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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 15, 2014
I will NEVER roast a chicken a different way. As with some other folks, I don't always have white pepper, and often add minced garlic in the cavity. That doesn't change the flavor of the chicken. I personally believe drying the chicken and using it as a dry rub overnight makes a big difference, as does the slow roast. I didn't have to adjust the temp to brown the outside...it was like a rotisserie...set it and forget it. The smell is heavenly and my friends have all asked for the dry rub. Have fun making Sunday dinner again!
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