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
2 large onions, peeled and quarteredDirections:
1 (Day 1) Blend all spices together and set aside.
2 Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
3 Rub with spice mixture, both inside and out, then stuff cavity with onions.
4 Wrap in a resealable”food grade” plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
5 (Day 2) Remove from plastic bag and place in a shallow baking pan.
6 Roast uncovered in a 250 F oven 5 hours.
7 This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
8 This recipe is SAFE.
9 According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
10 For more info check out their”Thermy” campign Web site! http://www.fsis.usda.gov/thermy/index.htm
11 Baste with drippings every 30 minutes after the first hour.
12 I admit I’m not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.