FoodBanter.com - View Single Post - Slow-cooked chicken, query

Grismalkin wrote:
>> From: Michel Boucher
>> Date: 9/26/2004 9:30 AM Mountain Standard Time
>> Message-id: >
>>
>> Our neighbour cooks a chicken (no stuffing) very slowly. He says he
>> only adds a bit of water and it comes out very well cooked, tender
>> and
>> the skin is flavourful and crisp. I would ask him how to do that,
>> but
>> he's out of town for a couple of days and I'm thinking I'd like to do
>> the same thing tonight. Anybody have any ideas on how to do this?
>> I'm
>> sure it's no secret, but I'm just trying to cut a few corners as I
>> have
>> a rather busy day.
>>
> It's probably too late now but keep this in mind in the future.
> Mimi's Sticky Chicken.
> It needs no water but calls for onion. It takes 5 hours to bake at
> 250 F and is totally luscious. I believe that Mimi used to hang out
> here but that was before my time.
>
> If you google Mimi's Sticky Chicken you'll find her site and recipe.

IIRC, Mimi died. Her chicken is legendary.

Jill