Barb
02-08-2010, 01:03 AM
This recipe puts Boston Market to shame.
Ingredients
* 4 teaspoons 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 large roasting chicken
* 2 large onions, peeled and quartered
Directions
1.
1
(Day 1) Blend all spices together and set aside.
2.
2
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
3.
3
Rub with spice mixture, both inside and out, then stuff cavity with onions.
4.
4
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
5.
5
(Day 2) Remove from plastic bag and place in a shallow baking pan.
6.
6
Roast uncovered in a 250 F oven 5 hours.
7.
7
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
8.
8
This recipe is SAFE.
9.
9
According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
10.
10
For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
11.
11
Baste with drippings every 30 minutes after the first hour.
Ingredients
* 4 teaspoons 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 large roasting chicken
* 2 large onions, peeled and quartered
Directions
1.
1
(Day 1) Blend all spices together and set aside.
2.
2
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
3.
3
Rub with spice mixture, both inside and out, then stuff cavity with onions.
4.
4
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
5.
5
(Day 2) Remove from plastic bag and place in a shallow baking pan.
6.
6
Roast uncovered in a 250 F oven 5 hours.
7.
7
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
8.
8
This recipe is SAFE.
9.
9
According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
10.
10
For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
11.
11
Baste with drippings every 30 minutes after the first hour.