Source: Mimi Hiller, California, USA, rec.cooking.com<\/p>\n
Serves 4<\/p>\n
Ingr\u00e9dients:<\/strong><\/p>\n 2 (1) teaspoons salt Preparation:<\/strong><\/p>\n Combine all spices (first 8 ingredients) in small bowl.<\/p>\n Rinse chicken, inside and out. Drain well.<\/p>\n Rub spice mixture over skin and the inside of chicken.<\/p>\n Place in a resealable plastic bag, seal and refrigerate overnight.<\/p>\n When ready to roast, stuff cavity with onions.<\/p>\n Place chicken breast side down in roasting pan.<\/p>\n Roast uncovered at 250\u00baF (That:s not a typo\u2026 it\u2019s really 250\u00baF! Anything over 225\u00baF is safe as long as the Source: Mimi Hiller, California, USA, rec.cooking.com Serves 4 Ingr\u00e9dients: 2 (1) teaspoons salt 1 teaspoon paprika 3\/4 teaspoon cayenne pepper 1\/2 teaspoon onion powder 1\/2 teaspoon thyme 1\/2 teaspoon white pepper 1\/4 teaspoon garlic powder 1\/4 teaspoon black pepper 1 … Continuer la lecture
\n 1 teaspoon paprika
\n 3\/4 teaspoon cayenne pepper
\n 1\/2 teaspoon onion powder
\n 1\/2 teaspoon thyme
\n 1\/2 teaspoon white pepper
\n 1\/4 teaspoon garlic powder
\n 1\/4 teaspoon black pepper
\n 1 whole roasting chicken, about 3 pounds
\n 1 cup chopped onions<\/p>\n
\n chicken reaches an internal temperature of at least 155\u00ba, which this does, and more) for about 5 hours.
\n Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is
\n golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"