should proceed with this recipe with that knowledge and at your own risk.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Adapted from a 1980s recipe by Mimi Hiller
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Delicious things to do with a Rotisserie Chicken
Oven Roasted Chicken with Butter Pan Sauce
Spicy Ginger Garlic Chicken
Spicy Sweet Bacon Chicken Breasts
Roasted Balsamic Chicken Thighs

Posted by on April 18, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

36 comments:

  1. Here's a recipe for sticky chicken in the crockpot that I stumbled upon a while back...

    http://newlyweds.wordpress.com/2008/09/26/sticky-chicken-in-crock-pot/

    I always use breast on the bone and a frozen veggie mix w/ onions, carrots, and celery. We eat a couple of breast for dinner and I freeze the rest for recipes that call for cooked chicken. It also make a great chicken broth. Couldn't be easier!!!

    ReplyDelete
  2. I just joined Foodblogs and saw this post, I had to stop by. Mimi's Chicken is so tasty. It was the first roasted chicken I ever made and it was so simple. Although I don't think mine looked nearly as tasty as yours.

    I really love your blog. You have so many recipes on here I want to try!

    ReplyDelete
  3. I roast chicken in my crockpot all the time! I set it up on aluminum foil balls so it stays just above the drippings giving it more of the rotisserie effect. I just do 8 hrs on low =) Hope that helps.

    ReplyDelete
  4. This is one awesome recipe. I am so glad that you posted it. Thanks for sharing,

    ReplyDelete
  5. How funny! Back in the first days of my online adventure (12 yrs ago!) I belonged to a food message board at Ivillage. We all used to make this recipe. I haven't made it in ages!

    ReplyDelete
  6. "Spatchcock"? Um...translation please : ) I am drooling over this recipe. I'll certainly be trying it soon. YUM!

    ReplyDelete
  7. Robin, I was thinking about that aluminum foil thing - seems I remember that from way back when too! Will definitely do that.

    LOL Krista!! It's basically just butterflying a whole chicken so that it lays flat. Kinda funny looking actually!!

    ReplyDelete
  8. I am so in love with rotisserie chickens right now... So, Will be hanging on to this recipe for when i get back

    ReplyDelete
  9. Wow!! SO golden brown!! I'm drooling here!

    ReplyDelete
  10. Amazing! Of course I'd just want to rip off the skin and eat it all before anyone else was the wiser.

    ReplyDelete
  11. This looks wonderful, Mary. I have a chicken thawing in the fridge for tomorrow's dinner. This would be an excellent recipe to try. I hope you are having a wonderful day. Blessings...Mary

    ReplyDelete
  12. Now that's a roast chicken I can get behind!

    ReplyDelete
  13. I have GOT to try this! The photo alone is enough to make me copy the recipe and then to read what you had to say cinched it.
    Can't wait!

    ReplyDelete
  14. This is one gorgeous bird Mary....I could eat roasted chicken every week and this will be a great one to try. Thanks!

    ReplyDelete
  15. Saw your profile on another page. Glad I read your informative and well-written blog. That chicken looks amazing. Look forward to following you here. Cheers!

    ReplyDelete
  16. Well, the photo tells it all! It looks delicious and I will be giving this a try. Bet it is great and it sounds easy enough as well.

    ReplyDelete
  17. Mary, as soon as I stop here, my tummy growls...it would be hard to pick a favorite....you got some mighty fine looking goodies here....I bet it smells real good at your house.

    ReplyDelete
  18. Hi Mary,

    I made this yesterday and it was wonderful! My 3 little ones, who never eat much meat, ate! Thank you so much for sharing!

    Tracie

    ReplyDelete
  19. Tracie you're so welcome! Glad to hear that your family enjoyed it. Thanks for taking the time to come and let me know.

    ReplyDelete
  20. Oh, WOW! I made this for dinner and it was fantastic. My entire family loved it! Thanks again!

    ReplyDelete
  21. Thanks so much Angela! So glad that you enjoyed it.

    ReplyDelete
  22. I'm making the sticky chicken and your recipe for pound cake for dinner tomorrow. I'm so excited!!! I'm a little worried about the cooking time, though. I bought a 7-8lb chicken and am wondering if I should increase the baking time by a few hours or just keep it at 5 hrs??? Thanks for publishing your recipes. My family loves them!

    ReplyDelete
  23. Hmmm... this recipe is written for a smaller bird & I have never done this low temp with that large of a bird so I would advise an instant read thermometer, or else using a basic roasting recipe at a higher temp. You're gonna have to use temperature as your gauge to make sure that it is done & I don't know how long that will be.

    I would suggest since it is so large doing one of my roasting recipes and trying this at another time with a smaller bird. For that size bird to roast at 350 would take about 2 hours, maybe a little longer. Trust in the thermometer though!! You want about 170/175 on the thickest part of the thigh - taking care not to touch the bone with the thermometer.

    ReplyDelete
  24. you forgot to mention that Mimi puts her chickens BREAST SIDE DOWN to cook - the fats from the back meat and legs and thigh meat is drawn down through the breast meat making it extra tender and juicy

    ReplyDelete
  25. also, don't forget that Mimi says to put the chickens BREAST SIDE DOWN to cook - it allows all the fats that are in the dark meats on the back of the chicken to melt down through the breast meat making it tender and juicy!

    ReplyDelete
    Replies
    1. Mine is a variation of the original and I really don't find it necessary to flip the chicken breast side down since it cooks low and slow, but you're right - I should mention that in the post itself. Thanks for the reminder!

      Delete
    2. oh my, I certainly did not mean to double-post. my apologies :)

      Delete
    3. Oh no need to apologize!! It's the filter I have to have on to keep the robots away.

      Delete
  26. I've never attempted roasting a whole chicken but I love the rotisserie ones at Rouse's. I think I'll give it a try now.

    ReplyDelete
    Replies
    1. I just love this recipe Marixi. Please let me know what you think about it - enjoy!!

      Delete
  27. I've made this just about every other Saturday now, and can't stop raving about it to others. I have a chicken in the oven now, I'm trying it breast side down this time to see if it's any different based on a previous post. Thanks for putting this out there!

    ReplyDelete
    Replies
    1. It really is a great chicken isn't it? Let me know what you think about the breast down roasting!

      Delete
  28. I stumbled across this during a Google search and have been making it just about every other Saturday for the past 2 months. I do cook mine on a rack in a roasting pan so I have to use a little chicken stock to baste with, I have one in the oven right now :) I'm trying it breast side down to see if there's a difference as one of the other comments mentioned. Thanks for putting this out there!

    ReplyDelete
  29. I have made this chicken about 10 times so I am late posting but thank you very much!!! It tastes better than Boson Market with much more flavor and just as tender. My frozen bird is a tad bit dryer than a fresh one but still amazing!! My husband can eat the entire breast portion by himself.

    ReplyDelete
    Replies
    1. Thanks so much Tomeika! I love this recipe too.

      Delete
  30. I have made this chicken about 10 times and am just now posting but this is the best chicken! Better than Boston Market or any other place you can by rotisserie. Thanks for this.

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails