| 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 <DHOGBERG@ALPHA.ALBION.EDU> on Aug 28, 1997
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”