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!
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.

A smaller chicken is used, something under 4 pounds, which 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 claimed that it's safe to roast a small chicken at 250 degrees F 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 reaches 175 degrees F, when an instant read thermometer is inserted into the thickest part of the thigh, without touching bone.

If the only thing that you can find is a larger chicken over 4 pounds, prepare it in the same way, however increase the oven temperature to 350 degrees F, and bake it for about 20 minutes per pound.

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 a couple of smaller chickens when you find them on sale and roast them to shred up and freeze for future meals.

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. Here's how to make it.

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Posted by on April 18, 2010
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