"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roast Chicken Recipe

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This recipe for Roast Chicken, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Cleath
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp salt
1 tsp paprika
3/4 tsp cayenne
1/2 tsp dry granulated onion
1/2 tsp thyme
1/4 tsp white pepper
1 tsp dry granulated garlic (or more)
one whole chicken

Directions:
Directions:
Mix dry ingredients, sprinkle all over chicken in roasting pan lined with foil, cover with plastic wrap and refrigerate overnight.
Remove from refrigerater, remove plastic wrap and put a 1/4 onion into the chicken cavity. Roast uncovered at 250 F for 4-5 hours.

Preparation Time:
Preparation Time:
Overnight
Personal Notes:
Personal Notes:
This recipe is great for serving to guests or to take to shut-ins, because it is made so far in advance. Carving is all that needs to be done at meal time.

From Allie's friend and mentor from home schooling, Kim Bredberg.

 

 

 

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