Ingredients
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1 large whole chicken
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1 Tbl. seasoning salt
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1 tsp. regular salt
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2 tsp. smoked sweet paprika
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1 tsp. onion powder
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1 tsp. dried thyme, crushed when adding
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1 tsp. white pepper
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3/4 tsp. cayenne
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3/4 tsp. garlic powder
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1/2 tsp. Herbs De Provence
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1/2 tsp. coarse ground black pepper
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1/2 tsp. dark brown sugar
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1 1/2 -2 onions, quartered
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1 cup chicken bouillon
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2 Tbl. butter, melted
Instructions
Preheat oven to 250º F. (Yes, 250 degrees.)Remove inside bag of "innards" from chicken, Rinse inside and out with cold water, pat dry.In small bowl mix extremely well all of the spices, herbs and dark brown sugar.Evenly sprinkle chicken with 1 1/2 tsp. mixture inside, and the rest outside (bottom, sides, and top last). Stuff chicken cavity with onions.Place onto sprayed rack tucking wings under, place rack into foil-lined roasting pan. Pop into preheated 250º oven.Bake for 4 1/2 - 5 hours. Large roasting chickens will take 5 hours. Less for smaller whole chickens. (*If there's a pop-up thermometer and it pops up, just ignore it or remove it before roasting.)After 2 hours, baste with 1/2 cup chicken bouillon. When there's one hour left, baste with second 1/2 cup chicken bouillon.When done, remove from oven, baste with melted butter and let rest for at least 20 minutes covered with foil.Carve and enjoy!
