Rosa’s Sticky Chicken (Rosa is my Italian sister-in-law)
Rosa made up a big batch of seasoning which included 3/4 cup salt, 1/4 cup pepper, 1/8 cup crushed rosemary (use mortar and pestle) and a teaspoon of garlic powder. All that is more or less...
Then wash the chicken (I use big chickens, about 7 or 8 lbs), pat it dry and rub it with the seasonings. Truss it good, fill a big metal cake pan 1/2 full water and plop the chicken into it. Pour a bit of olive oil on top, followed by a few tbsp's butter. Cook at 450 for 2 hours (maybe a bit less…), turning 3 or 4 times (carefully as the water will be boiling hot) during the cooking time.
Flip the chicken about every half hour. And you need to keep adding water so that there is always lots in the pan. When it's done, after about 2 hours, you cut up the chicken and add a bit of white wine to the sieved drippings and pour a couple of spoonfuls of that mix over the pieces of chicken.
This is very interesting....the chicken "ankle deep" in the water, do you season the water at all? with wine? onions? herbs?
ReplyDeletedo you add boiled water to the pan? to get it steaming up right away?
I need to know more! :)
When the chicken is in the cake pan, the water should come 1/2 way up the pan... if you're using a roaster, maybe 2 inches of water... the seasonings that you've rubbed on the bird are enough (I'm generous with the seasonings) and I add white wine when some of the water has evaporated. That's it!
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