Moms Gooey Chicken Recipes
MAMA PRUDHOMME'S STICKY ROASTED CHICKEN
Printed in a newspaper about 25 years ago, we have treasured this recipe. In fact, my most effective threat to set things right in the family was threatening to throw out this recipe! It was attributed to Paul P.'s mother. It is borderline hot, fall-apart luscious, crispy skin with a killer gravy. I have made slight changes, such as using a 6# baking hen in place of a 3# chicken, but have adjusted the recipe accordingly. We like hot, so I use half again the quantity of spices but that is at your discretion. So here it is for your enjoyment, never to be lost or God forbid, thrown out!
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
- Place into sturdy plastic bag and refrigerate 2 days or more.
- On the day of the meal, remove hen from refrigerator and bring to room temperature.
- Turn on oven to 250 degrees,.
- Add a bit of oil to a frying pan and gently fry onions until softened.
- Stuff hen with the warm onions and bake for 4 hours or until done.
- Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.
MY MOM'S EASIEST STICKY CHICKEN
Steps:
- Pre-heat the oven to 180°c.
- Place the chicken in an oven-proof baking dish.
- Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
- Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky. (I spoon some of the sauce over the chicken at the 20 minutes mark.)
- Remove from the oven and serve.
MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
MOTHER'S STICKY ROASTED CHICKEN (CAJUN)
Cut this out of a newspaper decades ago, and is still one of our special, favorite meals. The article stated it is Paul Prudhomme's mother's recipe, but that was before we hardly knew who HE was! As a testament to how valued this recipe is, I will tell you that my husband had one day pushed me to my ultimate limit and I threw the recipe out! Wow! That brought him to his knees! After another couple of years, I produced my secret copy of it. He never forgot the lesson! These days, we are more accustomed to highly spiced foods, and I therefore triple the spices. I also let it marinate, refrigerated, for 2 days or even a bit longer to really infuse the flavor.
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
- When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
- Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.
Nutrition Facts : Calories 761.1, Fat 51.4, SaturatedFat 14.7, Cholesterol 255.2, Sodium 1404.2, Carbohydrate 6.8, Fiber 1.5, Sugar 2.7, Protein 64.2
GOOEY CHICKEN
Make and share this Gooey Chicken recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine dressing, preserves, and onion mix in bowl; set aside.
- Salt and pepper chicken.
- Pour dressing mix in a 13 x 9 x - inch baking dish. Place chicken in single file so as they are not on top of each other, skin side down.
- Bake at 375°F for 45 minutes, basting occasionally. Turn chicken over and bake for 35 minutes more, basting occasionally.
- I like to serve this with wild rice, a nice salad, and fresh yeast rolls.
GOOEY CHICKEN
Strange ingredient list, I know, but it really does work well. I've made this many time for pot lucks and no one has ever guessed how the sauce is made. This is very good, and very kid friendly. Also good made with chicken wings, and even pork ribs.
Provided by Abenlen
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into pieces, skin if desired. Season with salt and pepper. Put in a casserole dish and put in oven at 350°F Bake for 30 minutes, then pour off liquid and fat.
- Combine french dressing, cranberry sauce, and soup mix in a small sauce pan. Heat till sauce melts, stirring often. Pour sauce over chicken pieces, cook for another 30 minutes or till done.
- Very good served over rice.
Nutrition Facts : Calories 1432.6, Fat 104.3, SaturatedFat 21.6, Cholesterol 244.2, Sodium 1781.7, Carbohydrate 66.1, Fiber 1.6, Sugar 62.5, Protein 58.9
JAPANESE MUM'S CHICKEN
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
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