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Mama Prudhomme's Sticky Roasted Chicken

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“Printed in a newspaper about 25 years ago, we have treasured this recipe. In fact, my most effective threat to set things right in the family was threatening to throw out this recipe! It was attributed to Paul P.'s mother. It is borderline hot, fall-apart luscious, crispy skin with a killer gravy. I have made slight changes, such as using a 6# baking hen in place of a 3# chicken, but have adjusted the recipe accordingly. We like hot, so I use half again the quantity of spices but that is at your discretion. So here it is for your enjoyment, never to be lost or God forbid, thrown out!”
READY IN:
52hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
  2. Place into sturdy plastic bag and refrigerate 2 days or more.
  3. On the day of the meal, remove hen from refrigerator and bring to room temperature.
  4. Turn on oven to 250 degrees,.
  5. Add a bit of oil to a frying pan and gently fry onions until softened.
  6. Stuff hen with the warm onions and bake for 4 hours or until done.
  7. Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.

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