Sticky Chicken

Makes 1 roasted chicken. Recipe is from Beth Colvin. There are as many Sticky Chicken recipes as there are cooks who make it; this is but one variation. It’s a great Sunday afternoon recipe. Pop it in the oven and it’s ready for supper that night. Leftovers go on salads, in sandwiches and in casseroles — a house favorite is chicken and dumplings. The carcass, boiled on low heat for a few hours, makes an excellent stock.

2 tsps. salt

1 tsp. smoked paprika

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. dried thyme

1/2 tsp. white pepper

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1 onion, quartered

1 (4-lb.) roasting chicken

1. Mix together the spices. Rinse the chicken and remove the giblets. Set them aside for stock, if desired. Pat the chicken dry, then rub chicken inside and out with the spice mixture. Put the onion in the cavity and wrap the chicken in plastic wrap. Refrigerate overnight.

2. Preheat the oven to 250 degrees. Place the chicken in a roasting pan, preferably one with a rack to hold the meat up out of its juices. Bake uncovered for 5 hours or until the internal temperature reaches 180 degrees. Let the chicken stand 10 minutes, then carve.