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Roast Sticky Chicken-Rotisserie style Recipe

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This recipe for Roast Sticky Chicken-Rotisserie style is from Baker's Guide To Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 teaspoons (tsp.) salt
2 teaspoons (tsp.) of paprika
1 teaspoon (tsp.) of onion powder
1 teaspoon (tsp.) of dried thyme
1 teaspoon (tsp.) of white pepper
1/2 teaspoon (tsp.) of cayenne pepper
1/2 teaspoon (tsp.) of black pepper
1/2 teaspoon (tsp.) of garlic powder
2 quartered onions
2 (4 pound (Ib.)) of whole chickens
Directions:
Directions:
1) In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. 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 chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2) Preheat oven to 250 degrees F
3) Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chickens stand for 10 minutes before carving.
Number Of Servings:
Number Of Servings:
2 whole (4-Ib) chickens
Preparation Time:
Preparation Time:
10 min.

 

 

 

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