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.

ROTISSERIE CHICKEN

(serves 8)

Ingredients:

*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

Directions:

~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.

Slow Cooker Directions:
~ 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.

Instant Pot Directions:
~Follow recipe as directed above, minus the oven.
~Add 1 1/2 cups of chicken stock or water into the pan of instant pot.
~Place chicken(s) in instant pot, on rack.  I can fit two in my large pot, but only one in the smaller ones.
~Place lid on and seal.
~Pressure Cook for  40 minus and allow to natural release.