This looks like a great recipe. I like that they are cooking two whole chickens. When you buy organic, they are small, so two makes it worth your while.
Roast Sticky Chicken-Rotisserie Style
Original recipe makes 2 whole (4 pound) chickens Change Servings
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
Directions
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Chuck roast, baby potatoes & carrots, portabella mushrooms, shallots, onion soup mix, water+an experimental splash of bourbon that I threw in the crockpot this morning. I skimmed off the fat, heated up some rolls and made gravy with the beef juice from the crockpot when I got home.
FTR, I really hated the way the bourbon smelled. In fact, it nearly turned my stomach. I normally pour about a cup of cheap red wine in with a roast, but I was out, so I used what Jeff had in his cabinet for barbecue sauces. It still tasted good, though, and no one at the table complained or guessed something was different.
__________________
"God, send me anywhere, only go with me. Lay any burden on me, only sustain me. And sever any tie in my heart except the tie that binds my heart to Yours."
--David Livingstone
"To see no being, not God’s or any, but you also go thither,
To see no possession but you may possess it—enjoying all without labor or purchase—
abstracting the feast, yet not abstracting one particle of it;…."
--Walt Whitman, Leaves of Grass, Song of the Open Road
Chuck roast, baby potatoes & carrots, portabella mushrooms, shallots, onion soup mix, water+an experimental splash of bourbon that I threw in the crockpot this morning. I skimmed off the fat, heated up some rolls and made gravy with the beef juice from the crockpot when I got home.
FTR, I really hated the way the bourbon smelled. In fact, it nearly turned my stomach. I normally pour about a cup of cheap red wine in with a roast, but I was out, so I used what Jeff had in his cabinet for barbecue sauces. It still tasted good, though, and no one at the table complained or guessed something was different.
And of course, aaaaaaall of the alcohol "cooks away".
__________________
Hebrews 13:23 Know ye that our brother Timothy is set at liberty
And of course, aaaaaaall of the alcohol "cooks away".
Actually, it doesn't--but I'm sure you knew that already.
__________________
"God, send me anywhere, only go with me. Lay any burden on me, only sustain me. And sever any tie in my heart except the tie that binds my heart to Yours."
--David Livingstone
"To see no being, not God’s or any, but you also go thither,
To see no possession but you may possess it—enjoying all without labor or purchase—
abstracting the feast, yet not abstracting one particle of it;…."
--Walt Whitman, Leaves of Grass, Song of the Open Road
Chuck roast, baby potatoes & carrots, portabella mushrooms, shallots, onion soup mix, water+an experimental splash of bourbon that I threw in the crockpot this morning. I skimmed off the fat, heated up some rolls and made gravy with the beef juice from the crockpot when I got home.
FTR, I really hated the way the bourbon smelled. In fact, it nearly turned my stomach. I normally pour about a cup of cheap red wine in with a roast, but I was out, so I used what Jeff had in his cabinet for barbecue sauces. It still tasted good, though, and no one at the table complained or guessed something was different.
I've never tried red wine with a roast. I use cooking wine, like Marsala cooking wine when cooking Italian dishes, but I've never tried the "real" red wine. Is there much of a difference? And... I had always heard that alcohol evaporates when cooked, is this not true? Do tell!
I normally pour about a cup of cheap red wine in with a roast, but I was out, so I used what Jeff had in his cabinet for barbecue sauces. It still tasted good, though, and no one at the table complained or guessed something was different.
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