Ever wish
you could get that restaurant-style rotisserie chicken at home? Well, with
minimal preparation and about 5 hours' cooking time (great for the weekends!)
you can! I don't bother to baste the bird, though some like to for the first
hour. The pan juices always caramelize at the bottom, and the chicken will turn
golden brown...fall-off-the-bone good!"
INGREDIENTS
Original
recipe makes 2 whole (4 pound) chickens Change Servings
4
teaspoons salt
2 teaspoons
paprika
1 teaspoon
onion powder
1
teaspoon dried thyme
1
teaspoon white pepper
1/2
teaspoon cayenne pepper
1/2
teaspoon black pepper
1/2
teaspoon garlic powder
2
onions, quartered
2 (4
pound) whole chickens
DIRECTIONS
- 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.
- Preheat oven to 250 degrees F (120
degrees C).
- Place chickens in a roasting pan. Bake
uncovered for 5 hours, to a minimum internal temperature of 180 degrees F
(85 degrees C). Let the chickens stand for 10 minutes before carving.