Recipe Courtesy Doris Beck, Photo Courtesy Google.com
INGREDIENTS:
4 tsp salt
1/2 tsp cayenne pepper
2 tsp paprika
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried thyme
2 onions, quartered
1 tsp white pepper
2 (4 pound) whole chickens
DIRECTIONS:
Remove and discard giblets from chicken.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chicken in a resalable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F.
Place chickens in a roasting pan. Bake uncovered for 5 hours a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.
INGREDIENTS:4 tsp salt
1/2 tsp cayenne pepper
2 tsp paprika
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried thyme
2 onions, quartered
1 tsp white pepper
2 (4 pound) whole chickens
DIRECTIONS:
Remove and discard giblets from chicken.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chicken in a resalable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F.
Place chickens in a roasting pan. Bake uncovered for 5 hours a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.
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