Cajun Sticky Chicken

Source: Marbalet's Kitchen

Paul Prudhomme said his mother called this "Cajun Sticky Chicken," but that it really is caramelized chicken, due to the drippings that caramelize in the bottom of the pan. There are other versions of this recipe on the internet, but I got this one several years ago from Paul Prudhomme's PBS TV show. Chef Paul has many cookbooks out that I really enjoy, Pure Magic-using his Magic Seasoning Blends, The Prudhomme Family Cookbook, etc.

2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Combine all ingredients together. Wash a 3 to 3 1/2 pound whole chicken fryer-rub the spice mixture into the skin and inside the chicken cavity. Place the chicken into an oven-proof baking bag and seal. Refrigerate overnight or 24 hours.

24 hours later, remove and discard the oven-proof baking bag. Stuff the chicken cavity with 1 cup chopped onion. Roast the chicken, uncovered, breast-side-down, at 250F for 5 hours, basting every 15 minutes with the pan juices/drippings. The juices will begin to caramelize on the bottom of the pan and the chicken will eventually become golden brown. Let chicken rest 15 minutes, at least, before serving, to retain moistness.
The chicken meat will be pinkish due to the low oven temperature-using an instant-read thermometer, insert it into the breast (breast should register 170F) or thick part of the thigh (thigh should register 180F) . If you really want to make sure that you have a fully cooked chicken, and the pinkish meat color scares you-you can bake this whole chicken for 45 minutes to 1 hour at 350F, uncovered.

If you like a crisper skinned chicken, raise the oven temperature to 350-375F and watch chicken, carefully, and just brown the skin-you will still need to let your chicken rest 15 minutes before carving.



Note: Salmonella is killed at 145F.