Recipe by Shawn C
This is another favorite of mine from Top secret Recipe boards that no longer exist. I fix this as a fancy dish for quest. It is quite spicy, I must warn you though! But OH SO GOOD!! I switched it up a little in order to make a gravy, otherwise it is the same recipe. If you don't want gravy omit the chicken broth.
Top Review by earlybird
Fabulous! I used this recipe instead of the similar recipe because this one called for less salt,which I further reduced to 1 tsp--we are not salty food people. I made this with 3 very large chicken breasts with bone in but deskinned. I put the onions and garlic in the bottom of the pan and added the chicken broth. This was really good and had a unique flavor. This is a great meal for busy weekend days when you want a great meal but don't want to spend all day in the kitchen doing it. Since my broth never carmalized in the bottom of the pan I never added the rest of the chicken broth. I basted every now and then and flipped the chicken over for the last half hour since I cooked it with the meaty side up. Thanks for sharing! I can't believe I missed this when it was on the TSR boards.
- 1 1⁄4 teaspoons salt
- 1 teaspoon paprika
- 3⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon onion powder
- 3⁄4 teaspoon thyme
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 1 (3 1/2 lb) whole roasting chickens
- 1 cup chopped onion
- 1 (14 ounce) can chicken broth
- 1⁄2 lemon, juice of
- 4 garlic cloves, chopped
Directions See How It's Made
- Combine all spices in small bowl.
- Rinse chicken, inside and out, and drain well.
- Rub spice mixture over skin and the inside of chicken.
- Place in a re-sealable plastic bag, seal and refrigerate over night.
- Or place in roasting pan and cover with saran wrap or aluminum foil.
- When ready to roast, stuff cavity with onions, garlic and lemon juice.
- Place chicken, breast-side down, in roasting pan.
- Add 1/2 can broth to pan.
- Roast uncovered at 250º (that's not a typo -- it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) 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.
- During last hour add remaining broth.
- To make gravy, move chicken to a platter, put all juice and drippings into a saucepan.
- Heat to boiling and add a mixture of cornstarch and water until desired thickness.
- Serve with mashed potatoes or rice.