* Exported from MasterCook *                               Sticky Chicken Recipe By     :Mimi Heller Serving Size  : 8     Preparation Time :0:30 Categories    :   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------   1 1/4      teaspoons  salt   1           teaspoon  paprika      3/4      teaspoon  cayenne pepper      1/2      teaspoon  onion powder      3/4      teaspoon  thyme      1/2      teaspoon  white pepper      1/4      teaspoon  garlic powder      1/4      teaspoon  black pepper   1              whole  roasting chicken -- about 3.5 pounds   1                cup  chopped onion Combine all spices in small bowl. Rinse chicken, inside and out, and drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate over night. When ready to roast, stuff cavity with onions. Place chicken, breast-side down, in roasting pan. Roast uncovered at 250º (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden If skin isn't crispy, turn chicken right side up and tent foil over it.* *Foil will work fine, especially if you lay it on the counter and seal (roll together) the seam that will go down the middle and tent the foil over the chicken. Crimp the foil tight around the edges of the pan. If you want to include veggies, like potatoes, cut up and place beside chicken in pan.  If not done when chicken is, just microwave them til they are! If a crockpot cook 4-6 hours on HIGH,  or Low 8-10. Source:   "MimI HIller from Mimi's Kitchen" Start to Finish Time:   "12:30"                                     - - - - - - - - - - - - - - - - - - - Per serving: 371 Calories (kcal); 27g Total Fat; (65% calories from fat); 29g Protein; 2g Carbohydrate; 122mg Cholesterol; 448mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Mimi Hiller, who developed the sticky chicken method, suggests (at least for a 7ish pound roaster chicken) raising the temp to 275º - 300º and cooking for same amt. of time. You might try extrapolating from there. BTW--I have cooked the larger roaster @ 275º and it was done at about 4 and a half hours, so maybe 300º or so for the turkey should be fine... just make sure to check temp with thermometer to make sure it's cooked. For turkey...a 15 pounder, cook at 250°-300° for 6 hours. I've made that recipe too, and I recall comments at the board where the recipe comes from (Mimi's) that it won't necesarily be "sticky". But once I drained most of the pan juices to while the chicken was still browning, and what was left in the pan did start to carmelize. I then removed the chicken, and added the drained pan juices back to the pan, heating and scraping up the bits. It made a wonderful gravy.