Better than Psycho chicken!!!!!!!!!!

[Tiger]

and easier too!
I can't believe I'm saying this! I'm a hugh fan of psycho chicken. Simmerdown posted this recipe and since I had a whole chicken defrosted and I love using the crockpot I decided to try this. I wasn't too sure since I never made a crockpot recipe without adding liquid. But when I got home from the pool today my crockpot was fulled with the most wonderful juices. It reminded me of Psycho chicken since I kept dipping the chicken in the juices. My DH was making fun of me as I was sucking every last bit of chicken off the bones! Thanks Simmerdown! I'll be making this a lot!!

Sticky Chicken

4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. thyme
1 t. white pepper
1/2 t. garlic powder
1 large roasting chicken
1 C. chopped onion


In a small bowl, throughly combine all the spices. Remove the giblets from chicken, clean the cavity well with paper towels. Rub the spice mix into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a ziploc type bag and refrigerate over night. When ready to cook, put the onions in the bird's cavity and put it in the crock pot. Do not add any liquid to the pot. Cook on low for 8-10 hours. It will be falling off the bone tender.

I didn't use onions and I added potatoes.

[newtricks]

I printed this out. Sounds very good! I don't use my Crockpot enough at all. If anyone out there is a crockpot expert - Do you think I could make this in a 6 qt crockpot or is it too big? Maybe I would do an "Oven stuffer".
Thanks, Barbara

[SusanL]

how big is the chicken? Sounds delicious! Hope you don't mind if I add some fresh garlic?!

[Mamasue]

This is the original recipe which looks like a crockpot version was created. I have made the orginal recipe a couple of times and it is very good but not my most favorite.

Mimi's Sticky Chicken
�Mimi Hiller, 1985-2001

This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too!
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250�F (that's not a typo...it's really 250�! Anything over 225� is safe as long as the chicken reaches an internal temperature of at least 155�, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.

Serves 4.

[maizeyoats]

.......but, MamaSue, you didn't tell us what your very favorite chicken recipe is. Inquiring minds want to know.

[simmerdown]

So.... I'd love to try psycho chicken. It's name pops up all over the place....Where can I get the recipe???
By the way...I've made the sticky chicken twice since I posted it for friends and they loved it!!!

[valchemist]

Here it is, simmerdown.

thanks for that sticky chicken recipe. looks great -- will add it to my list of recipes to try. thanks for the review, patty!

val



* Exported from MasterCook *

Psycho Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole chicken (a small one-- what are they -- like 3 1/2 pounds?)
Approx 1 1/2 teaspoon dried thyme
Approx 1 tablespoon garlic -- pressed
Approx 1 tablespoon cider or malt vinegar
Dry white wine (sauvignon blanc works
well)
Salt
Freshly ground pepper

Preheat oven to 325 degrees. Clean chicken and remove giblets. Hack chicken all over with the tip of a sharp chef's knife to make gashes. (Invariably I find the music to the shower scene in Psycho running through my mind, thus the name, Psycho Chicken-- and lest you think I am thoroughly deranged, this manner of slash and season is actually very common in Cuban cooking.)

In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat. Place chicken on rack in roasting pan (if you don't have a rack, no biggie-- throw the thing directly into the pan) and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan. Your house will smell wonderful.

Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve. Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.


Cuisine:
"American"
Source:
"Gail, posted 10-26-2000"

[Curleytop]

Never having tried the Gail'chicken this is my recommendation:
* Exported from MasterCook *

CLAYPOT LEMON-HERB ROASTED CHICKEN

Recipe By :Cooking Light 11/00 page 206
Serving Size : 8 Preparation Time :0:00
Categories : Clay Cooker Low Fat
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lemons
2 Tablespoons Oregano -- Dried
1 Tablespoon Basil -- Dried
2 Teaspoons Black Pepper -- Cracked
1 Teaspoon Salt
1 Teaspoon Olive oil
1 Clove Garlic -- Minced
1 3 Pound Roasting chicken

Peel and section lemons, reserving the peels. Combine lemon sections, oregano, and next 5 ingredients (oregano thru garlic) in a bowl, and mash with a fork.

Soak top and bottom of largest clay pot for 10 minutes. Empty and drain well.

Rinse chicken, dispose of neck and giblets. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub lemon mixture under and over the loosened skin. Tie ends of legs together. Place lemon peel in body cavity. Place chicken breast side up in bottom of clay pot and cover with top of pot.

Place clay pot in a COLD oven and set BAKE 450�. Bake for 50 minutes, and remove top. (chicken is done 180�)

Preheat broiler. (DO NOT MOVE THE OVEN RACK).

