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  #16   ^
Old Mon, Nov-17-03, 09:53
nawchem's Avatar
nawchem nawchem is offline
Senior Member
Posts: 8,230
 
Plan: No gluten, CAD
Stats: 163.5/161.0/149.0 Female 62
BF:36/27.7/27.3
Progress: 17%
Default

I made this recipe last night. I just marinaded 2 hours and threw it in the crockpot overnight. It was easy and tastes great!
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  #17   ^
Old Mon, Nov-17-03, 10:05
quibbers's Avatar
quibbers quibbers is offline
Senior Member
Posts: 5,207
 
Plan: lower carb, lower GI
Stats: 298/277/240 Female 5'6
BF:yes it is
Progress: 36%
Location: Lone Star State of Mind
Default

OK- another board member pointed me this way...and we both want to know why is it called "sticky" chicken???? Dumb question I know, but I ain't t'fraid to ask-yuk yuk
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  #18   ^
Old Mon, Nov-17-03, 14:38
nawchem's Avatar
nawchem nawchem is offline
Senior Member
Posts: 8,230
 
Plan: No gluten, CAD
Stats: 163.5/161.0/149.0 Female 62
BF:36/27.7/27.3
Progress: 17%
Default

I was wondering that also.
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  #19   ^
Old Mon, Jan-12-04, 10:36
mommyto3's Avatar
mommyto3 mommyto3 is offline
Senior Member
Posts: 205
 
Plan: Insulin Resistance Diet
Stats: 283/162/165 Female 5ft6
BF:
Progress: 103%
Default

I've got this cooking in my crockpot right now! I can't wait to try it when I get home!

Thanks!!
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  #20   ^
Old Sun, Mar-07-04, 23:18
tammy39's Avatar
tammy39 tammy39 is offline
Senior Member
Posts: 472
 
Plan: low carb
Stats: 370/180/150 Female 5'6
BF:
Progress: 86%
Location: millington,tn
Default

going to cook this for hubby tomorrow,sounds soooooooo good
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  #21   ^
Old Wed, Mar-10-04, 11:19
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bafmrf bafmrf is offline
Senior Member
Posts: 112
 
Plan: Atkins
Stats: 207/186/145 Female 5'1"
BF:
Progress: 34%
Location: Wisconsin
Default What about veggies????

Can you add some toward the end of the cook time? I would love to add peppers, onion, etc. Anyone try it?

Martha
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  #22   ^
Old Thu, Apr-01-04, 17:49
Saffa Saffa is offline
Registered Member
Posts: 56
 
Plan: Atkins
Stats: 230/216/170 Female 5 feet, 11 inches
BF:
Progress: 23%
Location: Texas
Default

I'm not sure why they call it sticky.. messy is more like it

I went out and bought my first crockpot last weekend just so that I could try this. Oh my.. the smells waiting for me when I got home! (I'm pretty sure I drove my cats nuts all day, too..)

This was terrific and will definitely stay on my favorite recipe list! Thanks for sharing.

~Saffa
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  #23   ^
Old Sat, May-01-04, 20:20
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rloveman rloveman is offline
Registered Member
Posts: 874
 
Plan: Atkins
Stats: 203/182/130 Female 62 inches
BF:
Progress: 29%
Location: San Diego area
Default Cut the salt

I made this in the oven to crisp the skin. The first time, it was delicious but so salty I had to toss the skin on the whole batch. Second time, I used a quarter of the salt called for, and it was excellent.
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  #24   ^
Old Mon, May-03-04, 22:08
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jerppt jerppt is offline
Senior Member
Posts: 200
 
Plan: Atkins
Stats: 239/208/135 Female 5 ft 2 in
BF:don't go there!!!
Progress: 30%
Location: Cedar Rapids,IA
Default

Raydie,
This was better then the roast chicken you get at WalMArt or any other store-It was so moist and full of all kinds of great flavor!!
Thanks so much for posting htis--YUM YUM!!!!
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  #25   ^
Old Tue, May-04-04, 17:50
NANCI B's Avatar
NANCI B NANCI B is offline
Senior Member
Posts: 676
 
Plan: atkins
Stats: 250/196/140 Female 66 inches
BF:
Progress: 49%
Location: arizona
Default

I love this spice blend. I use it on other things too. Pork roast, ribs, boneless chicken breast and thighs. I even put a spoonful into my tuna salad. I make up a tupperware bowl full of it so I will always have it on hand.
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  #26   ^
Old Tue, Sep-28-04, 01:06
C-u-lean's Avatar
C-u-lean C-u-lean is offline
Senior Member
Posts: 706
 
Plan: Atkins/fasting
Stats: 263/246/160 Female 67 inches
BF:39.9/29.7/21.9
Progress: 17%
Location: Wherever I go there I am
Default

I have made this at least half a dozen times and have forgotten to give my review, which is WONDERFUL! of course! (Hence the 5 other times I have made it).

The family is ALWAYS asking for this now.

Thank you!
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  #27   ^
Old Sun, Oct-10-04, 08:39
Chutatip_t's Avatar
Chutatip_t Chutatip_t is offline
Registered Member
Posts: 84
 
Plan: Protein Power
Stats: 110/110/&;100 Female 152 cm
BF:
Progress: 100%
Location: Bangkok, Thailand
Default

How was the chicken skin come out like? Pale? Jiggly??
would it be better if i brown the chicken pieces in skillet first?
is it supposed to be eaten plan or with some sauce?
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  #28   ^
Old Thu, Dec-09-04, 12:11
chann's Avatar
chann chann is offline
Registered Member
Posts: 41
 
Plan: Atkins
Stats: 217/212/130 Female 5 feet 4 inches
BF:
Progress: 6%
Location: Germany
Default

I would just like to say that I made this last night and it was AWESOME! Thank you for posting this!
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  #29   ^
Old Mon, Dec-13-04, 07:31
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,261
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

I made this yesterday and cooked it in the oven for 4-ish hours at 250. I used a cut up chicken rather than a whole one. But the skin didn't really come out all that crispy! What's the secret to getting really crispy skin?

Fortunately I forgot to add the salt and I just sprinkled a little sea salt over it later on. I almost died when I saw the amount of salt it uses! That's a huge amount!
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  #30   ^
Old Mon, Dec-13-04, 09:20
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Low heat won't crisp the skin. Higher temperatures - around 400F - for pieces of chicken works. But then you sacrifice the tender, melting qualities if the "sticky" chicken. Also make sure that the skin is really dry before roasting and the pieces aren't crowded together in the pan.

To roast a whole chicken, this site explains it very well

http://www.taunton.com/finecooking/pages/c00015.asp

Karen
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