A non-beef recipe to try!
Roast Sticky Chicken
4 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon Cayenne pepper
1 teaspoon onion power
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry. 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 resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken, put the onions into the cavity. Make three fist-size balls of aluminum foil and place in crock pot. Place chicken on top of foil. This allows the chicken to roast rather than stew. Do not add any liquid to crock pot. Cover and cook on High for 1 hour. Reduce to Low and cook 7-9 hours
I tried out this chicken recipe yesterday (and I’m making the beef roast one today) left by August mom friend LSM. It was AWESOME! SportsBoy had seconds of JUST the chicken meat and MusicMan almost didn’t get any because he was slow to serve himself and we were chowing down. The most tender chicken ever and the rub was delicious! It’s spicy as you can see with all the peppers in it, but with a great flavor too – the spice doesn’t overpower anything. And it’s just the skin or any meat right up against the skin which were spicy – the rest was just deliciously tender. Best roast chicken ever.
So now – here’s my follow up request as a result of making this recipe. This was my first time (yeah, I know), cooking a whole chicken. It was my first time pulling out the giblets & cleaning out a cavity. I hear that there’s things I could do with those discarded bits and also with the bones which melted right away from the meat?
So, please do share any tried and approved recipes you’ve got for using giblets & bones.
**Note – I added this recipe to the Recipe Page. Yes, I had forgotten about it! I’ll also put the Tortellini Meatball soup in there (also from LSM by way of Mimi. I told you those August Moms were a gold mine of info!). As I try out recipes you guys share here I’ll post them on the page so there is one easy place to find them, but I do want to try them out first so that I can share my own commentary on how things went & the taste verdicts**
Normally, you would make gravy using the giblets. Bones, however, are ideal for making chicken stock. I’m going to try some of those slow cooker recipes on your page. Thanks for sharing!
Okay what I always did with the giblets “back in the day” was I’d boil them for a bit (I don’t recall how long) and then chopped them up and gave them to the KITTIES!!! I never liked giblets — but the cats loved them and the liver (I think I put them in water, brought water to a boil, turned it back down to a simmer, and cooked like 20-30 minutes and then let them cool and sliced or chopped it and added a little each day to the cat’s food).
It’s easy to make chicken stock from the carcass. Here’s a good link. http://www.epicurious.com/recipes/food/views/Chicken-Stock-109143
I usually freeze some in a freezer container and a little in ice cube trays so that I have small portions as well as larger ones. All I ever do with the giblets is throw them out. 🙂