The Ultimate Roast Chicken

Not only are whole raw chickens an economical meal choice, they are a delicious dinnertime option.  Leftovers can be incorporated into many things such as sandwiches, wraps, soups, stews, salads, casseroles... and the list goes on.  The bones and carcass can be used to make a great homemade chicken stock too.  Around here, they frequently go on sale for half off, so that's when we stock up our freezer!

I have stumbled upon an incredible recipe for cooking these tasty birds.  Even though it takes 5 hours in the oven, it is so worth it!  The end result is moist scrumptious chicken every single time.
Here's the original recipe.  And here's how I do it...


The Ultimate Roast Chicken
(This recipe is for 2 whole chickens, but can easily be cut in half for 1.
I like to make an extra big batch of the rub and keep on hand for quick and easy prep.)


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 each) whole chickens

1. Preheat oven to 250 degrees Fahrenheit
2. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
3. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel.
4. Rub each chicken inside and out with spice mixture.
5. Place 1 onion into the cavity of each chicken.
6. Place chickens in a roasting pan (I use a 9x13 glass baking dish) and bake uncovered for 5 hrs, to a minimum internal temperature of 180.
7. Spoon juices from bottom of pan over the chickens.
8. Cover with tin foil and let chickens stand for at least 10 min before carving.

The pan drippings make a very delicious gravy, which should always be served in the fanciest gravy boat...

...one that even measures how much is left!

Thanks for dropping in.

...