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How to make it

  • 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 a shallow baking pan.
  • Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). This is safe, it's been checked out.
  • After the first hour, baste chicken occasionally (every half hour or so) with 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

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