Revisiting an old recipe from Gail's Recipe Swap

I had not made this in a long time, but I must say it is the moistest chicken I have ever made. The skin gets crispy, and the flavors are awesome. I put lots of onion inside the bird and laid it on a bed of onion to cook. I turned over halfway through to let the skin crisp on the breast. Mine was done in four hours for a 3+ lb.

Mimi's Sticky Chicken
1 (3-4 pounds) whole chicken
4 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste Cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
2 teaspoons paprika
1 teaspoon dried thyme, crushed
1 medium onion, cut into chunks
Instructions
Preheat the oven to 250 degrees F.
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.
When ready to roast, add onion to the cavity of the chicken.
Roast uncovered, breast side down at 250 degrees F 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 175 degrees F when an instant-read thermometer is inserted into the thickest part of the thigh. Depending on your oven, the time may vary more or less! Let rest 10 to 15 minutes before carving.

Interesting recipe. Paul Prudhomme has a sticky chicken recipe in his Louisiana Cookbook, but I've never tried making it.

-Paul W.

[Jenise]

So "sticky chicken" is a thing? Paul's version would be a lot like this one that Karen shared, I think.

Prudhomme says that it is a recipe that his mother used for old hens and roosters. Hence the long, slow cooking period. I haven't had a chance to compare the two recipes side-by-side.

-Paul W.

I'd've expected something called Sticky Chicken to have sugar in it somewhere.

[Jenise]

Here's one I found on the internet, claimed to be from a newspaper article printed some 25 or 30 years ago, and called Mama Prudhomme's Sticky Chicken.

3 teaspoons salt
2 teaspoons paprika
1 1⁄2 teaspoons cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
1 (6 lb) baking hen
2 cups chopped onions (or more)
2 cups chicken broth, pref. homemade (or more)

The instructions are almost identical to Karen's. Whole chicken, marinated for two days, then stuffed with onions and baked at 250F for "four hours or so".

Another recipe I saw that also declared itself to be from Prudhomme's own book was similar in seasoning but with more items, and the chicken was cut into pieces and boiled.

It sure sounds good!