Recipe - Mimis Sticky Chicken

2 teaspoon Salt
1 teaspoon Paprika
Three fourths teaspoon Cayenne pepper
One half teaspoon Onion powder
One half teaspoon Thyme
One half teaspoon White pepper
One fourth teaspoon Garlic powder
One fourth teaspoon Black pepper
1 Whole roasting chicken;
about 3 pounds
1 cup Chopped onions

Combine all spices (first 8 ingredients) in a small bowl.

1. Rinse chicken, inside and out. Drain well.

2. Rub spice mixture oover skin and the inside of chicken.

3. Place in a resealable plastic bag, seal and refrigerate overnight.

4. When ready to roast, stuff cavity with onions.

5. Place chicken BREAST SIDE DOWN in roasting pan.

6. Roast uncovered at 250* F ( really!250*F) Anything over 225 is safe
as long as the chicken reaches an internal temperature of at least 155*,
which this does, and more. Roast for about 5 hours. Baste occasionally with
pan juices or until pan juices start to caramelize on bottom of pan and
chicken is golden brown. The above is almost verbatum from the internet. I
didn't read the recipe until the day I was planning on cooking the chicken.
I had a 6 pound chicken and I didn't marinate it all night. Since my
chicken was twice as big, I had the oven at 300* and cooked it for 5 hours.
I didn't even take time to baste it except once about an hour before it was
done. It was absolutely WONDERFUL! Hope some of you try this! Posted to
EATL Digest by Pat Hogberg DHOGBERG@ALPHA.ALBION.EDU on Aug 28, 1997