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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 7, 2013
We make this all the time. Always put an onion in the cavity, and I always lay fat, uncut carrots & celery underneath the chickens as if they are a "rack" holding it up. They taste amazing! Also, we usually eat 1 chicken and use the other to make the most amazing chicken soup ever! If you tear off all the chicken, and boil the chicken carcass for at least an hour will the skin etc it will make the best chicken stock! Use the juice from underneath the chicken as well but drain off excess fat (by putting in fridge overnight). Best soup ever!
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