Return chicken in pot to oven, and broil, uncovered, for 15 minutes or until golden brown.

Carefully remove clay pot from oven. Remove chicken from pot, cover chicken loosely with foil,; let stand for 10 minutes. Discard skin. Carve.

[Mamasue]

Originally posted by maizeyoats
.......but, MamaSue, you didn't tell us what your very favorite chicken recipe is. Inquiring minds want to know.

Oh, Maizey, you are putting me in a pickle! In all honesty if I had to pick which one to make it would be Psycho Chicken because. Gail's chicken is more on the home style roasted chicken that my family enjoys. Mimi's Sticky Chicken uses a dry rub and in my opinion is not as moist. I haven't tried the crockpot version.

[newtricks]

Well my chicken is rubbed and sitting in the fridge! I'll report back. This recipe just suited my needs perfectly. Dh is on a business trip and gets back tomorrow around 5:00 (yes we have a 5 hour weekend this weekend) so I wanted something good but easy. Now I have to try the psycho chicken too. You know, in the name of science.

Barbara

[Kimba]

I've made the roast sticky chicken from the about.com busy cooks site many times - but IMO, Gail's Psycho Chicken tops it handily.

Kimba

[claire797]

Based on the crockpot recipes I've tried, roast chicken is one thing, crockpot chicken is another.

I much prefer roast chicken over crockpot chicken because crockpot chicken is almost too tender. Roast chicken has a firmer yet tender texture and a nice roasted (rather than stewed) taste.

When I'm in a hurry, I use the claypot. Claypot cooking is really more like steaming, but the meat always comes out perfect.

Then again, that sticky chicken recipe from Tiger looks pretty good and the crockpot would make it VERY easy. Also, I've never cooked a crockpot chicken that didn't have water in it, so maybe that makes it less stewlike (?).

[JennieL]

I made the sticky chicken last week. It is the easiest way to cook a whole chicken without a lot of fuss and without heating up the house. YUM!

[Tiger]

Originally posted by Mamasue
Mimi's Sticky Chicken uses a dry rub and in my opinion is not as moist. I haven't tried the crockpot version.

Mamasue- Try it in the crockpot. It is soooooooooo moist! And you get tons of juice to dip the chicken in.

[Mamasue]

Tiger....I don't own a crockpot any more because I never did like the recipes that I made in it but I do have a NESCO which can be used for slow cooking or used at high temp like an oven. I will add this version to my lists of lists. Thanks

[valchemist]

mamasue,

I don't have a crockpot -- I have a Nesco, too. It is a 6 quart. I love it but I have trouble with recipes meant to be done in a slow cooker, for some reason. The Nesco seems to cook things faster even when I have it on the slow cooker setting. How do you think you'd do this sticky chicken in the Nesco? I'd love to try it, myself. What setting and *approximately* how long? care to guess?

val

[lisas3575]

Val and Mamasue:
I don't know about a Nesco! Gasp! Is this it?


Tell me all about it! I've been contemplating a new, bigger Crockpot becuase mine is too small to do chickens etc. But maybe I need this instead?

Edited: Why didn't my picture show up??

[valchemist]

Lisa,

I have never owned a crockpot so I can't really compare the two. But I know that you can use the Nesco as a mini oven to cook things (from main dishes to desserts) and you can use it as a slow cooker too.

Here is a link to mine...got it from QVC.
http://www.qvc.com/asp/frameset.asp?...txtDesc=k93097

and here is a picture...

[valchemist]

p.s.

I just edited that link. I had the wrong link.

anyway, if you want to roast chickens or even turkeys (there are bigger ones -- up to 18 quarts), that is the specialty of the Nesco, I think.

[Lauren]

Thanks, Tiger. I have a crockpot and a chicken in the freezer. I'm all set! I never think to use the crockpot in the summer, but I use it a lot in the colder months. And, always in search of new recipes!

[naomike]

I just finished eating crock-pot sticky chicken for the first time and loved it! Thank you for the recipe idea!! (And the house smelled so good when I came home today!)

Naomi

[Tiger]

Originally posted by SusanL
how big is the chicken?

The first time I used a small 2 1/2 lb chicken. Tonight I used a large 7 1/2 lb one. (wanted leftovers) They were both very good but I do have to say the smaller one was better. Maybe smaller ones are more tender????

[claire797]

Originally posted by Tiger


The first time I used a small 2 1/2 lb chicken. Tonight I used a large 7 1/2 lb one. (wanted leftovers) They were both very good but I do have to say the smaller one was better. Maybe smaller ones are more tender????

