Great recipe for pastured poultry

Anything that has a high diet of grass must be cooked slower due to less fat in the meat. Here is a great recipe for pastured poultry, from a woman named Allison.

My husband simply could not get enough of my latest test recipe. Called Roast Sticky Chicken, I found this recipe, along with its very own FAQ, at Busy Cooks on About. The introduction to the recipe states, “Please try it and you will never roast chicken any other way.” I’d have to agree with that statement, because it is one delicious chicken!

You need to start this the night before you plan to serve it, as the chicken needs to sit overnight to absorb the spice rub. The secret to this scrumptious chicken has got to be the baking method. It’s slow-cooked in a 250°F oven for 5 hours, which makes the meat come out tender and juicy. It’s so good that we almost finished the entire chicken among the three of us! I guess that must mean this chicken is a definite five-star main entrée, in our opinion.

Until next time,
Have a good week and good eating!
Allison
Roast Sticky Chicken

By Allison
Makes 6 servings
Ingredients:
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
_ tsp. garlic powder
_ tsp. black pepper
1 large roasting chicken
1 cup chopped onion

Preparation:
In a small bowl, thoroughly combine all the spices. Remove the giblets from chicken; clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag; seal and refrigerate overnight.

When ready to roast the chicken, stuff cavity with onions and place in a shallow baking pan. Roast, uncovered, at 250°F for 5 hours. After the first hour, baste the chicken occasionally (about every 30 minutes or so) with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Let the chicken rest about 10 minutes before carving.