In article >,
Allan Matthews > wrote:

> On Sun, 23 Jan 2005 18:40:51 GMT, Priscilla Ballou
> > wrote:
>
> >I'm following the recipe for Mimi's Sticky Chicken, and it went into the
> >oven about 30 minutes ago. Already it smells heavenly. I may open a
> >window so I can tantalize my neighbors who are out shoveling. ;-) Nah,
> >that would be mean.
> >
> >[Note from a few minutes later: my nextdoor neighbor has shoveled my
> >walk and steps! I asked him what kind of cookies I could bake for him
> >(tomorrow), and he just asked to borrow my clothes dryer later because
> >theirs is on the fritz. I do love my neighbors. :-)]
> >
> >I made a couple of changes: all black pepper (cause I had no white
> >pepper), 1/4 t only of cayenne instead of 3/4, and the chopped onion in
> >the cavity is a sweet onion. My bird's 6 lbs and the recipe calls for 3
> >lbs, so I expect it may be done some time this evening.
>
> How did it turn out and how long did it take to get done>

It cooked for 5 hours, which I find odd. It was double the size of the
one in the recipe.

It's OK, but not as much better than a regular roast chicken than I
anticipated. And why is it called "sticky?" The skin was crispy and
the meat was rather dry. The flavor was OK, but I was glad I cut back
on the pepper and cayenne. The best part was the goo in the pan which I
saved, and I deglazed the pan with chicken broth. I think the meat will
be better with gravy in later meals. The chopped sweet onion from the
cavity is awesome!

So I don't anticipate making this recipe again. I'll finish the
leftovers, but it's not making an excellent impression.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal