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Ingredients:
-
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon
thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1
cup onion -- chopped
Procedure:
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 zipper food storage bag, seal and refrigerate
overnight or freeze.
When ready to roast chicken, stuff cavity with onions,
and place in a shallow baking pan. Roast uncovered
at
250 degrees for 5 hours.
After the first hour, baste chicken every 30 minutes
with pan juices.
The pan juices will start to
caramelize on the bottom of the pan and the chicken
will turn golden brown. Let chicken
rest 10 minutes
before carving.
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