I just call this Roast Sticky Chicken because it does not taste at all like store-bought rotisserie chicken .. but it is fabulous! No need to marinate overnight, though, because it cooks so slowly, there's plenty of time for the spices to soak in (and I've tried it both ways.) And don't throw the giblets away, after washing them, roll them in the spices and put them back inside the cavity with the onion. I made this for my Mom once, and she kept looking in the oven and telling me my chicken was going to be dry - but even she had to admit in the end that it was not at all dry, and now she makes this regularly. The last time I made this, I cooked it in the crockpot for about 5 hours on High, adding a chicken bouillon cube in 1/2 cup water in the bottom to make sure it had enough moisture, and I chopped up some mushrooms to add to that broth - excellent! Next time I'm going to do this again, but I'm also going to remove the skin, because I think it will be plenty tasty and much healthier without it.
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I just call this Roast Sticky Chicken because it does not taste at all like store-bought...