Best 5 Mama Prudhommes Sticky Roasted Chicken Recipes
Indulge in the tantalizing flavors of Mama Prudhomme's Sticky Roasted Chicken, a delectable dish that takes center stage in this culinary adventure. A harmonious blend of sweet and savory, this dish showcases tender, succulent chicken coated in a luscious glaze that caramelizes to perfection during roasting, resulting in an irresistible crispy skin and moist, juicy meat. Accompanying this main course are a medley of enticing recipes that elevate the dining experience. Discover the secrets behind Mama Prudhomme's famous dirty rice, a flavorful symphony of aromatic long-grain rice infused with the essence of the holy trinity (celery, bell pepper, and onion), succulent shrimp, tender chicken livers, and a medley of spices. Complement your meal with a vibrant cornbread dressing, bursting with the sweet crunch of cornbread cubes, savory notes of sautéed vegetables, and a hint of aromatic herbs. As a refreshing contrast, immerse yourself in the tangy goodness of Mama Prudhomme's Creole coleslaw, a delightful balance of crisp cabbage, shredded carrots, and a zesty Creole dressing. Embark on a culinary journey with Mama Prudhomme's Sticky Roasted Chicken and its accompanying recipes, promising an unforgettable feast that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
ROAST STICKY CHICKEN-ROTISSERIE STYLE
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!
Provided by Sue Rogers
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g
MOTHER'S STICKY ROASTED CHICKEN (CAJUN)
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.
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 761.1, Fat 51.4, SaturatedFat 14.7, Cholesterol 255.2, Sodium 1404.2, Carbohydrate 6.8, Fiber 1.5, Sugar 2.7, Protein 64.2
MAMA PRUDHOMME'S STICKY ROASTED CHICKEN
Printed in a newspaper about 25 years ago, we have treasured this recipe. In fact, my most effective threat to set things right in the family was threatening to throw out this recipe! It was attributed to Paul P.'s mother. It is borderline hot, fall-apart luscious, crispy skin with a killer gravy. I have made slight changes, such as using a 6# baking hen in place of a 3# chicken, but have adjusted the recipe accordingly. We like hot, so I use half again the quantity of spices but that is at your discretion. So here it is for your enjoyment, never to be lost or God forbid, thrown out!
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
- Place into sturdy plastic bag and refrigerate 2 days or more.
- On the day of the meal, remove hen from refrigerator and bring to room temperature.
- Turn on oven to 250 degrees,.
- Add a bit of oil to a frying pan and gently fry onions until softened.
- Stuff hen with the warm onions and bake for 4 hours or until done.
- Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.
BASIC ROASTED CHICKEN
Steps:
- Preheat the oven to 425 degrees F.
- Sprinkle the inside of the chickens liberally with salt and pepper. Stuff each bird with 3 sprigs thyme, 2 cloves garlic, the bay leaf, onion and lemon. As the chickens cook, this will help keep them moist and also flavor the bird from the inside.
- Using kitchen twine, tie the legs together of each bird, and then tuck the wing tips underneath each body so it cooks evenly. Place the birds on a roasting rack over a roasting tray then sprinkle them with salt and pepper.
- Place in the oven and roast for 15 minutes. Then reduce the temperature to 375 degrees F and cook until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 1 hour more. When the chicken is done, the skin will be crispy and golden and the juices of the chicken will run clear. Remove from the oven and allow to rest for 15 minutes before serving.
Tips:
- Use a whole chicken: A whole chicken is more flavorful than a chicken breast or thigh. It also gives you more options for cooking, such as roasting, baking, or frying.
- Dry the chicken thoroughly before cooking: This will help the skin crisp up and prevent it from becoming soggy.
- Season the chicken liberally: Use a variety of spices and herbs to flavor the chicken. Some good options include salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Roast the chicken at a high temperature: This will help the skin crisp up and the meat cook evenly.
- Baste the chicken with the sauce frequently: This will help the chicken stay moist and flavorful.
- Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Conclusion:
Mama Prudhomme's Sticky Roasted Chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful sauce, this dish is sure to be a hit with everyone at the table. So next time you're looking for a delicious and impressive chicken dish, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
