Ingredients Jump to Instructions ↓

  1. 4 teaspoons 20ml Salt

  2. 2 teaspoons 10ml Paprika

  3. 1 teaspoon 5ml Cayenne pepper

  4. 1 teaspoon 5ml Onion powder

  5. 1 teaspoon 5ml Thyme

  6. 1 teaspoon 5ml Freshly-ground white pepper

  7. 1/2 teaspoon 2 1/2ml Garlic powder

  8. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  9. 1 teaspoon 5ml Roasting chicken (large)

  10. 1 cup 62g / 2 1/5oz Chopped onion

Instructions Jump to Ingredients ↑

  1. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

  2. When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on LOW 8 to 10 hours and it will be falling off the bone tender.

  3. This recipe yields ?? servings.


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