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
Instructions
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.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 0 Servings
Kellogg's Cereal
notes:
Cuisine:
Main Ingredient:
BigOven -- Easy to use recipe organizer
for Windows
www.bigoven.com
