Mother's Sticky Roasted Chicken (Cajun)

Submitted by Marietta Mary Lou

"Cut this out of a newspaper decades ago, and is still one of our special, favorite meals. The article stated it is Paul Prudhomme's mother's recipe, but that was before we hardly knew who HE was! As a testament to how valued this recipe is, I will tell you that my husband had one day pushed me to my ultimate limit and I threw the recipe out! Wow! That brought him to his knees! After another couple of years, I produced my secret copy of it. He never forgot the lesson! These days, we are more accustomed to highly spiced foods, and I therefore triple the spices. I also let it marinate, refrigerated, for 2 days or even a bit longer to really infuse the flavor."

 

• Ready In: 53hrs
• Ingredients: 10
• Serves: 4

ingredients

• 2 teaspoons salt
• 1 teaspoon paprika
• 3⁄4 teaspoon cayenne
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon white pepper
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
• 3 lbs chicken
• 1 1⁄2 - 2 cups chopped onions

directions

1. Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
2. When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
3. Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.