Sunday, November 8, 2009

Recipe of the Week

Rotisserie-Style Roasted Chicken

2 tsp. salt
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 onion, quartered
1 (4#) whole chicken

In a small bowl, mix together all seasonings. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with a paper towel. Rub each chicken inside and out with spice mixture. Put onion inside the cavity of the chicken. Place chicken in a resealable bag or double wrap it with plastic wrap and refrigerate overnight (or at least 4-6 hours).

Preheat oven to 250 degrees. Place chicken in a roasting pan and bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

4 servings

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