Mothers Sticky Roasted Chicken Cajun Recipes

MAMA PRUDHOMME'S STICKY ROASTED CHICKEN

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.

ROASTED STICKY CHICKEN

Steps:

• Thoroughly combine all the spices. Remove the giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture both inside and out of the chicken, making sure it is evenly distributed and down deep into the skin. I also like to put some under the skin. Refrigerate overnight in a sealable plastic bag.
• When ready to roast chicken, stuff the cavity with the onion, and place in a shallow baking pan. Roast, uncovered, at 250º for 5 hours (yes, that isn't a typo, for five hours).
• After the first hour, baste the chicken occasionally (then every half hour or so) with the pan juices. The pan juices will start to caramelize on the bottom of pan. The chicken will turn golden brown. As with most cooked meat, let the chicken rest about 10 minutes before carving.

STICKY CHICKEN

Steps:

• In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. 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 a re-sealable plastic bag, seal and refrigerate over night.
• When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

STICKY CHICKEN

Steps:

• Combine seasoning mix ingredients.
• Genereously sprinkle both sides of the chicken pieces with about 4 t of the seasoning mix.
• Combine remaining seasoning mix with the flour in a paper or plastic bag.
• Generously dust each chicken piece with the seasoned flour.
• Reservce leftover flour to make the roux.
• In large skillet, heat 1 inch of oil to 230-250.
• Cook chicken pieces in the hot oil, maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry.
• Cook pieces of similar size together to ensure even cooking.
• Boil with skin side down about 20 min, then on the other side until tender, about 15 min more.
• Drain on paper towels.
• Remove skillet from heat and let cool 15 min.
• Pour the oil into a large glass bowl, leaving the sediment in the pan.
• Pour 1/2 C of the cooled oil back into the skillet and heat over high heat.
• Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 min, whisking constantly (don't let scorch.) Immediately stir in the onions and celery and continue cooking untiil onions are wilted, about 5 min, stirring constantly.
• Remove from heat.
• In a 4-qt saucepan, bring the stock to a boil.
• Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition.
• Then add the boiled chicken pieces and the seqasonings.
• Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing), stirring often.
• Serve immediately over rice or potatoes.

MOTHER'S STICKY ROASTED CHICKEN (CAJUN)

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.