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Roast Sticky Chicken-Rotisserie Style

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1984
Energy (kCal)167.947
Carbohydrates (g)38.485
Total fats (g)1.2064
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 300 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. | 2. Preheat oven to 250 degrees F (120 degrees C). | 3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 4 teaspoons - - - -
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    white pepper 1 teaspoon 7.104 1.6466 0.2496 0.0509
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    onion 2 quartered 128.0 29.888 3.52 0.32
    chicken 2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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