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.

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

> [Note from a few minutes later: my nextdoor neighbor has shoveled my
> walk and steps!]
>
I did that once when we had snow; the neighbors didn't even say "thank
you". But that's okay. When we had 3 inches of ice right before Christmas
I gave my new neighbors a box of rock salt to de-ice the walk. He was
helping her walk to the car and I ran back inside and said here, put this
down to melt the ice. They, at least, said thank you.

> 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.
>
> Priscilla

I have yet to try Mimi's sticky chicken. Gonna have to do it the next time
I buy a chicken; I've been hearing about it for years.

Jill

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.
>
>Priscilla

How did it turn out and how long did it take to get done>

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

On Sun 23 Jan 2005 07:42:58p, Priscilla Ballou wrote in rec.food.cooking:

> 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
>

Hmmm...not sure what happened. I've always used ~3 pounder. The skin is
crispy but also almost candied (hense, sticky), and the meat is always
moist. I usually serve the "goo" over the meat as well.

Wayne

In article >,
Wayne Boatwright > wrote:

> Hmmm...not sure what happened. I've always used ~3 pounder. The skin is
> crispy but also almost candied (hense, sticky),

I must have been missing an ingredient then, since there's nothing in
the rub I put on that would have had that effect.

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

On Sun 23 Jan 2005 11:40:51a, Priscilla Ballou wrote in rec.food.cooking:

> 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.
>

I'm sure it will be wonderful, but do post and tell!

When I make this dish I have to leave home after putting it in the oven. I
can't stand smelling it for 5 hours or so, and not being able to taste! <g>

Wayne

"Priscilla Ballou" > wrote in message
...
> I'm following the recipe for Mimi's Sticky Chicken...
> 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.

I substitute Old Bay Seasoning for all the spices, since Old Bay contains
the spices Mimi's recipe calls for, for the most part. It's good!