Master spice packet for Roast Sticky Chicken

  • I like to make up a spice packet for my roast sticky chicken and I get two meals from this! As I measure out the dry ingredients, I measure them out into 6-10 baggies making up spice packets for future use! Very easy!

    Meal 1:
    Dry ingredients:
    4 tsp salt
    2 tsp paprika
    1 tsp cayenne pepper
    1 tsp onion powder
    1 tsp thyme
    1 tsp white pepper
    1/2 tsp garlic powder
    1/2 tsp black pepper

    Thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mxture into the chicken, both inside and out, making sure it is evenly distrbuted and down deep into the skin. Place in zipper food storage bag, seal and refrigerate overnight or freeze.

    When ready to roast, stuff cafvity with onions, and place in a shallow baking pan. Roast uncoverd at 250 degrees for 5 hours. After the first hour, bast chicken every 30 minutes with juices. The pan juices will start to carmelize on the bottom of the pan dnd the chicken will turn golden brown. Let chicken rest 10 minutes before carving.

    I just throw it all in a crockpot and cook it for 10 hours with great results, instead.

    Meal 2: (Not finished yet


    Make gravy from the juices of the sticky chicken and place in your fridge for use after you've made a chicken stock.

    Clean all the leftover chicken off the bones.
    Toss the bones back into the crockpot along with whatever veggies are wilting in the fridge. Try to include a quartered onion. Cover this with water and cook for 10 hours. Drain using a cheese cloth reserving the yummy broth.

    Now combine the left over chicken, chicken broth that you just made and the gravy from the night before in the crockpot. Ad desired veggies and simmer either all day or just until the gravy is no longer thick and clumpy.

  • Sounds like a mix I need to make up and keep some ready to go! Thanks for sharing Kris10!