Thanks! I was wondering that too. Usually a 2 1/2 pound chicken is called a fryer, not a roaster. I would assume a roaster, especially a "large" roaster would be about 5 or 6 pounds.

[cooksrhot]

Excellent thread...thanks for posting you guys! I am a crock pot recipe fanatic. The less stressful dinnertime can be with three little ones, the better. I'm always looking for new recipes!

[claire797]

I just posted this recipe in another thread, but while I'm at it, here it is again.

Coca Cola Pot Roast

4 pounds beef sirloin roast
3 carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 (.75 ounce) package dry brown gravy mix
2 tablespoons water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 fluid ounces cola-flavored carbonated beverage


Directions

Dump in slow cooker and cook for 8 hours on low. If you don't have a slow cooker, follow the instructions below:

1 Preheat oven to 350 degrees F (175 degrees C).
2 Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
3 In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
4 Cover pan, and cook 1 hour in the preheated oven.
5 Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
6 Remove from oven, and let meat rest for 10 minutes before slicing.

[tbear1923]

I just wanted to bump this up because i tried it yesterday and it was delicious!!! I used onions (2) instead of potatoes but next time I think I would put both in and serve over rice. It was very tasty and just FELL off the entire chicken. I almost literally picked up one bone of the chicken and all the meat fell into the juices! Very good. I apologize (no offense), but I was really not impressed with psycho chicken, it could have been something I did/omitted, but I felt it was a bit flavorless. The Sticky Chicken was very good, although I feel it is missing one spice that I just can't figure out yet. It has a nice kick to it and is very easy to make! I let mine cook 8 1/2 hrs.

[lovemybeetle]

Originally posted by Tiger
and easier too!
I can't believe I'm saying this! I'm a hugh fan of psycho chicken. Simmerdown posted this recipe and since I had a whole chicken defrosted and I love using the crockpot I decided to try this. I wasn't too sure since I never made a crockpot recipe without adding liquid. But when I got home from the pool today my crockpot was fulled with the most wonderful juices. It reminded me of Psycho chicken since I kept dipping the chicken in the juices. My DH was making fun of me as I was sucking every last bit of chicken off the bones! Thanks Simmerdown! I'll be making this a lot!!

Sticky Chicken

Do you think you could make this with chicken parts? I have never made a whole chicken (have to get over that phobia) and I'm also worried about the chicken fitting in my crock pot. Now that it's back to school time and i'm in a new house, it's time to pull out the old crock pot again!!

[HejazSunKat]

You guys have done the mind control thing on me again so I tried the 'Sticky Chicken' tonight. It was generally very good and everybody liked it. It was certainly easy and tender as all get out but...I really didn't think the spice rub added a heck of a lot of flavor to it. I marinated it overnight too so I think I got the full effect. I also wonder about how healthy it is if it's stewing in it's own juices all that time (and there was alot of juice)? Doesn't the meat absorb all that fat? Are you all sitting there going "Duh! That's why it's so tender, numbnuts!" I didn't read the recipe before rushing out the door to go shopping and bought about a 7 pound chicken. Didn't know if we were going to be eatin' it for dinner or breakfast after I read it was only supposed to be around 3. It was done in about 10 hours though, right on schedule. Since I didn't care much for the marinade I think if I made it again I'd just throw it in the crockpot without it.

[wallycat]

I made this 2 days ago and thought it was good.
Chicken meat usually won't absorb a lot of the fat...that's why they say you can peel the skin off after cooking and it won't dry out the meat as much.

I used parts as that was what I happened to have pulled out of the freezer.
I think I like roasted or baked better, but this was very good, easy and I didn't have to be around for it to get done.

My favorite way in the oven is to mix some salt/pepper/crushed dried rosemary, olive oil, garlic and red pepper flakes...coat the chicken and toss in the oven...nice mix...DH loves it this way.

[cminmd]

On Wed we had sticky chicken and it turned out GREAT. The recipe was so easy (hardest part was fitting the whole chicken in a ziplock bag!) and despite a scary deep red rub, the chicken turned out flavorful, but not too spicy (which is good because I have little kids) However, we do not eat the skin so that might partly explain why.
The meat was a good consistency and it just fell off the bone which was helpful because I had about half left over to salvage for the rest of the week. We had chicken salad sandwiches yesterday and chicken, broc, and cauliflower tomato sauce over wheat spiral pasta tonight.
Now I am going to try adapting my roasted and psycho chicken recipes for the crock pot! I used to have a Romertoff clay pot, and liked it, but it broke during one of our many moves. I had been planing on replacing it, but now I dont think I will. I always hated having to start with a cold oven and submerge in water- this is just dump, plug and go! (Yes, I am that lazy! )