That roaster...

Quoted message said:

[Note from a few minutes later: my nextdoor neighbor has shoveled my
walk and steps!]

I did that once when we had snow; the neighbors didn't even say "thank
you". But that's okay. When we had 3 inches of ice right before Christmas
I gave my new neighbors a box of rock salt to de-ice the walk. He was
helping her walk to the car and I ran back inside and said here, put this
down to melt the ice. They, at least, said thank you.

Quoted message said:

I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion
in the cavity is a sweet onion. My bird's 6 lbs and the recipe calls
for 3 lbs, so I expect it may be done some time this evening.

Priscilla

I have yet to try Mimi's sticky chicken. Gonna have to do it the next time
I buy a chicken; I've been hearing about it for years.

Jill

Priscilla Ballou said:

I'm following the recipe for Mimi's Sticky Chicken, and it went into the
oven about 30 minutes ago. Already it smells heavenly. I may open a
window so I can tantalize my neighbors who are out shoveling. ;-) Nah,
that would be mean.

[Note from a few minutes later: my nextdoor neighbor has shoveled my
walk and steps! I asked him what kind of cookies I could bake for him
(tomorrow), and he just asked to borrow my clothes dryer later because
theirs is on the fritz. I do love my neighbors. :-)]

I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion in
the cavity is a sweet onion. My bird's 6 lbs and the recipe calls for 3
lbs, so I expect it may be done some time this evening.

Priscilla

How did it turn out and how long did it take to get done>

Priscilla Ballou said:

I'm following the recipe for Mimi's Sticky Chicken, and it went into the
oven about 30 minutes ago. Already it smells heavenly. I may open a
window so I can tantalize my neighbors who are out shoveling. ;-) Nah,
that would be mean.

[Note from a few minutes later: my nextdoor neighbor has shoveled my
walk and steps! I asked him what kind of cookies I could bake for him
(tomorrow), and he just asked to borrow my clothes dryer later because
theirs is on the fritz. I do love my neighbors. :-)]

I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion in
the cavity is a sweet onion. My bird's 6 lbs and the recipe calls for 3
lbs, so I expect it may be done some time this evening.

Priscilla

How did it turn out and how long did it take to get done>

On Sun 23 Jan 2005 11:40:51a, Priscilla Ballou wrote in rec.food.cooking:

Quoted message said:

I'm following the recipe for Mimi's Sticky Chicken, and it went into the
oven about 30 minutes ago. Already it smells heavenly. I may open a
window so I can tantalize my neighbors who are out shoveling. ;-) Nah,
that would be mean.

[Note from a few minutes later: my nextdoor neighbor has shoveled my
walk and steps! I asked him what kind of cookies I could bake for him
(tomorrow), and he just asked to borrow my clothes dryer later because
theirs is on the fritz. I do love my neighbors. :-)]

I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion in
the cavity is a sweet onion. My bird's 6 lbs and the recipe calls for 3
lbs, so I expect it may be done some time this evening.

I'm sure it will be wonderful, but do post and tell!

When I make this dish I have to leave home after putting it in the oven. I
can't stand smelling it for 5 hours or so, and not being able to taste! <g>

Wayne

On Sun 23 Jan 2005 11:40:51a, Priscilla Ballou wrote in rec.food.cooking:

Quoted message said:

I'm following the recipe for Mimi's Sticky Chicken, and it went into the
oven about 30 minutes ago. Already it smells heavenly. I may open a
window so I can tantalize my neighbors who are out shoveling. ;-) Nah,
that would be mean.

[Note from a few minutes later: my nextdoor neighbor has shoveled my
walk and steps! I asked him what kind of cookies I could bake for him
(tomorrow), and he just asked to borrow my clothes dryer later because
theirs is on the fritz. I do love my neighbors. :-)]

I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion in
the cavity is a sweet onion. My bird's 6 lbs and the recipe calls for 3
lbs, so I expect it may be done some time this evening.

I'm sure it will be wonderful, but do post and tell!

When I make this dish I have to leave home after putting it in the oven. I
can't stand smelling it for 5 hours or so, and not being able to taste! <g>

Wayne

In article <[email hidden]>,

Allan Matthews said:

Priscilla Ballou said:

I'm following the recipe for Mimi's Sticky Chicken, and it went into the
oven about 30 minutes ago. Already it smells heavenly. I may open a
window so I can tantalize my neighbors who are out shoveling. ;-) Nah,
that would be mean.

[Note from a few minutes later: my nextdoor neighbor has shoveled my
walk and steps! I asked him what kind of cookies I could bake for him
(tomorrow), and he just asked to borrow my clothes dryer later because
theirs is on the fritz. I do love my neighbors. :-)]

I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion in
the cavity is a sweet onion. My bird's 6 lbs and the recipe calls for 3
lbs, so I expect it may be done some time this evening.

How did it turn out and how long did it take to get done>

It cooked for 5 hours, which I find odd. It was double the size of the
one in the recipe.

It's OK, but not as much better than a regular roast chicken than I
anticipated. And why is it called "sticky?" The skin was crispy and
the meat was rather dry. The flavor was OK, but I was glad I cut back
on the pepper and cayenne. The best part was the goo in the pan which I
saved, and I deglazed the pan with chicken broth. I think the meat will
be better with gravy in later meals. The chopped sweet onion from the
cavity is awesome!

So I don't anticipate making this recipe again. I'll finish the
leftovers, but it's not making an excellent impression.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

"Priscilla Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm following the recipe for Mimi's Sticky Chicken...
I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion in
the cavity is a sweet onion.

I substitute Old Bay Seasoning for all the spices, since Old Bay contains
the spices Mimi's recipe calls for, for the most part. It's good!

On Sun 23 Jan 2005 07:42:58p, Priscilla Ballou wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Allan Matthews said:

Priscilla Ballou said:

I'm following the recipe for Mimi's Sticky Chicken, and it went into
the oven about 30 minutes ago. Already it smells heavenly. I may
open a window so I can tantalize my neighbors who are out shoveling.
;-) Nah, that would be mean.

[Note from a few minutes later: my nextdoor neighbor has shoveled my
walk and steps! I asked him what kind of cookies I could bake for him
(tomorrow), and he just asked to borrow my clothes dryer later because
theirs is on the fritz. I do love my neighbors. :-)]

I made a couple of changes: all black pepper (cause I had no white
pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion
in the cavity is a sweet onion. My bird's 6 lbs and the recipe calls
for 3 lbs, so I expect it may be done some time this evening.

How did it turn out and how long did it take to get done>

It cooked for 5 hours, which I find odd. It was double the size of the
one in the recipe.

It's OK, but not as much better than a regular roast chicken than I
anticipated. And why is it called "sticky?" The skin was crispy and
the meat was rather dry. The flavor was OK, but I was glad I cut back
on the pepper and cayenne. The best part was the goo in the pan which I
saved, and I deglazed the pan with chicken broth. I think the meat will
be better with gravy in later meals. The chopped sweet onion from the
cavity is awesome!

So I don't anticipate making this recipe again. I'll finish the
leftovers, but it's not making an excellent impression.

Priscilla

Hmmm...not sure what happened. I've always used ~3 pounder. The skin is
crispy but also almost candied (hense, sticky), and the meat is always
moist. I usually serve the "goo" over the meat as well.

Wayne

In article <[email hidden]>,

Wayne Boatwright said:

Hmmm...not sure what happened. I've always used ~3 pounder. The skin is
crispy but also almost candied (hense, sticky),

I must have been missing an ingredient then, since there's nothing in
the rub I put on that would have had that effect.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal