Mimi's Sticky Chicken



D

Damsel

Guest
Well, I finally got around to making Mimi's famous Sticky Chicken. The
moistness of the meat is amazing! Love it, love it, love it!

I did make one change before roasting it. I had rubbed it down, inside and
out, with the recommended seasonings, and put it in the fridge to do its
thing overnight. A couple hours later, I started getting a little nervous
about all the black, white, and cayenne pepper, and tasted a little from
the bowl I had combined the seasonings in. Whoooooooooa! I'm glad I
checked. You've never seen anyone rinse a chicken as fast and as
thoroughly as I did! LOL! For those who don't know, I think marshmallows
are too hot. <G> I used Penzey's Lemon-Garlic Marinade and some Florida
Seasoning instead.

Crash said he didn't like so many onions, so next time, we're going to use
a combo of onions, garlic, celery, and carrots. The seasonings are still
up in the air, but they won't be Cajun. My tongue screams out in pain at
the mere thought! LOL!

So basically, I'm changing everything except the technique. And of course,
the technique *is* the recipe. People's tastes vary as far as seasonings,
but Mimi's method is great, and we'll continue to use it. This will be a
good wintertime meal, as the five hours of oven time will keep the house
toasty warm.

Crash and I have very happy tummies. :)

OH! The recipe - duh!


* Exported from MasterCook *

Mimi's Sticky Chicken

Recipe By :Mimi Hiller
Serving Size : 4 Preparation Time :0:15
Categories : poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken -- about 3 pounds
1 cup onions -- chopped

Combine all spices (first 8 ingredients) in small bowl. Rinse chicken,
inside and out. Drain well. Rub spice mixture over skin and the inside of
chicken. Place in a resealable plastic bag, seal and refrigerate
overnight.

When ready to roast, stuff cavity with onions. Place chicken breast side
down in roasting pan. Roast uncovered at 250ºF (that's not a typo...it's
really 250º! Anything over 225º is safe as long as the chicken reaches an
internal temperature of at least 155º, which this does, and more) for about
5 hours. Baste occasionally with pan juices or until pan juices start to
caramelize on bottom of pan and chicken is golden brown.

Source:
"www.cyber-kitchen.com"
Copyright:
"©Mimi Hiller, 1985-2001"
Start to Finish Time:
"5:00"

- - - - - - - - - - - - - - - - - - -

NOTES : This is the best and easiest roast chicken you've ever tasted. It
seems a little strange, but it's the only one my family will eat, and
company loves it, too!


--
CLICK DAILY TO FEED THE HUNGRY
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http://www.stopthehunger.com/
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"Damsel" <[email protected]> wrote in message
news:[email protected]...
> Well, I finally got around to making Mimi's famous Sticky Chicken. The
> moistness of the meat is amazing! Love it, love it, love it!
>
> I did make one change before roasting it. I had rubbed it down, inside
and
> out, with the recommended seasonings, and put it in the fridge to do its
> thing overnight. A couple hours later, I started getting a little nervous
> about all the black, white, and cayenne pepper, and tasted a little from
> the bowl I had combined the seasonings in. Whoooooooooa! I'm glad I
> checked. You've never seen anyone rinse a chicken as fast and as
> thoroughly as I did! LOL! For those who don't know, I think
marshmallows
> are too hot. <G> I used Penzey's Lemon-Garlic Marinade and some Florida
> Seasoning instead.

I douse it with a ton of kosher salt and old bay seasoning. Most of the time
I forego the onion mainly because I don't remember.

THe only thing about old bay seasoning is, in my opinion, the drippings make
crappy gravy. But Mimi's chicken doesn't need gravy.
 
"rmg" <[email protected]> said:

>I douse it with a ton of kosher salt and old bay seasoning. Most of the time
>I forego the onion mainly because I don't remember.
>
>THe only thing about old bay seasoning is, in my opinion, the drippings make
>crappy gravy. But Mimi's chicken doesn't need gravy.

That's okay, I'm not a big fan of Old Bay anyway. But now that you bring
up gravy, I'll start thinking along those lines when selecting seasonings.
Sage is over-rated for poultry, IMHO.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/
 
On Sat 28 May 2005 08:39:47p, Damsel wrote in rec.food.cooking:

> Well, I finally got around to making Mimi's famous Sticky Chicken. The
> moistness of the meat is amazing! Love it, love it, love it!
>
> I did make one change before roasting it. I had rubbed it down, inside
> and out, with the recommended seasonings, and put it in the fridge to do
> its thing overnight. A couple hours later, I started getting a little
> nervous about all the black, white, and cayenne pepper, and tasted a
> little from the bowl I had combined the seasonings in. Whoooooooooa!
> I'm glad I checked. You've never seen anyone rinse a chicken as fast
> and as thoroughly as I did! LOL! For those who don't know, I think
> marshmallows are too hot. <G> I used Penzey's Lemon-Garlic Marinade
> and some Florida Seasoning instead.
>
> Crash said he didn't like so many onions, so next time, we're going to
> use a combo of onions, garlic, celery, and carrots. The seasonings are
> still up in the air, but they won't be Cajun. My tongue screams out in
> pain at the mere thought! LOL!
>
> So basically, I'm changing everything except the technique. And of
> course, the technique *is* the recipe. People's tastes vary as far as
> seasonings, but Mimi's method is great, and we'll continue to use it.
> This will be a good wintertime meal, as the five hours of oven time will
> keep the house toasty warm.
>
> Crash and I have very happy tummies. :)
>
> OH! The recipe - duh!
>
>
> * Exported from MasterCook *
>
> Mimi's Sticky Chicken
>
> Recipe By :Mimi Hiller
> Serving Size : 4 Preparation Time :0:15
> Categories : poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 teaspoons salt
> 1 teaspoon paprika
> 3/4 teaspoon cayenne pepper
> 1/2 teaspoon onion powder
> 1/2 teaspoon thyme
> 1/2 teaspoon white pepper
> 1/4 teaspoon garlic powder
> 1/4 teaspoon black pepper
> 1 whole roasting chicken -- about 3 pounds
> 1 cup onions -- chopped
>
> Combine all spices (first 8 ingredients) in small bowl. Rinse chicken,
> inside and out. Drain well. Rub spice mixture over skin and the inside
> of chicken. Place in a resealable plastic bag, seal and refrigerate
> overnight.
>
> When ready to roast, stuff cavity with onions. Place chicken breast
> side down in roasting pan. Roast uncovered at 250ºF (that's not a
> typo...it's really 250º! Anything over 225º is safe as long as the
> chicken reaches an internal temperature of at least 155º, which this
> does, and more) for about 5 hours. Baste occasionally with pan juices or
> until pan juices start to caramelize on bottom of pan and chicken is
> golden brown.
>
> Source:
> "www.cyber-kitchen.com"
> Copyright:
> "©Mimi Hiller, 1985-2001"
> Start to Finish Time:
> "5:00"
>
> - - - - - - - - - - - - - - - - - -
> -
>
> NOTES : This is the best and easiest roast chicken you've ever tasted.
> It seems a little strange, but it's the only one my family will eat, and
> company loves it, too!
>
>

we like "reasonably" hot, and I make the recipe as specified except reduce
the cayenne to 1/4 teaspoon.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
 
On Sat 28 May 2005 10:42:15p, Damsel wrote in rec.food.cooking:

> Wayne Boatwright <[email protected]> said:
>
>>we like "reasonably" hot, and I make the recipe as specified except reduce
>>the cayenne to 1/4 teaspoon.
>
> There is no such thing as reasonably hot. LOL!
>
> Carol
>

You should probably stuff yours with marshmallows! <veg>

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
 
Wayne Boatwright <[email protected]> said:

>On Sat 28 May 2005 10:42:15p, Damsel wrote in rec.food.cooking:
>
>> Wayne Boatwright <[email protected]> said:
>>
>>>we like "reasonably" hot, and I make the recipe as specified except reduce
>>>the cayenne to 1/4 teaspoon.
>>
>> There is no such thing as reasonably hot. LOL!
>
>You should probably stuff yours with marshmallows! <veg>

ROFLMAO! Then it would be *really* sticky chicken!

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/
 
Damsel wrote:
> Well, I finally got around to making Mimi's famous Sticky Chicken. The
> moistness of the meat is amazing! Love it, love it, love it!
>

Why is it called sticky? Does it get gooey?

-L.
 
"-L." <[email protected]> said:

>Damsel wrote:
>> Well, I finally got around to making Mimi's famous Sticky Chicken. The
>> moistness of the meat is amazing! Love it, love it, love it!
>
>Why is it called sticky? Does it get gooey?

Ours didn't, but it was probably because I forgot to baste it. There was
some stickiness going on in the pan, though. This is a great recipe!

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/
 
In article <[email protected]>,
[email protected] wrote:

> Well, I finally got around to making Mimi's famous Sticky Chicken. The
> moistness of the meat is amazing! Love it, love it, love it!
(snip)
>
> OH! The recipe - duh!
>
>
> * Exported from MasterCook *
>
> Mimi's Sticky Chicken
>
> Recipe By :Mimi Hiller
(snippage)
> 1 whole roasting chicken -- about 3 pounds

Carol, that's about the smallest roasting chicken I've seen -- is it
really just a whole fryer? Anyone know how it would do with a real
roaster - maybe 4-6#?
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
 
Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking

> In article <[email protected]>,
> [email protected] wrote:
>
> > Well, I finally got around to making Mimi's famous Sticky
> > Chicken. The moistness of the meat is amazing! Love it, love
> > it, love it!
> (snip)
> >
> > OH! The recipe - duh!
> >
> >
> > * Exported from MasterCook *
> >
> > Mimi's Sticky Chicken
> >
> > Recipe By :Mimi Hiller
> (snippage)
> > 1 whole roasting chicken -- about 3 pounds
>
> Carol, that's about the smallest roasting chicken I've seen -- is
> it really just a whole fryer? Anyone know how it would do with a
> real roaster - maybe 4-6#?

Doesn't the recipe say...yada yada... till internal temp is 155F?
The basting should stop the chicken from drying out, shouldn't it?

Or do the leg twist thingie or the stab the leg "juices run clear
thingie"


If you're worried just season the bird accordingly and drop it in a
crockpot on a raft/platform of celery or carrots or onions.(No Liquids)

Last Thought...E-mail Mimi, she'd tell you...she likes you doesn't she?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
 
On Sun, 29 May 2005 08:06:35 -0500, Melba's Jammin'
<[email protected]> wrote:

>In article <[email protected]>,
>[email protected] wrote:
>
>> Well, I finally got around to making Mimi's famous Sticky Chicken. The
>> moistness of the meat is amazing! Love it, love it, love it!
>(snip)
>>
>> OH! The recipe - duh!
>>
>>
>> * Exported from MasterCook *
>>
>> Mimi's Sticky Chicken
>>
>> Recipe By :Mimi Hiller
>(snippage)
>> 1 whole roasting chicken -- about 3 pounds
>
>Carol, that's about the smallest roasting chicken I've seen -- is it
>really just a whole fryer? Anyone know how it would do with a real
>roaster - maybe 4-6#?

I saw a small chicken called a "poulet" at the butcher the other day
and was told it was something along the lines of a Rock Cornish game
hen. I would have bought it except that my refrigerator is backed up
on meat right now.

Sue(tm)
Lead me not into temptation... I can find it myself!
 
"Melba's Jammin'" wrote in message
> [email protected] wrote:
>
>> Well, I finally got around to making Mimi's famous Sticky Chicken. The
>> moistness of the meat is amazing! Love it, love it, love it!
> (snip)
>>
(recipe snipped)
>
> Carol, that's about the smallest roasting chicken I've seen -- is it
> really just a whole fryer? Anyone know how it would do with a real
> roaster - maybe 4-6#?
> --
> -Barb

I hope it would be fine with a 4# bird? The days of 3-pound chickens are
long gone around here - most "fryers" sold are 4 pounds or a little over and
are certainly more mature. I think the 3-pounders must all go to KFC,
McDonald's and the like, since I can never find them. Is that true
everywhere?

OB Food: We cooked up this recipe for one of our favorite quick-and-easy
dishes in our electric frying pan: Cut up a frying chicken, brown if you
wish, put in frying pan along with celery, carrots, potatoes (and a little
onion, if you want). I usually add 2 or 3 chicken bouillon cubes and
always (shoot me) a can of cream of chicken soup and some chicken broth.
Salt and pepper to taste and I add whatever other seasoning I fancy that
day. Simmer on lowest heat and go do something else for about an hour.

Dora
 
On Sun 29 May 2005 07:50:41a, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking
>
>> In article <[email protected]>,
>> [email protected] wrote:
>>
>> > Well, I finally got around to making Mimi's famous Sticky
>> > Chicken. The moistness of the meat is amazing! Love it, love it,
>> > love it!
>> (snip)
>> >
>> > OH! The recipe - duh!
>> >
>> >
>> > * Exported from MasterCook *
>> >
>> > Mimi's Sticky Chicken
>> >
>> > Recipe By :Mimi Hiller (snippage)
>> > 1 whole roasting chicken -- about 3 pounds
>>
>> Carol, that's about the smallest roasting chicken I've seen -- is
>> it really just a whole fryer? Anyone know how it would do with a
>> real roaster - maybe 4-6#?
>
> Doesn't the recipe say...yada yada... till internal temp is 155F?
> The basting should stop the chicken from drying out, shouldn't it?

Sure it would.

> Or do the leg twist thingie or the stab the leg "juices run clear
> thingie"

Using the twist thingie would test done before this cooking method is over.
The chicken is waaay tender, but delicious.

> If you're worried just season the bird accordingly and drop it in a
> crockpot on a raft/platform of celery or carrots or onions.(No Liquids)

The crockpot would not achieve the desired effect. This recipe depends on
the dry heat of an oven.

> Last Thought...E-mail Mimi, she'd tell you...she likes you doesn't she?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
 
Melba's Jammin' <[email protected]> said:

>In article <[email protected]>,
>[email protected] wrote:
>
>> Well, I finally got around to making Mimi's famous Sticky Chicken. The
>> moistness of the meat is amazing! Love it, love it, love it!
>(snip)
>>
>> OH! The recipe - duh!
>>
>> * Exported from MasterCook *
>>
>> Mimi's Sticky Chicken
>>
>> Recipe By :Mimi Hiller
>(snippage)
>> 1 whole roasting chicken -- about 3 pounds
>
>Carol, that's about the smallest roasting chicken I've seen -- is it
>really just a whole fryer? Anyone know how it would do with a real
>roaster - maybe 4-6#?

Mine was 4.45 pounds. Worked great!

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/
 
In article <[email protected]>,
[email protected] wrote:

> Melba's Jammin' <[email protected]> said:
>
> >In article <[email protected]>,
> >[email protected] wrote:
> >(snippage)
> >> 1 whole roasting chicken -- about 3 pounds
> >
> >Carol, that's about the smallest roasting chicken I've seen -- is it
> >really just a whole fryer? Anyone know how it would do with a real
> >roaster - maybe 4-6#?
>
> Mine was 4.45 pounds. Worked great!
>
> Carol

All righty, then. I roasted a 5# birdy for supper. (two frozen Tyson
birdies from Sam's a few months ago) Spur of the moment, though, so I
didn't use that spice blend or method. Took dinner to The Widow
Geraldine -- she had back surgery a coupla weeks ago and is rehab-ing at
a nearby nursing home. Doesn't like the food. (Now there's a
surprise.) I brought roast chicken, roasted skin-on spuds, baked beans,
mixed green salad, dressing. No dessert. Wasn't bad -- and she loved
it.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
 
In article <[email protected]>, Monsur Fromage du
Pollet <[email protected]> wrote:

> Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking

> > >
> > > * Exported from MasterCook *
> > >
> > > Mimi's Sticky Chicken
> > >
> > > Recipe By :Mimi Hiller
> > (snippage)
> > > 1 whole roasting chicken -- about 3 pounds
> >
> > Carol, that's about the smallest roasting chicken I've seen -- is
> > it really just a whole fryer? Anyone know how it would do with a
> > real roaster - maybe 4-6#?
>
> Doesn't the recipe say...yada yada... till internal temp is 155F?
> The basting should stop the chicken from drying out, shouldn't it?

You say so, I guess it's true.

> If you're worried just season the bird accordingly and drop it in a
> crockpot

I'd eat birdcage grit first.
Somehow my question didn't come across the way I'd intended.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
 
On 29 May 2005 01:10:55 -0700, "-L." <[email protected]> wrote:

>
>
>Damsel wrote:
>> Well, I finally got around to making Mimi's famous Sticky Chicken. The
>> moistness of the meat is amazing! Love it, love it, love it!
>>
>
>Why is it called sticky? Does it get gooey?
>
>-L.

The meat has a sticky consistency in your mouth. Not a bad thing,
BTW. It's wonderful. Also Carol's concern about the heat level is a
non-issue. It cooks long enough that the capsaicin (or whatever) is
greatly reduced in intensity. It's a fine recipe. Like Carol, D
alters it for her needs: Reduced sugar for a South Beach diet.


modom
 
Melba's Jammin' <[email protected]> said:

>All righty, then. I roasted a 5# birdy for supper. (two frozen Tyson
>birdies from Sam's a few months ago) Spur of the moment, though, so I
>didn't use that spice blend or method. Took dinner to The Widow
>Geraldine -- she had back surgery a coupla weeks ago and is rehab-ing at
>a nearby nursing home. Doesn't like the food. (Now there's a
>surprise.) I brought roast chicken, roasted skin-on spuds, baked beans,
>mixed green salad, dressing. No dessert. Wasn't bad -- and she loved
>it.

You're a good friend. :)

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/
 
Monsur Fromage du Pollet at [email protected] wrote on 5/29/05 10:50 AM:

>> Carol, that's about the smallest roasting chicken I've seen -- is
>> it really just a whole fryer? Anyone know how it would do with a
>> real roaster - maybe 4-6#?
>
> Doesn't the recipe say...yada yada... till internal temp is 155F?
> The basting should stop the chicken from drying out, shouldn't it?
>
> Or do the leg twist thingie or the stab the leg "juices run clear
> thingie"
>
>
> If you're worried just season the bird accordingly and drop it in a
> crockpot on a raft/platform of celery or carrots or onions.(No Liquids)

Putting a **whole** 4lb or larger chicken in a crockpot is a one way ticket
to Salmonella City....on a high-speed express train!

Cut up chicken, sure, no problem. But a chicken that large...at the low
temps of a crock pot...would cause the parts of that chicken towards the
center of the pot to be at unsafe temps for far too long. There's too much
mass for the heat to penetrate.

All the crock pot cookbooks I've seen advise against cooking a whole chicken
in them. They use chicken parts, but never a whole chicken. Small cornish
hens is another story--their mass is not as great.
 
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