Source: Mimi Hiller, California, USA, rec.cooking.com
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 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (That:s not a typo… it’s really 250ºF! Anything over 225ºF is safe as long as the
chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours.
Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is