I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, January 9, 2012

Rotisserie Chicken

This is so easy, so moist, and so good. I never buy it from the store anymore. The meat will fall off the bone, and the skin is nice and crispy. I use any left over meat for a pot pie, soup, or wraps.

(serves 8)

*2 teaspoon salt
*1/2 teaspoon garlic powder
*1 teaspoon onion powder
*2 teaspoons paprika
*1 teaspoon dried thyme
*1/2 teaspoon cayenne pepper
*1/2 teaspoon black pepper
*1 teaspoon white pepper
*2 tablespoons minced garlic
*2 small onions, quartered
*2 (approx. 4 pound) whole chickens

~Mix together all spices, in a small bowl.
~Remove giblets from chicken. (discard or freeze until ready to make chicken stock)
~Rinse chicken inside and out.
~Pat dry with paper towel.
~Rub each chicken inside and out with spice mixture.
~Place 1 onion (quartered) & 1 tablespoon minced garlic into the cavity of each chicken.
~Place chickens into a zip-lock bag and refrigerate over night. (if you don't have a bag, double wrap it with plastic wrap.
~Preheat oven to 250 degrees.
~Place chickens in a roasting pan.
~Bake uncovered for 5 hours. (internal temp. 180 degrees) Check it in 4 1/2 if your oven cooks hot.
~Let the chickens stan for 10 minutes before carving them. This will help to keep them moist.

**You can also cook this in a slow cooker.
~ I cut the seasoning in half (only because I can only fit one chicken into my slow cooker at a time).
~Place the chicken in the slow cooker after in sitting in the seasoning over night in the fridge.
~Cook on low for 7-8 hours or high for 6-7 hours.

Helpful Hint: If you aren't going to be home to put the chicken in the oven 5 hours before you are going to be home, use the delay timer on your oven that most ovens have.

If you have a small family, freeze the second chicken (raw), with the spices on and the onion & garlic in the cavity. When you are ready to use it, let it thaw and cook as directed.

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