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

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes