INGREDIENTS

INSTRUCTIONS

Rinse off the chicken in cold water, cleaning out its insides completely.
Keep chicken wet. Fill roasting pan with water so water level is about 1/4"
below rack. Place chicken on the rack to season it. Using your hands, rub
the chicken thoroughly with onion powder. Lift legs and wings to season the
areas underneath; shake some seasoning into the gullet. Repeat this with
the seasoning mix or salt, and finally with the garlic powder. Using garlic
powder last makes the garlic taste stand out more. Put the oven on preheat,
at 325F. Cook the chicken 40 min. per lb. (2 hrs. to 3 hrs. 20 min.). After
30 minutes, begin basting meat with pan water, every 5 to 10 min. The pan
water should already contain spices that fell as you prepared the chicken
over it.
Source: Mary Commini's Kitchen!
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Daniel and Mary
Commini <4christ@bellsouth.net> on Mar 21, 1997

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