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21" Cayenne SportEdition Wheels in Black with Wheel Arch Extension
SportDesign Package with Side Skirts
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I used the AF one that came in our Christmas Box and was Huge!
Roast Sticky Chicken (from busy cooks)
Recipe By : Lynn Nelson
Serving Size : 6
Spice Mix for 1 Chicken
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken -- as big as you can find
1 cup chopped onion .
In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pat dry with paper towels. Rub the spice
mixture into the chicken, both inside and out, making sure it is evenly
distributed and down deep into the skin. Place in a resealable plastic bag,
seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250
degrees for 5 hours). After the first hour, baste chicken occasionally
(every half hour or so) with pan juices. The pan juices will start to
caramelize on the bottom of pan and the chicken will turn golden brown. If
the chicken contains a pop-up thermometer, ignore it. Let chicken rest about
10 minutes before carving.
To Freeze.. This can be frozen with just the spice rub on before cooking,
but I prefer to make several of these and cook them completely and freeze
fully cooked. Simply bag and freeze. Warm in the microwave before serving.
Notes : This recipe is a great way to roast a large chicken for planned
leftovers. It is reminiscent of those rotisserie style chickens that are so
popular now, and it is very easy to make. The meat comes out very moist and
flavorful, so it is as good leftover as freshly cooked. Please try it and
you will never roast chicken any other way. You need to start this the night
before serving.