ISO: ISO Mimi...One of my favorite roasted chicken recipes came from the>>>

In Search Of:
O

orchid

Well-known member
"other" place a long time ago. Mimi's Sticky Chicken". Is that recipe originally yours? It will be Sundays dinner and wondered if it should be credited to you.

Mimi's Sticky Chicken - Recipe

Combine:

2 t. salt

1 t. paprika

3/4 t. cayenne powder

1/2 t. onion powder

1/2 t. thyme

1/2 t. white pepper

1/4 t. garlic powder

1/4 t. black pepper

1 whole roasting chicken about 3 lbs.

1 cup chopped onions

1. Rinse chicken, inside and out. Drain well.

2. Rub spice mix over skin and inside chicken.

3. Place in a resealable plastic bag, seal and

refrigerate overnight.

4. When ready to roast, stuff cavity with

onions.

5. Place chicken BREAST SIDE DOWN in roaster.

6. Roast uncovered at 250 deg.F (that's not

a typo, it's really 250). Roast chicken

5 HOURS. Baste occasionally with pan

juices until chicken is golden brown.

 
I wonder if this would work well as a rub for chickens on the rotisserie? I have a new>>

rotisserie for the gas grill to try out and I have 2 chickens in the freezer. I know it won't be "sticky" but I think the flavor would be good for the rotisserie. Any hints on rotisserie cooking anyone?

 
One thing that is important about your equipment is that the spit (rod) should be...

...constructed of one piece, not two pieces that screw together in the middle.

I got a set as a gift a long time ago, and it had a two-piece spit "for easier storage". Well, let's just say it was not a well thought out design, as no spit needs a potentially floppy joint right in the middle. It wouldn't stay together no matter how much I tightened it.

Also, with the forks that hold the meat in place: make sure to securely tighten the set screws that hold the forks in place. I snug them down with a pair of household pliers. Don't over-tighten, or you can strip the threads, but make sure they're snug.

I fold the wings back if there is enough clearance between the burner and the bird, but I always tie the legs together with kitchen string. You can't have them flopping around.

Good luck! We love rotisserie cooking and practically any rub/marinade/injection works well.

One of our favorites is the El Pollo Loco marinade from Todd Wilbur. Excellent! The skin is absolutely fantastic.

I'll post if you would like the recipe.

Michael

 
Michael, I already copied your El pollo loco recipe for the chickens. Then I saw this rub and>>

thought I might do one of each. We have a Fridgedaire(who knew they made grills?)natural gas grill and the rotisserie came with no instructions. I hope it's in the big book of grill instructions. It's quite well constructed and in one piece, but there is a "weight" that looks like it goes on the end, but that's what we're not quite sure of. I'll let you know the outcome. Thanks for the tips.

 
You must log in or register to reply here.
Back
Top