RECIPE: REC: Mimi's Sticky Chicken

RECIPE:
dawn_mo

dawn_mo

Well-known member
made with a whole bone in turkey breast. It smells wonderful already. I slathered it with the rub last nigh and let it sit in the fridge overnight, and just popped it in a 250 degree oven. Since it weighs about 7 pounds, I am assuming it will take longer than the 5 hours indicated in the recipe. I used the first rub listed.http://www.finerkitchens.com/swap/forum16/2_Sticky_Chicken

 
Dawn, question... I just made the first rub listed for tomorrow's dinner.>

and would like to ask you if you added olive oil or lemon juice to yours? Thanks! How was your turkey breast?

 
I didn't notice that in the ingredient list, since I had decided to go with the other rub

I didn't use it. I just checked the original recipe that I have saved and it didn't call for olive oil or lemon juice, but I am sure they wouldn't hurt. The turkey breast turned out great. I bought them frozen on sale for $.98/lb., and after I took all the cooked meat of the bone, I was left with almost 3 pounds of meat. Not bad for a $7 purchase, and so much better than sliced deli turkey. I am making stock with the carcass, and it smells great too.
I really like that rub. I may have to go back and get a few more for the freezer. Let us know how your chicken turns out Barb.

 
I make this all the time, in fact we just got done eating it off the rotisserie today. I never add

oil. Follow the first list of ingredients and you won't be disappointed. If you're doing it in the oven, don't worry about not having juices in the pan. It will take a bit of time before you can start basting if you follow the directions for the low oven temp. We just recently got a rotisserie for the grill and wow does that make a really moist roasted chicken! Love it!

 
I'm getting a new grill, can't wait to try this with the rotisserie, I'll bet it's fab!

 
Dawn, how long did it take to cook a 7 lb turkey breast?

I have a 6 lb chicken marinating and am debating about when to start it!
Thanks

 
Hi Miss Lola, it took approximately a scant 7 hours.

I started checking the internal temp at 6 hours, and took it out when it reached 165 degrees. I let it rest on the stove top for an hour before I took all the meat off the bones. The stock turned out great, so flavorful from the rub on the skin. I will definitely be making this again, and next time I will cook it on my Set It And Forget it rotisserie, that sounds so good.

 
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