Sticky chicken?

Pleiades · 08-22-2008, 11:34 AM

Is there a recipe for low carb sticky chicken? I'm making nuggets out of breast meat, so I was thinking like the sticky wings.

hdyhouse · 08-22-2008, 12:27 PM

I have seen several recipes for "sticky chicken". However, all involved using a whole chicken. Here is one that I found on-line:
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered
Directions
1. (Day 1) Blend all spices together and set aside.
2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
3. Rub with spice mixture, both inside and out, then stuff cavity with onions.
4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
5. (Day 2) Remove from plastic bag and place in a shallow baking pan.
6. Roast uncovered in a 250 F oven 5 hours.
7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
8. This recipe is SAFE.
9. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
10. For more info check out their"Thermy" campign Web site! The Thermy (TM) Page - Page Has Moved
11. Baste with drippings every 30 minutes after the first hour.
12. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

For just the wings, you might want to try "Heroin Wings". I have not tried them, but they are on my short list of VP candidates.

cyberus · 08-22-2008, 12:55 PM

Low'n'slow isn't an issue with poultry until the time starts to exceed roughly 8 hours .. and only then if the bird is contaminated so the the excessive "danger zone" time allows bacteria to multiply to the point they are leaving behind toxins.
Even though as a side note stuffing the bird with onions does give bacteria a potential safe haven for a longer time by doing it the night before .. if anyone is in the "at risk" category at your house I would wait until just before cooking to put the onions in.
Another option to reduce risk for low'n'slow poultry cooking is to brine the bird in advance, the salt brine is not a happy place for bacteria.

Erica L. Butler · 08-24-2008, 12:36 PM

I have heard of brining before-- for fried chicken.. what exactly is the process? Does it make the chicken very salty?

Pleiades · 08-24-2008, 12:44 PM

I brined a chicken last week, for roasting. It didn't make it salty, but it sure kept it nice and moist!

Erica L. Butler · 08-24-2008, 12:49 PM

How do you brine a chicken? What's the methodology?

Pleiades · 08-25-2008, 01:18 PM

I just let the whole chicken sit in some salt water for about an hour. I think I used 2-3 quarts of water and 3/4 cup of salt.

Erica L. Butler · 08-27-2008, 10:15 AM

Quote:

Originally Posted by Pleiades

I just let the whole chicken sit in some salt water for about an hour. I think I used 2-3 quarts of water and 3/4 cup of salt.

Thanks! That helps a lot!

mulberyjam · 08-31-2008, 12:05 AM

Make sure to use Kosher Salt for the brine

Erica L. Butler · 09-03-2008, 07:01 PM

Quote:

Originally Posted by mulberyjam

Make sure to use Kosher Salt for the brine

Thanks!

08-22-2008, 11:34 AM	#1
Pleiades Major LCF Poster! Join Date: Nov 2006 Location: OBX, NC Posts: 2,194 Gallery: Pleiades	Sticky chicken? Is there a recipe for low carb sticky chicken? I'm making nuggets out of breast meat, so I was thinking like the sticky wings. Last edited by Pleiades; 08-22-2008 at 11:53 AM..

08-22-2008, 12:27 PM	#2
hdyhouse MAJOR LCF POSTER! Join Date: May 2005 Location: Kansas City Posts: 2,375 Gallery: hdyhouse Stats: 335/211/195 WOE: Atkins Start Date: September 2003	I have seen several recipes for "sticky chicken". However, all involved using a whole chicken. Here is one that I found on-line: Ingredients 4 teaspoons salt 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon thyme 1 teaspoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 large roasting chicken 2 large onions, peeled and quartered Directions 1. (Day 1) Blend all spices together and set aside. 2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. 3. Rub with spice mixture, both inside and out, then stuff cavity with onions. 4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight. 5. (Day 2) Remove from plastic bag and place in a shallow baking pan. 6. Roast uncovered in a 250 F oven 5 hours. 7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it. 8. This recipe is SAFE. 9. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. 10. For more info check out their"Thermy" campign Web site! The Thermy (TM) Page - Page Has Moved 11. Baste with drippings every 30 minutes after the first hour. 12. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving. For just the wings, you might want to try "Heroin Wings". I have not tried them, but they are on my short list of VP candidates. __________________ Henry

08-31-2008, 12:05 AM	#9
mulberyjam Senior LCF Member Join Date: Dec 2004 Location: Rochester, NY Posts: 67 Gallery: mulberyjam Stats: 304/249/150 26W/18-20W/8 HT: 5'5 1/2 WOE: LoCarb/Atkins/KE/Kimkins Start Date: April 2003	Kosher Salt Make sure to use Kosher Salt for the brine

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08-22-2008, 12:55 PM	#3
cyberus Senior LCF Member Join Date: Jul 2008 Location: Holland, Michigan USA Posts: 526 Gallery: cyberus WOE: Low carb (Type 2 Diabetic)	Low'n'slow isn't an issue with poultry until the time starts to exceed roughly 8 hours .. and only then if the bird is contaminated so the the excessive "danger zone" time allows bacteria to multiply to the point they are leaving behind toxins. Even though as a side note stuffing the bird with onions does give bacteria a potential safe haven for a longer time by doing it the night before .. if anyone is in the "at risk" category at your house I would wait until just before cooking to put the onions in. Another option to reduce risk for low'n'slow poultry cooking is to brine the bird in advance, the salt brine is not a happy place for bacteria.

08-24-2008, 12:36 PM	#4
Erica L. Butler Major LCF Poster! Join Date: Apr 2006 Location: Seattle, WA Posts: 2,772 Gallery: Erica L. Butler Stats: 193/173/197 goal -95-100 WOE: Atkins '72 Start Date: May 2007	I have heard of brining before-- for fried chicken.. what exactly is the process? Does it make the chicken very salty?

08-24-2008, 12:44 PM	#5
Pleiades Major LCF Poster! Join Date: Nov 2006 Location: OBX, NC Posts: 2,194 Gallery: Pleiades	I brined a chicken last week, for roasting. It didn't make it salty, but it sure kept it nice and moist!

08-24-2008, 12:49 PM	#6
Erica L. Butler Major LCF Poster! Join Date: Apr 2006 Location: Seattle, WA Posts: 2,772 Gallery: Erica L. Butler Stats: 193/173/197 goal -95-100 WOE: Atkins '72 Start Date: May 2007	How do you brine a chicken? What's the methodology?

08-25-2008, 01:18 PM	#7
Pleiades Major LCF Poster! Join Date: Nov 2006 Location: OBX, NC Posts: 2,194 Gallery: Pleiades	I just let the whole chicken sit in some salt water for about an hour. I think I used 2-3 quarts of water and 3/4 cup of salt.