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Rotissere Chicken Recipe

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This recipe for Rotissere Chicken, by , is from Yolanda Johnson's Cookbook, 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!

Contributor:  
Contributor:  
Yolanda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
1 whole chicken, 4 - 5 pounds
4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp thyme, dried
1 1/2 tsp black pepper
1 tsp cayenne pepper
1/2 tsp garlic powder
2 large onions
cooking oil to rub chicken

Directions:
Directions:
Directions
1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
3. Rub chicken with oil then inside and out and under the skin with spice mixture.
4. Place 1 onion into each cavity of the chicken.
5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
7. Baste a few times the last hour if not using a rotisserie.
8. Let the chicken stand, covered in foil, for 10 minutes.
9. Then carve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min

 

 

 

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