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 a resealable plastic bag,seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in ashallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
Now I mulitply this about 20x and make it in my roaster oven- using boneless/skinless chicken breasts...I leave out the cayenne cause the kidlets won't eat it- and I keep the broth and onion left to warm up chicken in the microwave..when I cook in roaster oven I layer the onions under and over the chicken pieces. Enjoy!
posted
Thanks for letting me know you put this up here. It looks great and I will be trying it!
* * * * We are all under the same stars... therefore we are never far apart. Plants: 30076 | From: Washington, the state that is... | Registered: Aug 2004
| Seeded: 139.55.218.123
posted
Nana...I am going to try this in the rottesserie...I think it will work!
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Happiness, like a dessert so sweet. May life give you more than you can ever eat... *** *** Plants: 7034 | From: The Land of JOY | Registered: Apr 2004
| Seeded: 67.141.104.86
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