? re: Roast Sticky Chicken recipe

[piratesmate]

I had copied down the Roast Sticky Chicken recipe, but never tried it before. I finally got around to it & just put it in the refrigerator until tomorrow. But now I have questions....

I just went back through ~10 pages (search is down) & finally found a post about it. However, it doesn't match what I'd copied.

I had written that it was a crockpot recipe - LOW 8 - 10 hours, but the post I found said oven roasted 5 hrs @250. Has anyone done it both ways? I'm wondering which was better.

My other question is "Why is it called Sticky Chicken?" When I first saw it I thought maybe there was sugar in it, but there's not. Any ideas?

 

[lynxstch]

when it was first posted..it was 8-10 hrs in the crockpot..it was delicious..and I haven't figured out the 'sticky' part either..it was more like a broasted chicken in my opinion..good luck!

 

[piratesmate]

Thanks for responding lynxstch! That's where I got the recipe too - I thought it would be a good meal to make on a busy day.

What scared me though was when I went back & found it on the the other thread. (pg 7 yesterday) The amounts listed were only half of those from the crockpot thread & there were comments about the amount of pepper. I'd used the full amount from the doubled one & was afraid it wouldn't be edible!

I was very surprised last night. The breast meat wasn't really flavored by the seasonings, although the legs & wings were quite tasty! I'm not sure I use this one again - although I should say that I always make my chickens & turkeys by slow roasting. I guess I was looking for more of a flavor to the meat instead of just incredily moist & tender!

 

[Tiggerkeeper]

Hey Deb, I've not had much luck with this recipe - just not enough flavor for me either. I had heard people rave about it for a long time but I just didn't care for it. Oh well, back to the drawing board or rather recipe boards! the one I never thought I would like was the crockpot chicken with a bottle of Italian dressing - yummmm! it didn't sound good to us at first but it is now one of our favorites!I guess you never know until you give it a try.

Melissa

 

[piratesmate]

When I went out & checked a couple other sites for this recipe, I found a couple places that mentioned that the method was more important that the amount of the ingredients. After making it, I'm guessing that's true. I think what is so good about the recipe is the slow roasting, which produces a very moist & tender chicken. What was throwing me were the references to the similarity between this recipe & rotisserie chickens. I was thinking taste as I've never had trouble with my chicken being dry or tough.

The other problem is that I'm spoiled by making a bunch of recipes from Boma! Now their recipes have FLAVOR!! Thanks for the input - at least I know it wasn't me. (For a change I actually had followed the recipe w/o any substitutions! )