Rotisserie Style Chicken by Crystal_Ann - Copykat Chat Forums


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Rotisserie Style Chicken by Crystal_Ann

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  • Rotisserie Style Chicken by Crystal_Ann

    Rotisserie Style Chicken

    **can be halved**
    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

    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. Let the chickens stand for 10 minutes before carving.