| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | ts | Salt |
| 1 | ts | Paprika |
| 3/4 | ts | Cayenne pepper |
| 1/2 | ts | Onion powder |
| 1/2 | ts | Thyme |
| 1/2 | ts | White pepper |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Black pepper |
| 1 | Whole roasting chicken; about 3 pounds | |
| 1 | c | Chopped onions |
INSTRUCTIONS
Combine all spices (first 8 ingredients) in a small bowl. 1. Rinse chicken, inside and out. Drain well. 2. Rub spice mixture oover skin and the inside of chicken. 3. Place in a resealable plastic bag, seal and refrigerate overnight. 4. When ready to roast, stuff cavity with onions. 5. Place chicken BREAST SIDE DOWN in roasting pan. 6. Roast uncovered at 250* F ( really!---250*F) Anything over 225 is safe as long as the chicken reaches an internal temperature of at least 155*, which this does, and more. Roast 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. The above is almost verbatum from the internet. I didn't read the recipe until the day I was planning on cooking the chicken. I had a 6 pound chicken and I didn't marinate it all night. Since my chicken was twice as big, I had the oven at 300* and cooked it for 5 hours. I didn't even take time to baste it except once about an hour before it was done. It was absolutely WONDERFUL! Hope some of you try this! Posted to EAT-L Digest by Pat Hogberg <[email protected]> on Aug 28, 1997
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