Originally posted by Renee
Registered: Mar 2002
Location: Richmond, VA
I got this recipe from Frugal Moms who gave credit to Busycooks.
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1 large roasting chicken
1 cup chopped onion
1. Combine all spices in bowl. Remove giblets from chicken, clean the cavity and pat dry with paper towels.
2. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distrubuted and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
3. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered at 250 degrees for 5 hours (yup, 250 degrees for 5 hours).
4. After the first hour, baste chicken occasionally with pan juices. The juice will caramelize on the bottom of pan and the chicken will turn golden brown. (like a rotisserie-style chicken) If chicken has a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
I think I've read that you can cook it in a crock-pot. I haven't tried that yet. I'm cooking 2 tomorrow for left-overs and my crock-pot isn't big enough.
Originally posted by martiehawk in Dec 2002 WFD thread
1 roasting chicken
3/4 tsp. cayenne pepper (I'll cut that to 1/4 - 1/2 next time)
1/4 tsp. white pepper
1 tsp. thyme
2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. paprika
Mix all spices and rub into skin of chicken (all over). The key is to rub spices in well. Bake in uncovered baking dish at 250 for 4-5 hours. Chicken will make its own juices and you may baste chicken with that if you choose.
I tested one of these recipes in a crockpot and it didn't come out that great. It was more "stewed" than roasted. We didn't care for it. All the spice rub was basically wasted since the skin wasn't edible.
Bet it would be great in the regular oven though!
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 whole roasting chicken, about 3 pounds
1 c 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 250º
Janet originally posted this recipe in What’s for Dinner November 2006: Sticky Chicken
This roasted chicken gets its sticky coating from the juices it releases while being baked.
1 teaspoon salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 ready-to-cook 1 lb. roasting chicken
1 cup chopped onion
1. In a small bowl, thoroughly combine all the spices.
2. Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
4. Place in a re-sealable plastic bag, seal and refrigerate overnight.
5. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
6. Roast, uncovered, at 250° F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.
7. Let chicken rest about 10 minutes before carving.
This recipe is posted three times here LOL I see Barb, that you said you tested this in the slow cooker and didn't like it, but you didn't say which one. I made the one that's posted here in triplicate in the crockpot and we loved it. I agree that the spices would have been much more prominent in the oven, however I cut some slits in the skin and rubbed the breast meat too. Maybe that made a difference. The broth made an awesome gravy. In fact, I liked it so much I saved the broth for a later time to make more gravy